Kei is managers of all kitchen activities. He monitor activity during their shift, ensuring each chef is completing their duties in a timely manner. Executives chefs usually don’t participate in cooking. Instead, they taste dishes before sending them to customers, review final plate presentations and create new menu items. It takes years of education and experience to become an executive chef.

KEY RESPONSIBILITIES:

• Communicate the core values and mission of BlueStar Resort & Golf (BSRG) to support the achievement of company goals.
• Manage kitchen operations, including forecasting inventory and budget, all aspects of menu and food planning, resource planning, administrative, and waste management.
• Develop positive customer relations through proactive interactions with team members, guests, contractors, and suppliers.
• Build a reputation for the Club by developing a talented and creative kitchen team, offering an innovation menu, and promising an exceptional culinary experience.
• Plan menus, create purchase orders for food, assure all food is safe and fresh, and prepare menu items according the BSRG standards to meet and exceed guest expectations. Control food cost while keeping in line with the BSRG standard of high quality and perceived value.
• Manage weekly inventory and labor tracking.
• Write regular reports, order guides, production guides, and clean-up guides as needed.
• Execute budgets on a daily, monthly, and annual basis.
• Meet formally and informally with kitchen staff of all levels to plan and solicit feedback from team members.
• Create an enjoyable and productive work environment by leading by example and taking a proactive position and encouraging an open line of communication regarding kitchen operations, safety, and human resources issues.
• Define and develop achievable, common goals for kitchen team members that positively enforce standards for peak performance and personal and professional growth.
• Provide ongoing development for team members; assist in obtaining BSGR culinary certifications in their succession planning.
• Hire, manage, train, and schedule the kitchen team; appraise the performance of team members.
• Supervise staff in in alignment with BSRG values, policies and procedures; at times, (or, per projected daily business) perform activities of the team members under supervision. Recognize and celebrate team member’s success and maintain a sense of humor.
• Create a safe, clean, and collaborative working environment for the food service staff, to inspire quality and commitment from team members and guarantee the most enjoyment for guests.
• Represent BSRG in a professional manner with dress and speech.
• Maintain the BSRG standard of excellence, with an intention for continual improvement and creative openness by staying on the cutting edge of new products and market trends. Attend culinary exhibitions, buying shows, and educational seminars, as requested.
• Other duties and responsibilities may be assigned.

PERSONAL ATTRIBUTES:

• Highly customer oriented and responsive with high need for closure.
• Able to work under pressure and balance multiple priorities and assignments.
• Strong team-building skills including the ability to lead, cooperate, and motivate.
• Role model and able to live our BlueStar core values:
  • Honesty and Integrity
  • Respect for the Individual
  • Teamwork
  • Competitive Spirit

QUALIFICATIONS / SKILLS:

• Ten Years minimum experience as an Executive Chef or Kitchen Manager.
• One to three years’ experience supervising a team of managers, or another supervisory role required.
• American Culinary Federation certification of Certified Chef de Cuisine or higher.
• Current Food Handlers card.
• Computer literate with working knowledge of Microsoft Office, including Excel.
• Ability to read, analyze, and interpret periodicals specific to the food service industry.
• Ability to understand the standardized recipe format.
• Ability to solve problems quickly, write regular reports, order guidelines, production and clean-up guides.
• Ability to write routine reports and correspondence.
• Ability to speak effectively before groups of customers or team members.
• Ability to calculate food costs, menu pricing, discounts, percentages, inventory, labor standards and volume; must understand profit and loss statements.
• Ability to envision and implement “out of the box” programs and ideas.
• Possess basic computational ability as well as budgetary analysis.
• Able to strategic planning, change management, problem-solving, decision-making, delegation, communication, time management, and employee development skills.
• Excellent written and verbal communication skills, with an ability to respond to the needs and requests of staff members and guests.
• Able to consistently achieve high work standards; attention to detail, accuracy, and timeliness.
• Demonstrate initiative and make independent decisions, based on sound judgment.
• Able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected.