Executive Chef

At VIVÂMEE Hospitality we believe our teammates are the most important investment we can ever make. Benefits of this role include career advancement opportunities, a positive/growth mindset work culture, free golf, health benefits, 401K, company purchased life-insurance, discounts on VIVÂMEE resort stays, merchandise, and meals. MOST IMPORTANTLY, we offer a community of teammates just like you. We seek to only attract positive, driven, and caring teammates who already live by their own code of standards in alignment with our VIVÂMEE Virtues. We believe this positive culture is the greatest benefit our team can offer to new teammates. You will be welcomed here!

Summary of the Role and Responsibilities: The Executive chef is accountable for overall success of the daily kitchen operations. The ideal candidate will have a restaurant focus and oversee the catering culinary operation, A la Carte, Festival, and Beer Garden. The chef should have a passion for food and also focus on “Farm to Table” inspired foods. Candidates must have great food presentation skills as well as a focus on quality, exhibit culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and team member satisfaction while maximizing financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas.

As a member of VIVAMEE’s leadership team, the executive chef will also be working closely with our food and beverage department to develop a pricing strategy and create menus that will help us maximize profits and market share, team member hiring, training, mentoring, and termination. In addition and will be relied upon to model our core value of servant leadership and to teach the VIVÂMEE Virtues of Joy, Humility, and Ministry. This role will have a prominent leadership role within LBI National and will have opportunities to participate in training at other VIVÂMEE properties as required.

Responsibilities:

• Promote and portray the VIVÂMEE Values.
• Know, understand, and adhere to company established policies and procedures.
• Develop in conjunction with the GM & F&B Manager a new image for all aspects of F&B departments concentrating on menus and restaurant and banqueting ambiance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Manage respective restaurant chefs and ensure food and labor costs established by the corporation are maintained.
• Menus to have a French core - Incorporate some French dishes to the restaurant menus.
• Have an Agrarian mind set - Farm to the table cooking.
• Huge focus on homemade products - e.g.’s home baked bread/baguette, homemade marinades, in-house smoking of meats, homemade desserts.
• Demonstrate new cooking techniques and equipment to staff.
• Maintain a recipe manual with pictures, for all menus.
• Training of back-of-the-house kitchen staff with a customer service attitude.
• Responsible for cleanliness, sanitation, and overall safety of kitchens within the Resort. Immaculate cleanliness for all the BOH areas.
• Responsible for overall food quality and image of all Resort functions concentrating on food presentations.
• Responsible for food at Resort special events.
• Develop new products and menus in concert with respective restaurant chefs and F&B managers.
• Manage all Resort restaurants chefs.
• Ensuring all Resort restaurants chefs are meeting respective job description requirements.
• Reviewing and approving employee timecards.
• Interacts with guests to obtain feedback on product quality and service levels.
• Collaborate with Restaurant GM to set & evaluate menu prices in accordance with corporate accounting guidelines.
• Hire, train, manage, and develop employees within responsible areas.
• Leadership & Mentorship:
• Provide superior leadership, team building and mentoring to the team.
• Create a productive work environment
• Facilitate a safe work environment.
• Create, implement and enforce standard operating procedures (SOPs) for the culinary department.
• Recruits, interviews, hires, and train supervisory and management staff in the department.
• Oversee the daily workflow of the department.
• Provides constructive and timely performance evaluations.
• Handles discipline and termination of employees and in accordance with company policy.
• Establish goals and revenue targets for the culinary team.
• Provide support, coaching and mentor the new editions to the team

J ob Requirements and Qualifications:

• Two-year Culinary degree preferred
• Farm to food inspiration with a passion for food
• Major focus on house made dishes
• French cuisine influences in restaurant menus
• Focus on food presentation and quality
• 6+ years' experience in an executive kitchen position preferred
• Required experience in high volume hotel business.
• Must be competent in culinary creativity as demonstrated by the cooking test.
• Effectively be able to manage food cost, labor cost, inventories.
• Must possess the ability to handle stressful and busy property.
• Must have a good understanding of menu costing.
• Candidate must be a leader and a mentor
• Candidate must stay current and on top of trends

About LBI: LBI National Golf and Resort, formerly known as Sea Oaks Golf Club, masterfully combines a breathtaking 18-hole championship golf course with the finest in country club amenities, to create a public golf facility like no other. Encompassing more than 194 pristine acres of natural terrain in the pine barrens of southern New Jersey, LBI National Golf & Resort is a spectacular design by popular mid-western golf course architect, Ray Hearn. Year Course Built: 2000. This stately course combines Hearn's critically acclaimed talent for integrating the natural context and inherent features of the region with a creative concept. Complementing the property is a putting course and practice facility as well as a 28,000 square-foot, elegantly appointed clubhouse.

Disclaimer

“This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).”

LBI National Golf and Resort is an Equal Opportunity Employer. In Compliance with the American with Disabilities Act, LBI may provide reasonable accommodation to qualified individuals and encourage both prospective and current employees to discuss potential accommodation with the employer