Executive Chef

About the Role

St. Regis is seeking an Executive Chef to oversee the daily kitchen operations. This full-time role involves leading culinary staff, managing all food-related functions, and ensuring high-quality product consistency across various food preparation areas. The Executive Chef will be responsible for improving guest and employee satisfaction while maximizing financial performance.

Key Responsibilities

• Lead the kitchen management team and provide direction for all day-to-day operations.
• Supervise all kitchen areas, including banquets, room service, restaurants, bar/lounge, and employee cafeteria, as well as support areas like the dish room and purchasing.
• Guide and develop staff, including direct reports, by setting performance standards and monitoring progress.
• Utilize interpersonal and communication skills to lead, influence, and encourage team members, fostering mutual trust and cooperation.
• Ensure property policies are administered fairly and consistently, reviewing staffing levels to meet service, operational, and financial objectives.
• Oversee menu development and monitor the quality of raw and cooked food products to ensure standards are met.
• Ensure compliance with food handling and sanitation standards, including proper temperatures and required certifications for employees.
• Prepare and cook various types of food, both for regular service and special functions.
• Manage day-to-day operations, ensuring quality, standards, and customer expectations are consistently met.
• Interact with guests to gather feedback on product quality and service levels, and effectively handle guest problems and complaints.
• Train kitchen associates on cooking fundamentals and plate presentations, and administer performance appraisals for direct report managers.

Operational Management

• Develop and implement guidelines and control procedures for purchasing and receiving.
• Establish and monitor performance, budget, and team goals.
• Communicate and ensure understanding of safety procedures and codes, monitoring related processes.
• Manage department controllable expenses, including food cost, supplies, uniforms, and equipment.
• Participate in the budgeting process for areas of responsibility.
• Maintain purchasing, receiving, and food storage standards.

Leadership and Development

• Serve as a role model, demonstrating appropriate behaviors and encouraging a positive work environment.
• Solicit employee feedback, utilize an "open door" policy, and review employee satisfaction results to address concerns.
• Identify developmental needs of staff and provide coaching, mentoring, or other support to enhance their knowledge and skills.
• Empower employees to provide excellent customer service by establishing clear expectations and providing ongoing training.
• Manage employee progressive discipline procedures in accordance with Standard and Local Operating Procedures (SOPs and LSOPs).

Qualifications and Experience

• Proven culinary talent with the ability to personally perform tasks while leading a team.
• Experience in supervising all kitchen areas to produce consistent, high-quality products.
• Demonstrated ability to improve guest and employee satisfaction.
• Strong understanding of employee positions to perform duties or determine appropriate replacements.
• Knowledge and implementation of brand safety standards.
• Ability to determine food presentation and create decorative food displays.
• Experience in managing department controllable expenses and participating in budgeting.
• A minimum of 5-10 years of relevant experience is required for this role.

Work Environment

This is a full-time position where the Executive Chef will lead a dynamic kitchen team, ensuring operational excellence and high standards of service in a fast-paced hospitality environment.