Executive Restaurant Chef

**General Information**:- Country/Region- Mexico- Province/City- San Miguel de Allende, Gto.- Location- Rosewood San Miguel de Allende- Department- Food & Beverage - Culinary- Job Type- Full-time Permanent- ABOUT OUR DEPARTMENT / TEAM- Food and Beverage Division is one of the focal divisions to generate the revenue for hotel- business. There are 8 F&B Venues / Stewarding / Services under the F&B Division with diverse- team members of about 150 people.- THE IMPACT OF THIS ROLE- As a Executive Restaurant Chef, you will be responsible for the daily operation of the- kitchen restaurant, activations, seasonal menus, staff management and production- planning.- KEY RESPONSIBILITIES- Main Focus- Daily walk about of the kitchen to assure equipment is in proper working- condition.- Oversee the food ordering to assure that all products needed are in fact ordered to- the predetermined specification.- Daily briefings with wait staff to discuss food specials and any pertinent- information relating to the daily operation of the outlets.- Daily briefing with outlet managers and Stewarding supervisor to assure that all- daily requirements are addressed.- Daily briefing with Chef de Parties to follow up on pending items as well any new- business relating to their prospective areas.- Daily walk about of all cold storage areas relating to food preparation to assure- that food rotation is consistent with regulations and rules.- Daily briefing with outlet managers for VIP information and booking information.- Supervision of all the kitchen staff and their effective cross training.- Reviewing all weekly function event orders with the Executive Chef and- Executive Sous Chef to organizing the production schedules.- The delegation of all and any directives given by the Executive Chef, Executive- Sous Chef and F&B Director pertinent to the safe and efficient operation of the- property’s F&B operation- Development of new menus and implementation of those menus.- Observance of all health standards and the installation of health standards as it- relates to food production with.- Effective management of labor costs in relation to business needs and trends.- Control of all variable line items relating to food production budget.- All other duties as required.- Human Resources- Oversees and assists in the recruitment and selection of all Kitchen associates. Adheres to hotel- guidelines when recruiting and uses a competency-based approach to selecting associates.- Oversees the punctuality and appearance of all Kitchen associates, making sure that they wear the- correct uniform and maintain a high standard of personal appearance and hygiene, according to the- hotel and department’s grooming standards.- Maximizes the effectiveness of associates by developing each of their skills and abilities through- the appropriate training, coaching, and/or mentoring.- Conducts annual performance development discussions with associates and to support them in- their professional development goals.- CRITICAL SKILLS & QUALIFICATIONS- Required skills- People person and good motivator- Proficient and Fluent in Spanish and English as a must- Excellent organizational skills- Must be able to exert physical effort, endure various physical movements throughout the- work areas, reach up and down, remain stationary at times throughout work periods, and- satisfactorily communicate with guests and co-workers to their understanding. Requires- walking or standing to a significant degree. Employee will be exposed to extremes of heat- plus temperature changes.- Demonstrated project management experience in organizing, planning and executing- large-scale projects from conception through implementation; demonstrated experience in- leading and developing people; strong verbal and written communication skills for the- purpose of presenting and discussing technical information to establish rapport and/or- influence and gain understanding of others; knowledge of hotel/resort operations- management to include quality, operations, and marketing/sales principles; knowledge of- and experience with luxury/ultra-luxury market niche required; understanding of- hospitality industry trends.- Solid leadership and training skills- Creativity and execution of fine plating- Finger on the pulse in market trends and changes- Qualifications- Culinary Arts degree preferred.- Experience- 8+ years experience in ultra Luxury Brand Kitchen or Michelin Starred- Formal culinary training is preferred, or an equivalent combination of education and work?related experience.- Must be able to perform job functions with attention to detail, speed and accuracy; prioritize,- organize and follow-up; be a clear thinker, remaining calm and resolving problems using good- judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively- with co-workers as part of a team; work with mínimal supervision; maintain confidentiality of- guest information and