Here We Grow Again! Following an internal promotion, Woodcliff Hotel & Spa is seeking an Executive Chef. Woodcliff has a long history of providing its employees with meaningful opportunities through growth and promotion. Every General Manager of a Widewaters Hotel in Rochester has worked at Woodcliff and received a promotion, and 80 percent of Woodcliff's executive committee were elevated from within.Position Directive
This position is an opportunity for the truly exceptional candidate who possesses a natural flair for hospitality, a strong commitment to excellence. Within the Food and Beverage department, an array of dining experiences include; our newly renovated restaurant- Horizons Modern Kitchen and Wine bar; Craftsman cafe- serving pastries and Starbucks coffee as well as all meeting rooms, a boardroom, event center and a private dining room.
The Executive Chef will create a culinary program for The Woodcliff that will lead the hotel’s competitive set, both restaurants and hotels, in innovation, creativity, popularity and business performance.
The Executive Chef manages the daily operations of the restaurant and banquets, maintaining established quality and service standards, maximizing profits, controlling expenses, and ensuring sanitation, safety and food quality. The Executive Chef is responsible for ensuring a smooth operation of the dining room and banquet functions by directing the activity of staff, facilitates the prompt and accurate seating and service of all guests.
The successful candidate must not only be dedicated to customer service also be able to delegate, lead by example and will be responsible for ensuring consistent execution of all, standards, systems and processes.
You will have a passion to create and deliver exceptional food by using the best seasonal produce available to support all the hotel's food and beverage outlets, whilst always ensuring that budgeted profit is achieved.
Scope of Position
The Executive Chef has total responsibility for all the outlets, banquets, and culinary staff that are leading these areas. The Executive Chef is responsible for directing the culinary development of all outlets and developing the staff as assets for the hotel.
Strategic Intent
The successful applicant will have the organizational capability, creativity, flexibility and commitment required to successfully manage the Food and Beverage operations of the hotel and to run the operation profitably ensuring full implementation of Widewaters standards of service and safety and the highest levels of guest satisfaction.
Organizational Structure
The Executive Chef reports directly to the Director of Food & Beverage.
Compensation
We offer a very competitive base + bonus package, relocation assistance, full benefits, 401k, and a full suite of additional benefits, see below.
Duties and Supporting Responsibilities
Leadership
• Collaborate with all Culinary Leadership to proactively research, develop and implement innovative food ideas/concepts and new or revised menu/recipe items to increase individual restaurant's profitability
• Responsible for the selection, training, and development of the personnel within the department; planning, assigning and directing work: appraising performance; rewarding and disciplining employees; safety; addressing complaints and resolving problems; and overseeing departmental matters as they relate to federal, state and local employment and civil rights laws
• Supervise and coordinate activities of cooks and workers engaged in food preparation. Leading by example, performing all tasks with fairness, consistency, excellent communication and respect to all managers and employees in the kitchen and throughout the hotel
• Supports the unique service culture of The Woodcliff Hotel & Spa.
Team
• Work in support of team goals and measure effectiveness through the F&B profit and service performance of the hotel. Ensure that all goals are geared toward exceeding guest’s expectations
• Oversee staff performance management of all F&B culinary colleagues
• Review staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Monitors and analyzes competitor operations in order to assess their activities and trends and to ensure that we stay ahead of the competition
• Complete ownership for the ongoing training requirements in the F&B culinary division
Requirements
5 years of experience in the culinary, food and beverage, or a related professional area.
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years’ experience in the culinary, food and beverage, or a related professional area.
Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Must be able to stand for most of the shift. Length of time of these tasks may vary from day to day and task to task.
Must be able to participate in the hotel’s MOD program
Must have a positive attitude at all times.