Restaurant Executive Chef

We look for people who are passionate about service and have a hunger for learning new skills. We believe in the power of teamwork and the professional development of our team members. With our employees being our greatest assets, we are committed to providing competitive wages and benefits, the best training, a safe and enjoyable work environment along with many opportunities for advancement to ensure a very rewarding career. We take great pride in our dedicated and diverse team of employees.

All professionals at Salamander Collection live by our Vision, Brand Promise, and Core Values.

We specialize in the management of Four and Five Star luxury hotels, resorts and fine food establishments. If your outside interests include golf, tennis, spa, beach, water sports, equestrian, shopping or just relaxation, we have the employee discounts to match.

We are elated to partner with renowned Chef Kwame Onwuachi. He is returning to the nation's capital to bring a bold and imaginative restaurant concept to Salamander Washington DC in Spring 2024.

• Esquire's Best New Restaurants in America award for Tatiana in NYC
• Best Restaurant in NYC by The NY Times

ESSENTIAL JOB FUNCTIONS

• Direct food preparation, production and control for the restaurant

• Responsible for enhancing the food product that is presented to guests for the restaurant. Make changes that respond to the marketplace and to guest needs, both present and anticipated.

• Recommend changes to the food product and menus. Use market research to develop new products.

• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.

• Provide support of a specialist nature to the Executive Committee, particularly to the Director of Food & Beverage and the Food & Beverage Operations Managers. Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel.

• Responsible for the selection, training and development of the personnel within the department

• Control the elements that determine profit and loss. Responsible for all major operating expenses. Set margins and manage the business against projections. Make decisions that relate to profit and loss. Responsible for the financial management of the operation.

• Give direction and be responsible for the implementation of plans. Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures.

• In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of the hotel:

• Consult with Director of F&B and other leaders as necessary on a weekly basis

• Participate in long range planning.

• Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.

• Additional duties as necessary and assigned.

• Professionally represent the hotel in community and industry organizations and events.

• Participate as a team player with all departments.

• Provide constructive feedback to all departments.

• Be a leader and a role model to all service professionals.

EDUCATION/EXPERIENCE

• High school or equivalent education required. Minimum of two years of culinary school.

• Must have three or more years of previous Executive Chef Experience in a restaurant or hotel/resort.

REQUIREMENTS

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.

• Must be able to read and write to facilitate the communication process.

• Requires good communication skills, both verbal and written.

• Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision.

• Must possess basic computational ability.

• Must possess basic computer skills.

• Knowledge of computer accounting programs, math skills as well as budgetary

• Analysis capabilities required.

• Extensive knowledge of menu development, insight into marketing, cost and wage control.

• Thorough knowledge of food products, standard recipes and proper preparation.

• Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.

• Ability to supervise large staff and accomplish goals on a timely basis.

• Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Director of Food & Beverage.

• Ability to effectively deal with internal and external guests, some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.

• Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.

• Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.

• May be required: to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations.

PHYSICAL DEMANDS

• Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.

• Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.

• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.

• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.

• Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.

• The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.

• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.

• Must be able to lift up to 30 lbs. on a regular and continuing basis.

• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.

• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.

• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

• Requires manual dexterity to use and operate all necessary equipment.

• Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.

WORK ENVIRONMENT

• Must be able to work effectively in a stressful environment, communicate with others, effectively work with customers and accept constructive criticism from supervisors.

• Must be able to change activity frequently and cope with interruptions

Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.