Executive Chef - TPG Hotels Resorts and Marinas : Job Details

Job Summary: The Executive Chef is responsible for overseeing the culinary operations of The Wild Goose Tavern. This leadership role involves managing kitchen staff, menu planning, banquet & catering, food preparation, inventory management, and ensuring the overall quality of food service. The Executive Chef ensures that food is prepared and presented according to established standards and that the kitchen operates efficiently and within budget.Key Responsibilities:

Menu Creation and Planning:

• Develop and design creative and seasonal menus in collaboration with management.
• Ensure that menus are diverse, appealing, and consistent with the establishment's theme and target audience.
• Regularly update the menu to reflect trends, customer preferences, and local ingredients.
• Maintain high standards of food quality, taste, and presentation.

Kitchen Management:

• Supervise and manage kitchen staff, including sous chefs, line cooks, and kitchen assistants.
• Provide training and mentorship to kitchen staff, ensuring they follow established recipes and procedures.
• Maintain an organized and efficient kitchen environment, ensuring cleanliness and proper food safety standards are met.
• Monitor kitchen operations to ensure smooth, timely food preparation and service.
• Establish kitchen workflows to maximize productivity and minimize waste.

Inventory and Budget Management:

• Oversee inventory control, ordering, and receiving of food supplies and kitchen equipment.
• Ensure cost-effective purchasing of ingredients and supplies while maintaining quality.
• Develop and maintain food cost budgets and control food waste.
• Ensure kitchen equipment is maintained and serviced regularly to avoid disruptions in operation.

Quality Control and Consistency:

• Ensure food is prepared to the highest standard, consistently meeting established recipes, presentation, and quality guidelines.
• Conduct regular taste tests and quality checks on dishes before they are served to customers.
• Address customer feedback and resolve any food-related concerns or complaints.

Compliance and Safety:

• Ensure that the kitchen and staff adhere to food safety and sanitation regulations.
• Maintain proper health and safety standards within the kitchen environment.
• Develop and enforce health and safety protocols, including safe food handling, storage, and cleaning procedures.

Leadership and Team Development:

• Lead by example, motivating, and managing kitchen personnel in a positive and productive manner.
• Conduct regular performance reviews and provide constructive feedback to team members.
• Resolve conflicts and maintain morale within the kitchen team.
• Foster a culture of teamwork and communication among kitchen staff and front-of-house teams.

Customer Interaction and Relationship Building:

• Occasionally engage with guests, gathering feedback, and ensuring their satisfaction with food and dining experiences.
• Build strong relationships with local suppliers and vendors to secure high-quality, fresh ingredients.

Required Skills and Qualifications:

• Proven experience as an Executive Chef, Head Chef, or similar role in a high-volume kitchen environment.
• In-depth knowledge of various cooking methods, ingredients, equipment, and procedures.
• Strong leadership, communication, and organizational skills.
• Ability to manage multiple tasks efficiently in a fast-paced environment.
• A passion for food, creativity, and maintaining high culinary standards.
• Knowledge of food safety standards and sanitation regulations.
• Proficiency with kitchen management software.
• Culinary degree or equivalent education and training preferred.

Preferred Qualifications:

• Experience in fast paced and high-end establishments.
• Knowledge of dietary restrictions and special menu accommodations.
• Certification in food safety and hygiene.