5-star Resort Executive Chef

The opening 5-Star Resort “L’Affetto sul Lago di Garda” belonging to the international group “Hirmer Hospitality” is located in Salò on a verdant hillside overlooking the amazing Lake Garda. This prestigious Hotel houses 99 guest rooms and suites and is provided with 2 Restaurants, 1 Pizzeria, 2 Bars, a Meeting room and an innovative Wellness Center & SPA of 2,000 square meters with 1 indoor and 2 outdoor swimming pools.

In charge of planning, managing and supervising all activities in the kitchens of the 2 Restaurants and of the Pizzeria (production, á la carte, stewarding, staffs, etc.), to ensure smooth workflow and profit optimization, and to maintain service, quality and hygiene high standards to ensure the highest possible Guests´ and Staff satisfaction.

Job title of direct supervisor: General Manager of the Resort.

The Executive Chef will receive additional technical direction from the Regional Director and the Director Operations.

30 reports in the Kitchens of the 2 Restaurants and Pizzeria (5 direct reports: Sous Chef, Breakfast Chef, Head steward, Senior Pizzaiolo, Chef de Patisserie).

The Executive Chef provides additional technical direction to the Merchandise management.

Activities to be performed independently by the Executive Chef:

- Constant monitoring and analysis of the quality of products and service as well as Guests´ satisfaction, merchandise sales, operating costs, hygiene regulations, workplace cleanliness, productivity and creativity
- Implementation and constant check of Kitchen department and Corporate objectives and standards
- Efficient Food Cost and control of all the goods and implementation of efficient purchasing processes and control of the listed suppliers
- Continuous updating of the food offer and creation of target group-oriented offers
- Control of service operations to guarantee high Guests´ satisfaction and quality standards
- Implementation and monitoring of all Health&Safety and HACCP guidelines
- Direct participation in the creation of F&B marketing concepts and their efficient implementation in the departments
- Synergical and efficient interaction with all departments and constant communication
- Ensuring smooth employee supply in accordance with local regulations, including an appealing, healthy and nutritious canteen
- Management and responsibility for all subordinate employees and interns
- Synergical interaction with HR Department regarding recruitment and selection, induction, training, performance evaluation, development and promotion of all Kitchens´ employees, counseling and if necessary proposing dismissal to ensure appropriate staff and productivity
- Consulting with the General Manager, Outlet Managers and the College of Department Managers as determined appropriate in the performance of every duty
- Overseeing vacation scheduling and plus-minus hours in Kitchens´ teams, as well as ensuring consistent reduction
- Creation and realization of the training plans for the employees of the Kitchens´ teams, implementation of relevant trainings
- Conducting regular communication meetings, specifically with each outlet's service department and managing the intra-departmental meetings
- In collaboration with the General Manager, the EXECUTIVE CHEF is responsible for creating and updating job descriptions for all employees in Kitchens´ teams
- Responsible for maximizing revenue and profits in Kitchens´ Department
- Responsible for the seamless execution of a structured and planned onboarding period for new employees on the job
- Responsible for providing on file annual instruction to staff on occupational safety and fire safety and the hotel's fire safety and evacuation regulations.
- Observation of the competition in terms of market trends
- Conducting the service meetings, providing constant feedbacks and one-to-one development conversations
- Independent implementation of duty and vacation schedules
- Participation in the preparation of the F&B budget and forecast
- Entertainment of regular and VIP guests
- Assuming assignments and special tasks related to his/her scope of work when so directed
- The EXECUTIVE CHEF must behave loyally towards the Resort and maintain confidentiality about internal company matters and Guests
- The EXECUTIVE CHEF shall be thoroughly informed of and act in compliance with the procedures to be followed in extraordinary situations, such as fire, accident, death, injuries, assault, theft, illness, bomb threat, storm warning etc.
- Completed, in-depth training in a high-level Hotel
- Several years of management experience; experience in the same/similar position in the upscale Leisure Hotellerie, preferably international
- High level of coordination, team building, mentoring and communication skills
- Independent and quality-oriented way of working
- Problem solving, planning and entrepreneurial thinking
- Confident appearance and good manners, well-groomed appearance
- Fluent in spoken and written Italian a