Executive Chef

Fay Hospitality Catskills LLC•Callicoon, NY

12d•$85,000 - $95,000

About The Position

The Executive Chef at Villa Roma Resort is the culinary leader responsible for creating exceptional dining experiences across multiple venues. This position focuses on culinary excellence, menu innovation, kitchen operations, and team leadership while maintaining the highest standards of quality and guest satisfaction. The Executive Chef partners with the Food & Beverage Director to ensure culinary operations align with resort objectives.

Requirements

Culinary degree or equivalent professional training
Minimum 8-10 years of progressive culinary experience
Minimum 4-5 years of leadership experience in high-volume operations
Current ServSafe Manager certification required
Demonstrated excellence in classical and contemporary cuisine
Proven ability to lead and develop culinary teams
Strong organizational and time management skills
Excellent communication and interpersonal abilities
Extended periods of standing and walking throughout kitchen operations
Ability to lift and carry up to 50 pounds regularly
Tolerance for varied kitchen temperatures (hot cooking areas, cold storage)
Manual dexterity for precise food preparation and knife work
Ability to taste and smell for quality assessment
Stamina for extended work hours during peak service periods
Clear speaking voice for effective team communication

Nice To Haves

Certified Executive Chef (CEC) or Certified Working Chef (CWC) designation
Experience in resort or hotel food service operations
Advanced culinary certifications or continued education
Wine and beverage knowledge
Experience with multiple restaurant concepts and banquet operations
International or regional cuisine expertise
Competition experience or culinary awards

Responsibilities

Lead culinary operations across multiple dining venues including restaurants, banquets, and special events
Create and implement innovative seasonal menus that reflect current culinary trends and guest preferences
Develop standardized recipes ensuring consistent quality, presentation, and portion control
Design specialty menus for holidays, themed events, and resort programming
Oversee food presentation and plating standards to create memorable guest experiences
Execute menu engineering strategies in collaboration with the F&B Director
Stay current with culinary trends, techniques, and industry innovations
Ensure all dishes meet established quality standards before service
Oversee daily kitchen operations ensuring smooth service across all dining venues
Establish and implement standard operating procedures for all kitchen functions
Monitor and maintain portion control to ensure consistency and quality
Implement waste reduction programs and efficient production practices
Coordinate with other departments for seamless service delivery
Maintain equipment and ensure proper maintenance schedules are followed
Execute prep schedules and production plans for efficient kitchen flow
Monitor inventory levels and communicate needs to F&B Director
Recruit and train culinary team members with input from F&B Director
Supervise and mentor sous chefs, line cooks, and kitchen staff
Conduct performance evaluations and provide constructive feedback
Create staff schedules that ensure adequate coverage and skill distribution
Lead daily pre-shift meetings and team briefings
Develop and implement training programs for skill development and cross-training
Foster a positive, collaborative work environment that encourages creativity
Address employee relations issues in coordination with HR and F&B Director
Ensure strict compliance with all health department regulations and safety standards
Maintain HACCP standards throughout all kitchen operations
Implement and monitor comprehensive food safety programs
Conduct regular quality assessments of food preparation and presentation
Monitor product specifications and receiving standards
Address guest feedback and concerns promptly and professionally
Maintain the highest standards of cleanliness and sanitation
Ensure proper food handling, storage, and rotation procedures
Provide input on menu pricing and cost considerations to F&B Director
Participate in vendor tastings and product evaluations
Collaborate on special events and group menu planning
Monitor food trends and competitive offerings in the market
Support kitchen cost management through efficient production practices