Executive Chef

Department: Culinary

Reports to: General Manager

Status: Exempt

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Now Hiring at The Karol Hotel! We are looking for fun and enthusiastic individuals to join our team, apply today! The Karol Hotel is located just off the coast of Tampa Bay in the beautiful Feather Sound area. With views over looking Tampa Bay, this chic boutique hotel creates an experience that celebrates the happenstance of life, come be a part of it.

Karol Hotel Executive Chef
Lead and manage all restaurant operations in partnership with the Food and Beverage Director to offer a world-class culinary experience, ensure concept vision and Karol Hotel standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment, and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably.

Culinary Leadership Works with other managers and the corporate team to create innovative and authentic menus. Educate self and communicate to the team on regional history, culture, and cuisine. Educate self and communicate to the team on industry trends, innovative techniques, and environmentally friendly product/procedures. Develop, coach, and consistently execute culinary standards. Ensure consistent menu execution by using tools such as line checks, menu change SOP”s and recipes. Constantly work to improve standards and guest satisfaction. Impact service by being on the line during peak times, press events, and festival periods.

Performance and Talent Development:

Educate and coach the team to exceed expectations. Develop a team of leaders that are prepared and qualified to move upward in the organization. Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to the team in a timely manner and document when appropriate. Delegate appropriately and fairly to develop and motivate the team. Actively recruit and hire top-tier talent. Treat potential employees with the same sense of hospitality and respect as employees and guests. Execute training program consistently for both hourly and management employees.

Ambassador of the Karol Hotel Culture:

Seek out opportunities to communicate the Karol Hotel’s vision to the team, guests, students, vendors, and community in a clear and positive manner. Lead by example. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always “making it happen”, without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from the team by asking questions. Exemplify professionalism and hospitality in all interactions and especially in difficult situations.

Manage Daily Operations:

Understand, practice, and teach policies and procedures. Ensure concept vision and communicate the policy to team and managers. Communicate any major facility or operational emergencies to General Manager immediately. Maintain a daily log to communicate between shifts and prevent issues from reoccurring. Regularly conduct service team (2/day) and chef meetings (1/week.) Provide a safe, clean, organized, and sanitary work environment. Teach and enforce Food Sanitation and Safety standards. Ensure all Health Standards, federal and state laws are met. Correct all violations with a sense of urgency. Work with corporate office support (finance, marketing, events) to ensure standards are met.

Manage Financial Results:

Develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage kitchen and janitor labor, scheduling, and payroll. Reach out to the community for support as needed.
Required Skills

Skills & Knowledge Requirements:

The position requires Executive Chef experience and sous chef experience. Culinary degree preferred but not required.

Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required.

Requires developed communication skills, both verbal and written.

Most tasks are performed independently or in a team environment with the employee acting as a team leader.

-Ability to maintain compliance with all local, state, and federal laws and regulations.
-Ability to supervise, train and motivate multiple levels of employees.
-Ability to assess/evaluate other employees” performance in a fair and consistent manner.
-Extensive knowledge of the food industry, restaurants, and competitive markets.
-Basic knowledge of revenue management.
-Participation in the development of short- and long-term financial and operational goals of the restaurants.

Abilities & Working Conditions:

This position will spend 100% of the time standing or walking.
-Must be able to stand and exert well-paced mobility for up to 8 hours in length.
-Must be able to exert a well-paced ability to maneuver between functions occurring simultaneously.
-Must be able to lift up to 15 lbs. on a regular and continuing basis.
-May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.
-Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability, and visual acuity.
-Talking and hearing occur continuously in the process of communicating with guests and employees.
-Requires manual dexterity to use and operate all necessary equipment.
-Requires working nights, weekends, and holidays.

Career Information

Date Posted:
November 2, 2021

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