Executive Chef

Ocean House Collection

Executive Chef Weekapaug Inn

A Collection Unlike Any Other.

The Ocean House Collections includes 3 luxury properties. The Ocean House features 49 luxury guest rooms 18 Signature Suites.  The Cottage Collection includes 10 privately owned vacation homes.  The Ocean & Harvest Spa is a 12000 square foot Forbes Travel Guide 5 Star rated fullservice health wellness spa. Over 10000 square feet of indoor and outdoor meeting space. Up to 8 unique dining options during summer season including Coast a Forbes Travel Guide 5 Star rated fine dining experience.

The Weekapaug Inn offers quintessentially New England accommodations that effortlessly combine casual comfort and luxurious furnishings. The Inn features 24 unique guest rooms 3 Fenway 2 Carriage House and 4 twobedrooms signature suites.  Farmtotable dining utilizes the finest and freshest locally sourced ingredients and inspired amenities and resort activities are designed to create extraordinary guest experiences.  

The Watch Hill Inn established in 1845 Watch Hill Inn carries with it a unique history marked by fame natural disasters and among all resilience. Chic minimalist decor intertwines with cutting edge technology like complimentary Apple TV Netflix and an inroom iPad program that allows guests to order food and services to their door with the touch of a button.  The Inn features 21 suite style accommodations with unrestricted access to dining amenities and resort activities at both Ocean House and Weekapaug Inn.

Scope of Position

The Executive Chef at the Weekapaug Inn is responsible for all aspects of managing the kitchen and kitchen staff ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards.  Coordinates the purchase of all food and develops menus maintaining approved food costs and labor costs.

The ideal candidate will be experienced in handling a wide range of administrative and kitchen related tasks and will be able to work independently with little or no supervision. This person must be exceedingly well organized flexible and enjoy the administrative challenges of supporting a luxury food and beverage operation at a fivestar level.

Schedule Requirements

The operation is 24 hours a day 7 days a week inclusive of all holidays.  While the company will make every attempt to create a work and life balance all exempt team members may be required to work extended shifts and additional days based on business demands.  Working more than eight hours per day and more than five consecutive days as needed is an essential job function for all exempt roles.  Travel may be required and may include some overnight stays.  All exempt team members should be responsible in scheduling their time off.

Key Relationships

Internal:  Reports directly to the General Manager/Innkeeper and collaborates closely with Kitchen Staff Stewarding Staff F&B Staff Engineering Sales Accounting and Housekeeping teams. Provides updates to the Executive Chef Ocean House Collection as requested.

External:  Has regular contact with the companys suppliers and vendors social and group clients prospective clients guests and members and owners of the Weekapaug Inn.  Maintains appropriate relationships with these and other constituencies in order to enhance the image of the Company and the attainment of its objectives.

Key Responsibilities

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Leadership Responsibilities

• Member of Executive Committee of the resort participating in decisions effecting the overall positioning planning and operations of the property
• Maintain a climate that attracts retains and motivates top quality staff
• Recruit train appraise supervise support develop promote and guide qualified staff.
• Providing direction and resources removing barriers and helping develop peoples skills articulating expectations and clarifying roles and relationships.
• Encouraging people to question organizational assumptions and ask strategic questions ensuring quality decisionmaking
• Anticipating conflicts and facilitating resolution
• Engaging people in process as well as tasks; encouraging people use their power practice their authority and accept their responsibility; modeling behavior; and coaching people to success

Administrative Responsibilities:

• Maintain complete knowledge of and ensure staffs compliance with all departmental/hotel policies and procedures
• Establish the days priorities and assign production and prep task to staff to execute
• Review banquet function sheets and make note of any changes; post function sheets for the next 7 days.
• Coordinate and actualize any banquet functions for Weekapaug Inn through Ocean House Commissary Kitchen.
• Meet with SousChefs to review schedules assignments anticipated business levels changes and other information pertinent to the job performance
• Communicate additions or changes to the assignments as they arise throughout the shift
• Identify situations which compromise the departments standards and delegate these tasks
• Take physical inventory of specified food items for daily inventory
• Review the market list
• Requisition the days supplies and ensure that they are received and stored correctly 
• Communicate needs with commissary teams
• Ensure quality of products received
• Oversee stewards to review equipment needs banquet plate up assistance cleaning schedule/project status health/safety and sanitation follow up
• Ensure that each kitchen work area is stocked with specified tools supplies and equipment to meet the business demand
• Ensure that recipe cards production schedules plating guides photographs are current and posted
• Ensure that all staff prepares menu items following recipes and yield guides according to department standards
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective staff
• Work online during service and assist wherever needed
• Be aware of any shortages and make arrangements before the item runs out
• Ensure that F&B service staff are informed of 86d items and amount of available menu specials throughout the meal period
• Conduct frequent walk troughs of each kitchen area and direct respective staff to correct any deficiencies
• Ensure that quality and details are being maintained
• Inspect the cleanliness of the line floor all kitchen(s) stations and direct staff to rectify any deficiencies
• Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements
• Maintain proper storage procedures as specified by Health Department and hotel requirements
• Instruct staff in the correct usage and care of all machinery in the kitchen operation stressing safety
• Assist Catering department with developing special menus for functions; meet with clients as requested.
• Supervise and direct the organization and preparation of food for the employee cafeteria
• Review sales and food cost daily; resolve any discrepancies with the General Manager
• Minimize waste and maintain controls to attain forecasted food and labor costs
• Oversee and direct training of new hires in specified phases of the kitchen operation.  Maintain an ongoing training program for existing staff
• Reevaluate positions in the kitchen and make changes wherever necessary
• Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards
• Conduct scheduled performance appraisals
• Prepare weekly work schedules for all kitchen staff in accordance with staffing guidelines and forecasted labor costs.  Adjust schedules throughout the week to meet business demands.
• Responsible for practicing managing and promoting Weekapaug Innss Mission and Values so that it becomes an intricate part of the everyday operation
• Represent the Company with a positive attitude and professional attire
• Follow sustainability guidelines and practices related to Ocean House Collections sustainability programs.
• Directly supervise the Chefs Garden utilizing produce harvested whenever possible in seasonal menus.
• Carry out any other duties which fall within the broad spirit scope and purpose of this job description and which are commensurate with the role

Qualifications :

Required Job Knowledge and Skills

• The ability to interact with staff (at all levels)
• Perform well in a fastpaced environment sometimes under pressure remaining flexible proactive resourceful and efficient with a high level of professionalism and confidentiality is crucial to this role
• Strong decisionmaking ability and attention to detail are equally important
• Fluency in English both verbally and in writing
• Ability to perform job functions with attention to detail speed and accuracy under pressure of tense/confrontational situations
• Uphold the Company standards policies and procedures
• Prioritize and organize tasks and work area
• Ability to remain calm and resolve problems using good judgement as interpreted by the management
• Follow directions
• Work cohesively with coworkers as part of a team
• Maintain confidentiality of guest/employee information and pertinent hotel data

Qualifications and Experience

• Minimum of 5 years experience in culinary operations with demonstrated success
• Experience in luxury seasonal resort is preferred 
• A Bachelors degree or culinary degree is preferable
• Skill in organizing resources and establishing priorities
• Ability to effectively and efficiently handle multiple simultaneous and complex tasks and projects
• Ability to supervise and train employees to include organizing prioritizing and scheduling work assignments
• Employee development and performance management skills
• Information research analysis and evaluation skills
• Knowledge of office management principles and procedures
• Advanced communication skills and the ability to work with a wide range of constituencies in a very diverse operation
• Strong creative strategic analytical organizational and personal sales skills
• Experience developing and managing budgets and hiring training developing supervising and appraising personnel
• Experience in a Relais & Chateaux Brand and Forbes standards preferred.

Physical Requirements:

See below Physical conditions description

Language Skills:

• Fluency of the English language is required (read write speak)

This job description in no way states or implies that these are the only duties to be performed by the person occupying this position.  The person in this position will be required to perform any other jobrelated duties assigned by their supervisor.

PHYSICAL ACTIVITIES VISUAL ACUITY AND WORKING CONDITIONS OF: 

Additional Information :

All your information will be kept confidential according to EEO guidelines.

Please apply direct at Careers Ocean House (oceanhouseri)

Remote Work :

No

Employment Type :

Fulltime