Executive Chef

Ocean House Collection

Executive Chef - Weekapaug Inn

A Collection Unlike Any Other.

The Ocean House Collections includes 3 luxury properties.
The Ocean House features 49 luxury guest rooms, 18 Signature Suites.
The Cottage Collection includes 10 privately owned vacation homes.
The Ocean & Harvest Spa is a 12,000 square foot Forbes Travel Guide 5 Star rated full-service health wellness spa.
Over 10,000 square feet of indoor and outdoor meeting space.
Up to 8 unique dining options during summer season including Coast, a Forbes Travel Guide 5 Star rated fine dining experience.

The Weekapaug Inn offers quintessentially New England accommodations that effortlessly combine casual comfort and luxurious furnishings.
The Inn features 24 unique guest rooms, 3 Fenway, 2 Carriage House and 4 two-bedrooms signature suites.
Farm-to-table dining utilizes the finest and freshest locally sourced ingredients, and inspired amenities and resort activities are designed to create extraordinary guest experiences.

The Watch Hill Inn established in 1845, Watch Hill Inn carries with it a unique history marked by fame, natural disasters and, among all, resilience.
Chic, minimalist decor intertwines with cutting edge technology like complimentary Apple TV, Netflix and an in-room iPad program that allows guests to order food and services to their door with the touch of a button.
The Inn features 21 suite style accommodations with unrestricted access to dining, amenities, and resort activities at both Ocean House and Weekapaug Inn.

Scope of Position

The Executive Chef at the Weekapaug Inn, is responsible for all aspects of managing the kitchen and kitchen staff, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards.
Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.

The ideal candidate will be experienced in handling a wide range of administrative and kitchen related tasks and will be able to work independently with little or no supervision.
This person must be exceedingly well organized, flexible and enjoy the administrative challenges of supporting a luxury food and beverage operation at a five-star level.

Schedule Requirements

The operation is 24 hours a day 7 days a week, inclusive of all holidays.
While the company will make every attempt to create a work and life balance, all exempt team members may be required to work extended shifts and additional days based on business demands.
Working more than eight hours per day and more than five consecutive days as needed is an essential job function for all exempt roles.
Travel may be required and may include some overnight stays.
All exempt team members should be responsible in scheduling their time off.

Key Relationships

Internal:
Reports directly to the General Manager/Innkeeper and collaborates closely with Kitchen Staff, Stewarding Staff, F&B Staff, Engineering, Sales, Accounting, and Housekeeping teams.
Provides updates to the Executive Chef, Ocean House Collection, as requested.

External:
Has regular contact with the company's suppliers and vendors, social and group clients, prospective clients, guests and members, and owners of the Weekapaug Inn.
Maintains appropriate relationships with these and other constituencies in order to enhance the image of the Company and the attainment of its objectives.

Key Responsibilities

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Leadership Responsibilities

• Member of Executive Committee of the resort participating in decisions effecting the overall positioning, planning, and operations of the property
• Maintain a climate that attracts, retains, and motivates top quality staff
• Recruit, train, appraise, supervise, support, develop, promote and guide qualified staff.
  
• Providing direction and resources, removing barriers and helping develop people's skills, articulating expectations and clarifying roles and relationships.
  
• Encouraging people to question organizational assumptions and ask strategic questions, ensuring quality decision-making
• Anticipating conflicts and facilitating resolution
• Engaging people in process as well as tasks; encouraging people use their power, practice their authority, and accept their responsibility; modeling behavior; and coaching people to success

Administrative Responsibilities:

• Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures
• Establish the day's priorities and assign production and prep task to staff to execute
• Review banquet function sheets and make note of any changes; post function sheets for the next 7 days.
  
• Coordinate and actualize any banquet functions for Weekapaug Inn through Ocean House Commissary Kitchen.
  
• Meet with Sous-Chefs to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance
• Communicate additions or changes to the assignments as they arise throughout the shift
• Identify situations which compromise the department's standards and delegate these tasks
• Take physical inventory of specified food items for daily inventory
• Review the market list
• Requisition the days supplies and ensure that they are received and stored correctly
• Communicate needs with commissary teams
• Ensure quality of products received
• Oversee stewards to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up
• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted
• Ensure that all staff prepares menu items following recipes and yield guides, according to department standards
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective staff
• Work online during service and assist wherever needed
• Be aware of any shortages and make arrangements before the item runs out
• Ensure that F&B service staff are informed of 86'd items and amount of available menu specials throughout the meal period
• Conduct frequent walk troughs of each kitchen area and direct respective staff to correct any deficiencies
• Ensure that quality and details are being maintained
• Inspect the cleanliness of the line, floor, all kitchen(s) stations and direct staff to rectify any deficiencies
• Ensure that staff maintain and strictly abide by state sanitation/health regul.