Chef-restaurant

**Job Number** **Job Category** Food and Beverage & Culinary**Location** W Punta de Mita, Km 8.5 Carretera Punta de Mita, Punta de Mita, Nayarit, Mexico VIEW ON MAP**Schedule** Full-Time**Located Remotely?** N**Relocation?** N**Position Type** Management**JOB SUMMARY****CANDIDATE PROFILE****Education and Experience**- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.OR- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.**CORE WORK ACTIVITIES****Leading a restaurant driven by culinary distinction (e.g., Third Party vendor, MI inspired concept** **, etc.)**- Supervises restaurant kitchen operations.- Recognizes superior quality products, presentations and flavor.- Plans and manages food quantities and plating requirements for the restaurant.- Communicates production needs to key personnel.- Assists in developing daily and seasonal menu items for the restaurant.- Monitors compliance with all applicable laws, regulations, policies and procedures.- Follows proper handling and right temperature of all food products and correct storage standards.- Estimates daily restaurant production needs.- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.- Checks the quality of raw and cooked food products to promote the meeting of standards.- Determines how food should be presented and creates decorative food displays.- Supervises and coordinates activities of cooks and workers engaged in food preparation.**Creating a Prominent I** **mage for the Restaurant and Driving Business through Significant Marketing/Public Relations/Media Activities**- Oversees the restaurant marketing plan in partnership with the Restaurant General Manager/Manager and Hotel/Brand Marketing teams.- Supports on-site/off-site public relations opportunities to promote the restaurant.- Contributes to restaurant-related social media posts and public event communications.- Serves as the primary point of contact for events or culinary-related community activities.- Participates in local networking activities, which are often off property, in support of the restaurant.**Building Relationships with a Focus on Creating Exciting and Memorable Guest Experiences**- Interacts with guests to obtain feedback on product quality and service levels.- Provides services that promote customer satisfaction and retention.- Monitors quality and standards in order to meet the expectations of the customers on a daily basis.- Improves service by communicating and assisting individuals to understand guest needs and providing guidance, feedback, and individual coaching when needed.- Sets a positive example for guest relations.- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.- Empowers employees to provide excellent customer service.- Handles guest problems and complaints.**Achieving Financial Goals**- Responsible for Restaurant-specific Profit & Loss.- Takes an entrepreneurial approach in partnership with the Restaurant Manager/General Manager to meet financial goals.- Understands financial opportunities by surveying culinary trends within their market.- Drives top line revenue opportunities by being actively involved in the sales process.- Sets and supports achievement of kitchen goals including performance, budget, team, etc.**Managing and Conducting Human Resource and Talent Management Activities**- Participates in recruiting efforts focused on identifying a talent pipeline.- Participates in high-profile recruiting activities.- Actively engages in the interviewing and hiring of employee team members with appropriate skills.- Maintains authority over staffing decisions, within corporate policies.- Prepares monthly labor forecasts and weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs.- Adjusts schedules throughout the week to meet business demands.- Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.- Participates in training specialty restaurant staff on menu items including ingredients, preparation methods and unique tastes.- Manages employee progressive discipline procedures.- Participates in the employee performance appraisal process, providing feedback as needed.- Advocates employee cross-training to support successful daily operations.- Uses all available on-the-job training tools for employees.- Encourages and builds mutual trust, respect, and cooperation among team members.- Serves as a role model to demonstrate appropriate behaviors.- Monitors and maintains the productivity level of employees.- Facilitates employee understanding of expectatio