Executive Chef
Up to Par Management Lexington, VA $45-$65,000 BOE + Full time benefit incentives
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Description: Executive Chef – Robert E Lee Hotel – Rocca Bar Ristorante

Do you have a passion for food and a flair in the kitchen? Are you a talented, creative chef who would like steady working hours and career growth opportunities? We are recruiting for an Executive Chef in the Lexington, Virginia area with managerial experience who is able to take charge of the back and front of the house. If you are committed to delivering a quality dining experience, WE NEED YOU!

We are looking for an Executive Chef expert to join our team and help to provide care and purpose for our guests and colleagues. Our beautiful hotel is recently renovated and is the place to go to!

Iconic architecture, a thriving social scene, beautifully landscaped spaces and an array of top-notch services. Up to Par Management LLC selects only the most passionate and skilled hospitality professionals. Up to Par Management LLC is a premier management company creating lifetime memories for its members, guests and associates through its profitable clubs, hotels, value added services and community relationships.

We are currently seeking an enthusiastic individual for the position of Executive Chef for the Rocca Bar Ristorante located within the R.E. Lee Hotel located in beautiful downtown Lexington, VA.

Apply now for a fantastic opportunity. We work with a range of clients including clubs, private communities, hotels, and restaurants. If you or someone you know have the necessary skills and desire to succeed in the hospitality industry then please apply now to catch the opportunity! 

The Executive Chef at the Robert E. Lee Hotel-Rocca Bar Ristorante will be responsible for driving quality, creatively designing menus, making a difference within the hotel and providing mentoring and leadership to a food and beverage team and providing a safe working environment in compliance with UP TO PAR policies and procedures. The executive chef is also charged with maximizing the productivity of the kitchen staff, as well as managing the sous chef.

Job Location: Lexington, VA

Job Type: Full-time

 

Qualifications:

•       Must love People – We are in the People Business.

•       Must have a Positive Personality, we work together and want to enjoy our time together.

•       Passion for the business of hospitality.

•       Must have a passion for executing training, ensuring the profitability of the restaurant and exceptional experiences.

•       Knowledge of current food and beverage and hospitality industry trends.

•       Google and Microsoft Excel skills required.

•       Excellent verbal/written communications skills.

•       Attention to detail and excellent organizational skills required.

•       Relevant experience including multiple restaurants and restaurant openings.

•       Lead productivity of the kitchen staff, as well as managing the sous chef and kitchen staff, whom are directly below them in the chef’s chain of command.

•       Lead by example demonstrating self-confidence, energy and enthusiasm.

•       High School Diploma required; college degree preferred.

•       Must be ambitious and self-motivated.

•       Must have excellent personal computer skills, with experience in Microsoft Office.

•       Must be flexible, open-minded, and adaptable to change, with strong organizational, management and time management skills. Additionally, must be able to interact well with guests, members, management, and staff associates in a professional manner.

•       Must possess excellent verbal and written communication skills.

•       Must possess excellent organizational skills, time management, and follow-through.

•       Must have the ability to meet deadlines and handle difficult situations.

•       Must be able to handle multiple tasks and priorities.

•       Perform hands-on duties as needed to deliver guest services.

•       Drive quality dining experiences at multiple Up to Par properties.

•       Lead a culinary team that fully embrace each concepts philosophy and goals.

•       Fiscal management of inventory, responsible purchasing, and programming for each concept.

•       Maintain the physical restaurant to the highest level of cleanliness and professional organization.

•       Must create schedule for all kitchen and restaurant staff.

 

Financial:

•       Achieve budgeted revenue and profit goals, balancing cost with guest satisfaction. 

•       Comply with all UP TO PAR accounting procedures. 

•       Maximize revenue through the Yield Management and inventory control systems. 

•       Aggressively minimize accident, workmen’s compensation, and unemployment claims and resulting costs. 

•       Utilize budgets to teach operations manager and team supervisors to understand financial objectives. Balancing costs with associates/guest’s satisfaction. 

•       Passionate about delivering outstanding quality within budget.

•       Must use R&I – Be resourceful and take initiative in accomplishing tasks

 

Human Resources:

 •       Communicate all goals and results with associates. 

•       Promote teamwork and associate morale. 

•       Lead by example demonstrating self-confidence, energy and enthusiasm. 

•       Communicate career opportunities to team leaders and associates utilizing UP TO PAR networks. 

•       Recognize good team performance on a continuous basis through reward and recognition programs. 

•       Ensure all staff participates in UP TO PAR Service Training Program. 

•       Promote empowerment by recognizing team members that make decisions. 

•       Post Safety reports on bimonthly basis for all associates to review. 

•       Conduct one-on-ones with operations manager, team leaders and team members bi-annually. 

•       Provide service training on quarterly basis. Utilizing local classes, trainers and other corporate training resources. 

 

Operations: 

•       Perform hands-on duties as needed to deliver guest services. 

•       Provide a safe working environment in compliance with UP TO PAR.

•       Responsible for accident prevention programs. 

•       Coordinate preventive maintenance and general clean program so that guest satisfaction goals are attained. 

•       Attend all UTP training seminars as outlined in key success factors.

  

Compensation:

Salary Range $45,000 - $60,000 BOE plus incentives. Competitive Benefits Package - Medical, Dental, Vision, Life Insurance along with Short Term Disability, Hospital Indemnity Insurance, Critical Illness Insurance, Accident Insurance, Group Legal Services Plan, Identity Theft, Group Universal Life Insurance, Accidental Death & Dismemberment (AD&D), Auto and Home Insurance, and Pet Insurance 

Associates will be given a job description by management for which they are responsible. Job descriptions are intended to be overall guidelines for the job and NOT a step-by-step account of the Associates duties, and may be revised by management from time to time. It is imperative that each Associate understands the job description and asks for a review whenever uncertainties about specific responsibilities arise.

Up To Par Management is a leading club and hospitality management company specializing in golf, country club and hospitality operations. Up To Par is a growth-oriented company providing opportunities for its partner clubs and associates. 

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