На курорт Zaonezhie Retreat требуется Executive Chef.
Zaonezhie Retreat – a retreat for body, mind, and soul, designed to letting guest get away from it all to relax, recharge and re-energize. Surrounded by unspoiled landscapes, this retreat crafts luxurious and intimate experiences by providing a sphere ideal for reflection and impactful connections.
The Zaonezhie Retreat, with its 15 rooms, spa and restaurant, located in Karelia, will open its doors this Summer 2023.
Overview:
- Company is seeking a talented and experienced Head Chef to join the pre-opening team of Zaonezhie Retreat, a new getaway destination designed to help guests relax and rejuvenate their mind, body, and soul
- As the Executive Chef at Zaonezhie Retreat, you will be responsible for creating a menu that aligns with the retreat's vision of providing a relaxing and rejuvenating getaway for guests
- You will work closely with the culinary team to develop and execute dishes that are both nourishing and delicious, using fresh and seasonal ingredients sourced from local farms and markets
- In addition to creating the menu, you will be responsible for managing the kitchen budget, hiring and training kitchen staff, and ensuring that all food is prepared safely and to the highest standards of quality
- You will also have the opportunity to plan and execute special events, such as weddings and business meetings, that take place at the retreat
- Company is looking for a talented and experienced Head Chef who is passionate about culinary arts and has a strong desire to succeed
- If you have a strong leadership style, excellent communication and interpersonal skills, and the ability to work well under pressure, company encourages you to apply for this exciting opportunity
Key Responsibilities:
- Develop a menu that reflects the retreat's vision and meets the needs of guests
- Order supplies and ingredients needed to prepare menu items
- Hire and train a team of chefs, cooks, and other kitchen staff
- Manage the kitchen budget, including tracking expenses and controlling costs
- Coordinate with other departments, such as front desk and housekeeping, to ensure that guests' needs are being met
- Ensure that all food is prepared safely and to the highest standards of quality, in accordance with local food safety regulations
- Plan and execute special events, such as weddings and business meetings, that take place at the retreat
- Maintain inventory and equipment, ensuring that everything is well-maintained and in good working order
- Developing relationships with local farmers and suppliers to source high-quality ingredients
- Working with the hotel or retreat's management team to set food and beverage budgets and goals, and to develop and implement marketing strategies to promote the restaurant or catering services
- Collaborating with the culinary team to create new dishes and menus that reflect the hotel or retreat's culinary vision and that are tailored to the needs of its guests
- Providing leadership and guidance to the culinary team, including setting goals and expectations, providing feedback and coaching, and setting an example through professional behavior and work ethic
- Ensuring that the kitchen is well-organized and operates efficiently, including keeping track of inventory and scheduling staff as needed
- Overseeing food and beverage service for events, including weddings, parties, and business meetings
- Assisting with the development and implementation of food safety policies and procedures to ensure that all food is prepared safely and in accordance with local regulations
- Participating in professional development opportunities to stay up-to-date with industry trends and best practices
- Maintaining a clean and organized kitchen, including adhering to all food safety and hygiene standards
- Managing relationships with vendors and suppliers, including negotiating contracts and purchasing agreements
- Participating in menu planning and pricing decisions, taking into account cost and profit margins
- Assisting with financial planning and budgeting for the kitchen, including forecasting sales and costs, and monitoring and controlling expenses
Qualifications:
- 4+ years of experience as a head chef or executive chef in a hotel or restaurant setting
- Strong leadership and management skills
- Excellent communication and interpersonal skills
- Ability to work well under pressure and handle multiple tasks
- Strong attention to detail and organizational skills
- Proficiency in computer applications such as Microsoft Office
- Culinary or similar degree preferred
What company offers:
- A competitive salary and benefits package as well as the opportunity to source your own suppliers, build the restaurant concept and design the menu
- If you are passionate about culinary arts and have a strong desire to succeed, company encourages you to apply for this exciting opportunity