Executive Chef

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About the Role St. Regis is seeking an Executive Chef to oversee the daily kitchen operations. This full-time role involves leading culinary staff, managing all food-related functions, and ensuring high-quality product consistency across various food preparation areas. The Executive Chef will be responsible for improving guest and employee satisfaction while maximizing financial performance. Key Responsibilities Lead the kitchen management team and provide direction for all day-to-day operations. Supervise all kitchen areas, including banquets, room service, restaurants, bar/lounge, and employee cafeteria, as well as support areas like the dish room and purchasing. Guide and develop staff, including direct reports, by setting performance standards and monitoring progress. Utilize interpersonal and communication skills to lead, influence, and encourage team members, fostering mutual trust and cooperation. Ensure property policies are administered fairly and consistently, reviewing staffing levels to meet service, operational, and financial objectives. Oversee menu development and monitor the quality of raw and cooked food products to ensure standards are met. Ensure compliance with food handling and sanitation standards, including proper temperatures and required certifications for employees. Prepare and cook various types of food, both for regular service and special functions. Manage day-to-day operations, ensuring quality, standards, and customer expectations are consistently met. Interact with guests to gather feedback on product quality and service levels, and effectively handle guest problems and complaints. Train kitchen associates on cooking fundamentals and plate presentations, and administer performance appraisals for direct report managers. Operational Management Develop and implement guidelines and control procedures for purchasing and receiving. Establish and monitor performance, budget, and team goals. Communicate and ensure understanding of safety procedures and codes, monitoring related processes. Manage department controllable expenses, including food cost, supplies, uniforms, and equipment. Participate in the budgeting process for areas of responsibility. Maintain purchasing, receiving, and food storage standards. Leadership and Development Serve as a role model, demonstrating appropriate behaviors and encouraging a positive work environment. Solicit employee feedback, utilize an "open door" policy, and review employee satisfaction results to address concerns. Identify developmental needs of staff and provide coaching, mentoring, or other support to enhance their knowledge and skills. Empower employees to provide excellent customer service by establishing clear expectations and providing ongoing training. Manage employee progressive discipline procedures in accordance with Standard and Local Operating Procedures (SOPs and LSOPs). Qualifications and Experience Proven culinary talent with the ability to personally perform tasks while leading a team. Experience in supervising all kitchen areas to produce consistent, high-quality products. Demonstrated ability to improve guest and employee satisfaction. Strong understanding of employee positions to perform duties or determine appropriate replacements. Knowledge and implementation of brand safety standards. Ability to determine food presentation and create decorative food displays. Experience in managing department controllable expenses and participating in budgeting. A minimum of 5-10 years of relevant experience is required for this role. Work Environment This is a full-time position where the Executive Chef will lead a dynamic kitchen team, ensuring operational excellence and high standards of service in a fast-paced hospitality environment.