Chef of Masa & Agave

About Us

Don't meet every single requirement of this job? At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information. You may be the perfect candidate for this or for other roles within our organization!

We value U.S. military experience and invite all qualified military candidates to apply.

Overview

Essential Duties and Responsibilities

• Work collaboratively to ensure continuous improvement in quality of guest experience, service, operational effectiveness, employee retention and satisfaction.

• Under the direction of the corporate chefs - develop and implement the menus for the restaurant including specials. Properly document all recipes and techniques in accordance with our standards.

• Understand and implement all policies, procedures, standards, specifications, guidelines and training programs.

• Achieve company objectives in sales, service, quality, appearance of facilities, sanitation and cleanliness through training of employees and establishing a positive, productive working environment.

• Own all operational challenges as it relates to the physical kitchens, staffing, equipment; communicate as necessary.

• Continually mentor and provide opportunities to advance the education and development of staff as it relates to food and ingredients.

• Attend all manager & event meetings and bring suggestions for improvement. Be present during all executive meetings; prepared to respond comprehensively to all questions, concerns, and issues regarding food handling, kitchen operations, financials, and staffing.

• Know, follow and implement all people's policy procedures. Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, standards.

• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests.

• All other duties as assigned.

OPERATIONS & ADMIN:

• Supervise all areas & departments of the HOH teams, ensuring that direction and guidance is provided, and quality standards are achieved.
• Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards.
• Attend all pre-service meetings and contribute to menu language. Assist with providing on-going educational classes for all FOH staff.
• Ensure that all equipment and the overall environment is kept clean and kept in excellent working conditions through personal inspection and by following the property's preventative maintenance programs.
• Perform purchasing responsibilities daily. Verify all deliveries for proper quantities and quality. Take appropriate action to rectify any issues to ensure the restaurant has appropriate ingredients and supplies. Conduct accurate accounting of invoices
• Be prepared to expedite service efficiently and effectively, maintaining the proper pace and food quality. Work closely with the expeditor and team to ensure a seamless guest experience.
• Execute & reconcile food inventory at the end of each week (Sunday), month and period and send all necessary accurate reports to Finance.
• Maintain and update each tech tool pertaining to vendors, menus, prep lists, cleaning checklists, inventory, contracts, employee schedules, pricing and all daily processes executed by the kitchen.
• Own (or oversee) the scheduling of labor as required by anticipated business activity while ensuring that all positions are staffed when needed and labor cost objectives are met. Modify staffing configurations based upon increases or decreases in sales volumes.
• Review financial statements and be aware of current labor & food costs.
• Prepare all required paperwork & reports requested of you in an organized, accurate and timely manner.

MANAGEMENT EXPECTED BEHAVIORS:

• Live & breathe teamwork and synergy between the FOH and BOH staff through proper communication and delegation to ensure a "one team" mentality.
• Model the Core Values while continually striving to infuse their meaning, relevance and impact into all aspects of your role as a leader.
• Represent Masa & Agave professionally through effective communication, follow through and collaboration with all business partners; internal and external. Demonstrate loyalty and pride in the restaurant as well as in our employees and products.
• Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.
• Act with integrity and honesty in upholding our values, always.
• Work as a member of a highly functioning team. Maintain a professional and respectful dialogue with everyone to collaboratively identify positive solutions to problems or issues.
• Understand and communicate to those under your direction. Be Clear with the philosophy of management.
• Take ownership of your performance and strive to elevate the performance of your team. Be a force of inspiration to encourage growth and innovation.
• Provide leadership to create a culture and work environment based upon respect; identify opportunities for staff to learn, grow and develop their abilities.
• Establish a benefit for our guests, each other, the restaurant, and the overall industry into the future.

Qualifications and Skills

• Culinary education is desirable.

• Five+ years of employment in a three day a meal restaurant environment.

• Hotel experience preferred.

• Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of associates and/or complex problems and food and beverage management.

• Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.

• Leadership skills to motivate and develop staff and to ensure accomplishment of goals.

• Ability to work effectively under time constraints and deadlines.

• Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.

Compensation

Benefits

HEI Hotels and Resorts is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.