• Providing leadership, direction, and mentoring to the Culinary operation
• Assisting in planning, directing, and implementing food preparation, purchasing, and presentation policies and procedures
• Assisting in training Culinary team members in new culinary techniques through formal training sessions and/or monthly meetings
• Overseeing and supervising all banquet operations and special functions
• Providing leadership and support to the Sous Chefs
• Participating in trade shows or culinary events when requested and presenting new concepts to the Executive Chef
• Assisting with the implementation of new programs, projects, and F&B outlet openings in conjunction with the Executive Chef
• Maintaining food and labor costs as per budgetary guidelines and making suggestions to improve profitability
• Compiling food product requirements from the Sous Chefs to submit purchase orders on time
• Signing off on higher-level POs, shipments, and invoices

Skills: Leadership, Culinary Planning, Training, Event Supervision, Sous Chef Support, Culinary Events, Program Implementation, Budget Management

• Offering culinary expertise to internal and external guests
• Liaising and communicating effectively with all appropriate operational departments
• Developing and cultivating strong working relationships with all stakeholders (guests, ownership, and team members)
• Interviewing, hiring, training, and developing kitchen team members in all areas of food operations
• Planning, assigning, and directing work, managing performance
• Rewarding and providing feedback to team members
• Addressing complaints and resolving problems
• Ensuring the ongoing practice of safe food handling and preparation techniques
• Ensuring compliance with licensing laws, health and safety, and other statutory regulations
• Working closely with Executive Chef and F&B Manager to maintain successful Food and Beverage operations

Skills: Culinary Skills, Communication, Relationship Building, Staff Development, Delegation, Performance Management, Conflict Resolution, Food Safety

• Lead culinary teams in chorus with the executive chef, driving consistent and successful service
• Integral in developing recipes and menu planning focusing on coastal Italian cuisine using seasonal and high-quality products
• Review staffing levels to meet service, operational, and financial objectives
• Hiring, training, scheduling, payroll, evaluation, and terminations of the culinary team
• Perform administrative tasks, taking inventory of food and equipment supplies, and doing purchase orders
• Set and monitor performance standards for the kitchen team
• Collaborate with executive management and ownership to create a successful and efficient operation
• Quality, presentation, and timely delivery of meals in line with the resort's policy and standards
• Manage the operations functions of the resort kitchens with the guidance
• Provide relevant reports to the executive chef
• Assist in the management of staff and identifying training requirements

Skills: Team Leadership, Recipe Development, Menu Planning, Staffing Management, Administrative Tasks, Performance Standards, Operational Collaboration, Quality Control

• Support the Executive Chef in the daily operation of the Kitchens and Stewarding departments, ensuring the highest level of Food and Beverage products are available for the preparation of menus to meet the market needs
• Assist the Executive Chef and Director of Food and Beverage in identifying market needs and trends in terms of food for both hotel guests and the local market.
• Continuously seek ways to assist management in the outlets to maximize revenues and profit.
• Ensure that only the freshest and highest quality products on the market are purchased for the outlets.
• Develop menus with the Executive Chef that meet the market needs and are unique to the market, and meet Jumeirah standards and guidelines.
• Ensure that in each outlet kitchen, creative and unique menu items (besides the traditional favorites) are produced and presented to guests.
• Provide Management development support to the Senior Kitchen Team and Senior Stewarding Team.
• Continuously search for new products on the market and frequently visit the local market with the Purchasing Manager and Chefs.
• Monitor food standards in all production areas and take corrective action when appropriate under the guidance of the Executive Chef.
• Support the Chefs and keep up to date with seasonally available meats, fish, and produce on the local market.

Skills: Kitchen Operations, Market Trend Analysis, Revenue Optimization, Product Quality Assurance, Menu Development, Creative Menu Planning, Management Development, Food Standards Monitoring

• Responsible for building up a communication bridge between Sous Chefs and the Executive Chef.
• Schedule, assign, train, discipline, and monitor the work of kitchen staff (cooks, Stewards, and purchasing), and participate in the preparation of food
• Train employees in new methods, techniques, and procedures in fine dining preparation.
• Coordinate kitchen activities with other unit supervisors and managers and plan the meal program.
• Maintain a portion of food and monitor cost control levels.
• Monitor proper labeling and storage of foods and supplies.
• Inspect equipment and facilities to ensure proper use, safety, maintenance, and sanitation.
• Conduct the internal production audit with the help of the Sous chef, and ensure all the production areas (including chillers, freezers, storage areas, and decanting rooms) are always maintained clean and tidy and submit the report to the Executive chef.
• Manage the consistent smooth running of food production areas as per roster assignment.
• Check the production plan as per Batch, which links directly to flight departure.
• Monitors all meals and menus, supervises food preparation to include methods, portion control, and garnishing, and ensures the attractive presentation of all foods.
• Maintain reports of incidents and accidents Whatever happens in the production sections is reported to the Executive Chef or higher management immediately, and relevant forms are filled up for recording purposes.

Skills: Communication, Staff Management, Training and Development, Kitchen Coordination, Cost Control, Food Safety and Storage, Equipment Maintenance, Production Auditing

• Previous culinary management experience in a high-volume, full-service Hotel Restaurant and Banquet Kitchen.
• ServSafe® Certified Food Protection Manager
• Experience managing payroll and schedules
• Must have proven culinary skills and must be able to lead, develop, and motivate staff.
• Ability to teach employees the importance of, and how to interact with internal/external guests and courteously solve internal requests
• Must be creative and up to speed on new concepts and food trends.
• Must have basic mathematical skills and be able to create and understand financial reports.
• Excellent written and verbal communication skills
• Ability to multi-task and work in a fast-paced environment
• Must be proficient with computers.
• Ability to focus attention on guest needs, remaining calm and courteous at all times
• Must be able to work a flexible schedule to include weekends and holidays.

Qualifications: BA in Hotel and Resort Management with 4 years of Experience

• Previous experience managing employees under a collective bargaining agreement.
• Previous experience working in a high-volume restaurant or previous experience in a luxury or fine-dining restaurant.
• Hold Food Handler Card.
• Complete knowledge of health and safety regulations.
• Knowledge of all products, menu items, and equipment used to perform these duties.
• Ability to execute guidelines for proper staffing to maximize efficiency and minimize labor costs.
• Strong overall knowledge of menu preparation and presentation.
• Excellent interpersonal skills to deal effectively with guests, management, employees, and other outside contacts.
• Excellent customer service skills with organizational skills, and be able to function under time constraints and deadlines with attention to detail.
• The ability to lead and mentor a team.
• The ability to work in a fast-paced, busy, and somewhat stressful environment
• Effective listening abilities and the ability to make strong judgment calls.
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Qualifications: BA in Nutrition and Dietetics with 3 years of Experience

• Experience working in a senior management position.
• Proven experience working in top luxury resorts
• Experience working in remote island locations
• Great leadership and teamwork skills with training and coaching skills.
• Fair and firm management abilities with high influencing skills.
• Strong knowledge of food and beverage with creative and innovative.
• Hands-on approach to all operational aspects with great attention to detail.
• Working knowledge of Hygiene and Safety Procedures
• Excellent communication and organizational skills.
• Must have excellent computer skills
• Enthusiasm and willingness to learn.
• Ability to work in a high-pressure and fast-paced environment.

Qualifications: BA in International Culinary Arts with 2 years of Experience

• Experience working in a related position with Food Handlers certification
• Possess a good work history and stability
• Experience in training subordinates in large-quantity food preparation and excellent knowledge of quality food operations
• Have the ability to taste all foods to ensure correct preparation
• Working knowledge of product cost and quality-conscious
• Strong knowledge of NYS sanitation regulations
• Skilled in designing and creating seasonal and event-specific menus that align with restaurant goals and customer preferences.
• Proficient in ordering, organizing, and maintaining inventory levels while minimizing waste.
• Strong ability to lead a diverse kitchen team, motivating and guiding them in food preparation, cooking, and maintaining cleanliness.
• Ability to manage kitchen costs, ensuring food expenses are controlled while maintaining high food quality standards.
• Ability to communicate effectively in both written and verbal
• Capable of managing multiple kitchen tasks simultaneously while maintaining high-quality food standards.

Qualifications: BA in Hospitality Management with 5 years of Experience

• Cooking experience including high-end volume luxury hotel
• Red Seal Certificate (Journeyman’s papers) or Recognized International Equivalent
• Must have experience and be proficient in both a la carte and production cooking
• Expertise in menu planning, cost control, and budgeting
• Ability to oversee inventory management and ensure proper stock levels
• Expertise in managing food production schedules and ensuring the timely delivery of meals
• Experience working with suppliers and managing vendor relationships
• Familiarity with food cost analysis and waste reduction strategies
• Excellent interpersonal and communication skills
• Experience working in a Unionized Culinary environment
• Must be an effective supervisor, trainer, administrator, and team player with strong leadership and organizational skills
• Must be innovative, detail-oriented, and quality-conscious
• Strong multitasking abilities in a fast-paced, high-pressure environment

Qualifications: BA in Culinary Arts with 8 years of Experience