Our next Executive Chef needs to be instinctive and flexible with an eye for detail and presentation. Our staff works to prepare meals for a large number of guests, which are the center stage of their dining experience. You are the kitchen leader that conducts our team to create and plate beautiful masterpieces for our guests.

This position may require flexible scheduling availability.

Job Requirements:

• Accurately forecast expenses.
• Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs.
• Identify major revenue and expense opportunities and possible problems.
• Assist team leaders in meeting and exceeding AOS goals.
• Manage human resources functions for kitchen team members including recruiting, onboarding, training, performance evaluations, pay and reward programs.
• Plan and manage the procurement, productions, preparation, and presentation of all food in the hotel in a safe, sanitary, and cost-effective manner.
• Monitor and control the maintenance/sanitation of kitchen equipment and related areas to ensure a healthy, safe work environment.
• Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.

Job Qualifications:

• Advanced knowledge of the principles and practices within the food and beverage profession.
• This includes experiential knowledge required for the management of people and/or complex problems and food and beverage management.
• Highly motivated team player with strong initiative and desire for achievement.
• Must be effective in handling problems in the workplace including anticipating, preventing, identifying, and solving problems as necessary.
• Ability to work well in stressful situations.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand, sit or walk for an extended period of time. While performing the duties of this job, the employee is regularly required to lift and/or move up to 10 pounds and frequently lift and/or move up to 25 pounds.

Training:

Island Hospitality is committed to employee development and displays that commitment with a formalized training and development program providing a clear path for any employee with a desire and aptitude to thrive in the hospitality business. As team members join Island Hospitality from other organizations they too can build on that prior experience and find further growth opportunities within our company by utilizing the tools and resources offered.

• Healthcare including Medical, Dental, and Vision Insurance.
• HSA & FSA plans available.
• Dependent care FSA.
• Identity Theft Protection Insurance.
• Commuter benefits including transit & parking.
• Pet Insurance.
• PTO and Payroll Incentives for Annual Wellness Exams.
• Employee Assistance Program.
• Wellness Subscriptions including access to gyms, financial planning, counseling, and legal services.
• Paid Sick and Vacation Time.
• Family Leave.
• 401(k) Retirement plan - IHM Matches 100% up to 3% of your salary and an extra 50% on the next 2% of your salary.
• 401(k) is fully vested upon the first contribution.
• Incentive based bonus program.
• Free room nights at our hotels and employee discounts.
• Discounts for friends and family within your hotel brand.
• Team Member of the Month, Quarter, and Year recognition and bonus.
• Discounted tickets to theme parks, musicals, movies, and more.
• Career Growth through our in-house training program.
• Referral bonus program to ANY of our locations.

• Advanced knowledge of the principles and practices within the food and beverage profession.
• Ability to follow brand and IHM standard operating procedures.
• Strong initiative and desire for achievement.
• Effective problem-solving skills in the workplace.
• Ability to work well in stressful situations.
• Experience in managing human resources functions for kitchen team members.
• Ability to forecast expenses and analyze financial and operational information.
• Experience in planning and managing food procurement and preparation.