In Villa Dining Head Chef

About the Role

St. Regis is seeking an In Villa Dining Head Chef to oversee the daily kitchen operations. This full-time role requires a culinary professional with 5-10 years of experience who can lead kitchen staff, manage food-related functions, and ensure high-quality product consistency while maintaining operational budgets.

Key Responsibilities

• Manage kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures.
• Estimate daily production needs weekly and communicate these needs to kitchen personnel daily.
• Assist the Executive Chef with all kitchen operations and food preparation.
• Prepare and cook various types of food, for regular service or special guests and functions.
• Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions to food presentation.
• Assist in determining food presentation methods and create decorative food displays.
• Maintain purchasing, receiving, and food storage standards.
• Ensure compliance with food handling and sanitation standards.
• Perform duties of kitchen managers and employees as necessary.
• Recognize superior quality products, presentations, and flavors.
• Ensure compliance with all applicable laws and regulations.
• Follow proper handling and temperature guidelines for all food products.
• Operate and maintain all department equipment and report malfunctions.
• Check the quality of raw and cooked food products to ensure standards are met.

Leadership and Team Management

• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Lead shifts while personally preparing food items and executing requests based on required specifications.
• Utilize interpersonal and communication skills to lead, influence, and encourage others; advocate sound financial/business decision-making; demonstrate honesty/integrity; lead by example.
• Encourage and build mutual trust, respect, and cooperation among team members.
• Serve as a role model to demonstrate appropriate behaviors.
• Maintain the productivity level of employees.
• Ensure employees understand expectations and parameters.
• Establish and maintain open, collaborative relationships with employees and ensure employees do the same within the team.
• Ensure property policies are administered fairly and consistently.
• Communicate performance expectations in accordance with job descriptions for each position.
• Recognize successful performance and produce desired results.

Experience and Qualifications

Candidates should possess 5-10 years of experience in a relevant culinary role, demonstrating strong leadership and operational management skills within a kitchen environment.

Work Type

This is a full-time position, requiring dedication to daily kitchen operations and staff management.

Application Process

Further details regarding the application process will be provided upon inquiry. The salary for this position will be disclosed during the interview stage.