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Executive Chef (Paso Robles)

Allegretto Vineyard Resort

compensation: $95k - $115k per year
employment type: full-time
job title: Executive Chef
Allegretto Vineyard Resort is looking for your talent!

A Mediterranean-inspired refuge poised along the idyllic east side of Paso Robles, the Allegretto is bathed in acres of sprawling vineyards and orchards, blending the region's best food and wine experiences with European-style hospitality that invokes joy and harmony. Here, discoveries never end, with spaces that open up to lush gardens, soothing spa treatments that perfect balance, and finely crafted cuisine cultivated from local farms and purveyors. Set out to explore the Wine Country on horseback, sip, savor and swirl some of the finest regional wines, including the Allegretto's own private label, or lounge poolside in a private cabana while prepping for the next day's adventures. The California Central Coast is calling.


POSITION OVERVIEW

Allegretto Vineyard Resort is looking for a dynamic and masterful Chef with 4/5* international working experience, to join our culinary team in the role of Executive Chef. This talented individual will be responsible for the F&B and Culinary Team to ensure smooth operation of the division and provide leadership for culinary excellence that result in positioning of Allegretto Vineyard Resort, Cello Ristorante & Bar as the world class leader.
RESPONSIBILITIES

• Ensure that culinary operations meet Allegretto Vineyard Resort standards.
• Assist Food & Beverage Leadership in developing and meeting annual Budgets and strategic F&B goals.
• Represent the hotel in international culinary events; Emulates Allegretto’s Vision and Values.
• Hiring of Colleagues within the Department, Termination, Performance Evaluations, and Selection of Vendors in accordance with Resort policy in conjunction with the Food & Beverage Manager.
• Making decisions regarding Quality, Food Quality, Cost Controls, Hiring, Pricing Strategy, Menu Engineering. Selection of Vendors and Resort policies in conjunction with the Food and Beverage Manager and the General Manager.

COMPETENCY REQUIREMENTS

Technical Culinary Skills

• Expertly execute the use of ingredients and cooking techniques with demonstrated knowledge and expertise in 4/5* international cuisines
• Operate and teach the use of standard equipment required day-to-day in the culinary department of the hotel.
• Organize, teach and run a smooth day-to-day culinary operation that creates positive associate and guest satisfaction; Implement, maintain and teach F&B and other applicable Ayres Systems.
• Identify and organize in-house or external vendors who can perform preventive maintenance and repairs on culinary and restaurant equipment.
• Demonstrated outstanding knowledge and proficiency for all positions in the kitchen.

Quality Assurance

• Assist with or directly action culinary improvements for each F&B business unit.
• Responsible for implementing and maintaining product improvements in the F&B department
• Unit to ensure that the positioning of the business units supports the positioning of the hotel; Demonstrate the understanding of all aspects of the Culinary as it relates to running the business.
• Maintain, teach and uphold F&B sanitation and food safety handling for the hotel in accordance with Allegretto Vineyard Resort, State and Local requirements and laws.
• Set up, coordinate and assist the business units to work with implementation of Process Improvement programs.
• Maintain and adhere to food safety standards and HACCP.
• Maintains food wastage charts and use data to reduce the same on an ongoing basis.
• Upholds and contributes to the hotel recycling programs.

Profit Enhancement

• Implement, teach and maintain control measures to impact food, labor costs and operating supply costs; interpret financial reports: teach, create and implement plans to improve profits amongst culinary management team.
• Plan and implement measure and teach profit enhancement programs in the areas of menu engineering, profit contribution, revenue generation, improving productivity. pricing and costing
• Teach and action purchasing, receiving, storage and issuing of products based on universally acceptable procedures.
• Compile financial data and use this data to teach the culinary team on how to improve the overall financial performance of each business unit.

People

• Identify and hire a team that has the potential to create a successful business.
• Coach, motivate, educate, train, council and discipline a team to deliver the culinary standards that support the high standards of the hotel.
• Develop and track individual colleague performances to reach their full potential.
• Identify poor performers and implement improvement plans to turn poor performers into star performers.
• Develop a team that is multi-functional and self-directed and provide proper training and development.
• Empower individual team members who meet quality standards to make individual decisions that benefit the business; Create and execute a successful succession plan.
• Monitor staff performance, product quality and production flow; foster improvement where necessary.
• Create, implement and cost-out new menus and individual menu items for all outlets based on current food trends and regional tastes.
• Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations.

Marketing, Sales and Promotions

• Work with the Director of Food and Beverage to create, coordinate, teach and implement periodic F&B promotions and special functions in the hotel with help of an annualized calendar.
• Contribute ideas for F&B Marketing/Advertising/Public Relations programs with outside vendors or in-house departments.
• Work with Catering to develop industry leading products that will enhance revenues.

Business and Strategy Planning

• Create, teach and execute strategy plans and labor control for the business unit with the Director of Food & Beverage.
• Keep abreast with global and local food service industry trends to incorporate into the business; Use the computer for e-mail, word processing, presentations and spreadsheets.
• Teach and Co-ordinate capital needs and five-year plans for the business unit.


REQUIRED QUALIFICATIONS
• Minimum ten (10) years culinary experience in a high volume combined restaurant, lounge and banquet with (2) years in a five-star culinary management *
• Be fluent in written and spoken English.
• Knowledge of Excel, Microsoft Office required and knowledge of purchasing systems is an asset.
• Degree in Hospitality/Culinary Management preferred; Certified in Food Handling and HACCAP.
• Proven record in delivering operating results in high volume- 4/5-star hotel/restaurants

* This position is eligible to participate in the F&B incentive program

Please send us your resume
  • Principals only. Recruiters, please don't contact this job poster.

post id: 7750003053

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