Job SummaryThe Executive Chef for the Margaritaville Beach Resort Nassau is responsible for supervising and assisting in the preparation of all food items, based on standardized recipes, for the Restaurant, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, work and storage areas while minimizing waste and maximizing cost/production ratio. He/she plans meals and assists the Food & Beverage Manager with various assignments, i.e., pricing, banquets, etc. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities.Education & ExperienceAt least 5 years of progressive experience in a hotel or a related field, a 2-year college degree, and 3 or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related fieldMust be proficient in Windows operating systems, Company approved spreadsheets and word processingSupervisory experience requiredMust be able to convey information and ideas clearlyMust be able to evaluate and select among alternative courses of action quickly and accuratelyMust work well in stressful, high pressure situationsMust maintain composure and objectivity under pressureMust be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessaryMust have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular needMust be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by coworkers and guestsMust be able to work with and understand financial information and data, and basic arithmetic functionsJob Duties & FunctionsApproach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented mannerMaintain regular attendance in compliance with Aimbridge Hospitality standards, as required by scheduling which will vary according to the needs of the hotelMaintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards)Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operationsComply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, CPR and First AidMaintain a warm and friendly demeanor at all timesMaintain food costs within budget guidelinesEstablish and maintain a file of recipe cards according to Aimbridge Hospitality standards.Attend Weekly F&B MeetingConduct monthly department meetings with kitchen staff according to Aimbridge Hospitality standardsMotivate, coach, counsel and discipline all Kitchen personnel according to Aimbridge Hospitality S.O.P.'sReview kitchen staff's worked hours for payroll compilation and submit to accounting on a timely basisAttend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to Aimbridge Hospitality standardsBe responsible for developing a manager as assigned by the Corporate Office, including sign-off on all competencies and assist in his/her placementPrepare and conduct all Kitchen interviews and follow hiring procedures according to Aimbridge Hospitality S.O.P.'sConduct all 90 day and annual employee performance appraisals according to Aimbridge Hospitality S.O.P.'sEnsure implementation of all Aimbridge Hospitality policies and all house rulesPrepare, implement and maintain a record of food specificationsOversee all kitchen work areas including cooks and stewardsPrepare employee shift schedule according to the business forecast, payroll budget guidelines and productivity requirements. Present the Schedule and the Wage Progress Report to the General Manager weeklyEnsure that wage progress and productivity reports are competed accurately and on a timely basis according toAimbridge Hospitality S.O.P.'sEnsure compliance to brand and company training using the steps to effective training according to Aimbridge Hospitality standardsMaintain a clean kitchen by implementing and maintaining a standard of "Clean As You Go"Maintain proper record keeping (receiving tickets, invoices, transfer logs) according to Aimbridge Hospitality standardsParticipate in required M.O.D. coverage as scheduledSupervise staff in all food preparation, including proper receiving and storage of all food and food-related itemsExpedite peak meal periods by maintaining a "hands on" approachComplete all paperwork required by Aimbridge Hospitality on a timely basisReview B.E.O.s and attend the Daily B.E.O. MeetingDevelop and adhere to kitchen budget according to Aimbridge Hospitality standardsParticipate in and oversee monthly food inventoriesCost out breakfast and salad buffets quarterly (at a minimum)Participate in special F&B promotions and critique them after implementationEnsure competitive bidding and adhere to corporate purchasing guidelinesDevelop and implement systems to control wasteReview/change menus as per corporate directive and hold menu tastings after a menu changeRecommend to General Manager all kitchen operating supplies and capital purchases requiredMaintain awareness of local competition and industry trendsDevelop employee morale and ensure training of all Kitchen personnelTrain all kitchen staff to Aimbridge Hospitality standards using the steps to effective training according to Aimbridge Hospitality standardsMaintain a professional working relationship and promote open lines of communication with managers, employees and other departmentsEnsure that Kitchen employees are at all times attentive, friendly, helpful and courteous to guests, all other employees and managersMaintain follow through for all guest requests and complaints presented to the kitchenDetermine and price daily special. Ensure specials are served to standard, plated properly and evaluated for success/repeat useDevelop production schedule for work assignmentsEstablish and maintain key control systemAttend monthly all-employee meetings and any other functions as required by managementEnsure that plating standards and use records are posted according to Aimbridge Hospitality standardsReview food sales for accuracy dailyReview menu abstracts, P.O.S. report and daily food cost reportOperate and be able to make changes in P.O.S. systemMaintain an "86'd" item boardPlan employee menus and oversee Employee BreakroomOversee all outlets and banquet food display merchandising, including prop use and buffet decorationMaintain an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports and tracking logsAssist the General Manager and Engineering Department in implementing and maintaining emergency proceduresMaintain required pars of all stockPerform any other duties as requested by the General ManagerAccess to back of house areas of the hotel and sensitive informationInteract and occasionally have unsupervised contact with guests and/or colleaguesAccess and control to sensitive areas in the hotel premises, including Master Keys and/or guestrooms, Storage/Liquor Room, and secured file cabinetsDrive safely on behalf of the company for business reasonsMaintain a high level of trust and responsibilityRepresent the company with certain level of reputation and good character as well as exercise sound judgement