We’re looking for enthusiastic, fun, and energetic people who take the work seriously, but not themselves. Let’s see if we’re a fit. We hope so.
 The Executive Chef is responsible for the successful management of all restaurant kitchens, designing and developing menus (menu books, pictures, etc..) managing, employing, training and overseeing all kitchen staff, organizing financial budgets, ensuring food quality, creating an overall vision and plan for the restaurants, designing innovative restaurant menus to the theme of the restaurant, designing new dishes to fit the menus and keeping customers returning to try new dishes.  The Executive Chef is also responsible for pricing/costing, sourcing unique ingredients for the menus, keeping stock levels fully up to date, keeping the kitchen full equipped with all the tools and inventory, ensuring that hygiene and the quality of food is consistently of high standards, forecasting and scheduling of associates.   Required Knowledge, Skills, and Abilities: A minimum of 7 years in a food preparation position.Certification training in food services and culinary experience.Previous experience working as a Hotel Executive Chef/Executive Sous Chef in a high-end establishment.Proven track record in Culinary Arts Hotel/Multi Restaurant operations.Certification in CPR.Food handlers training.Customer relations training.Ability to input and access information using property management system/point of sales.Must be available to work split shifts including evenings, weekends, and public holidays.Must be up to date on current health & safety legislation.Knowledge of all the recipes and preparation and cooking procedures for all sections within the kitchen.Ability to speak clearly and listen attentively to employees, dining room staff, and guests.Possess the ability to deliver results in a busy and pressurized environment.Ability to motivate and train team members effectively.Physical Requirement: Exert physical effort in transporting up to 50lbs.Endure various physical movements throughout the work areas.Remain in stationary position for 5 hours throughout work shift.Ability to multitask.Satisfactorily communicate with guests, management and co-workers to their understanding.Duties:Plans menus for all food outlets in the resort.Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.Approves the requisition of products and other necessary food supplies.Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.Establishes controls to minimize food and supply waste and theft.Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling pricesPrepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.Attend food and beverage staff and management meetings.Consults with the Food & Beverage Director about the food production aspects of special events being planned.Cooks or directly supervises the cooking of items that require skillful preparation.Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.Evaluate food products to assure that quality standards are consistently attained.Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.Evaluates products to ensure that quality, price and related goods are consistently met.Develop policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.Provides training and professional development opportunities for all kitchen staff.Ensures that representatives from the kitchen attend service lineups and meetings.Periodically visits the dining area when it is open to welcome members.Support safe work habits and a safe working environment.Any other duties assigned by the manager or supervisor.Mainsail is an Equal Opportunity Employer and it does not discriminate on the basis of actual or perceived race, color, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity expression (including transgender status), sexual orientation, marital status, parental status, military service and veteran status, political affiliation, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.