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Executive Chef

at HCareers

Posted: 9/29/2020
Job Reference #: 9447_1532111

Job Description

Highgate Hotels

Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu. Highgate also has a key presence in Barcelona. Highgate's portfolio of global properties represents an aggregate asset value exceeding $10B and generates over $2B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry's most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.


Hotel Effie was thoughtfully designed and created by its owners to welcome all guests of Sandestin Golf and Beach Resort to a new hotel experience that exemplifies genuine southern hospitality and exceptional service wrapped in comfortable luxury that feels like coming home.

This special community offers something for everyone, from bayside activities, emerald green water, sugar-white sandy beaches, golf courses, plentiful sunshine and nights to remember during special events. Located adjacent to the Baytowne Conference Center and nestled in the heart of the world-famous Sandestin Golf and Beach Resort, Hotel Effie Sandestin is a thoughtfully designed 250-room hotel, featuring a full-service spa, 20,000 sq. ft. of meeting space and signature restaurant by acclaimed two-time James Beard Award-winning Chef, Hugh Acheson. The popular community of Sandestin Golf and Beach Resort readies itself to offer a new hospitality experience in 2020.

Employment Status



The Executive Chef is responsible for coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.


    - Work with other F&B managers and keep them informed of F&B issues as they arise.
    - Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
    - Coordinate and monitor all phases of Loss Prevention in kitchen areas.
    - Prepare and submit required reports in a timely manner.
    - Monitor quality of all food product and presentation.
    - Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
    - Oversee all aspects of the daily operation of the kitchen and food production areas.
    - Respond to guest complaints in a timely manner.
    - Ensure compliance with SOP's in all outlets.
    - Ensure compliance with requisition procedures.
    - Conduct staff performance reviews in accordance with Highgate Hotel standards.
    - Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
    - Know and enforce all local health department sanitation laws.
    - Work with the Director of F&B to create and implement menus.
    - Design and implement employee cafeteria rotating menu and oversee cafeteria operations.
    - Coordinate, supervise and direct the Stewarding Department.
    - Compute daily food cost.
    - Develop proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
    - Understand daily forecasts and customer counts.
    - Coordinate all par stock levels.
    - Assess food portion size, visual appeal, taste and temperature of items served.
    - Direct and train all chefs to ensure adequate operation in all outlets.
    - Create menus for prospective clients.
    - Review and approve weekly payroll.
    - Check food purchases for proper ordering, quality and price structure.
    - Oversee daily activities such as preparation for all food items, receiving daily inventories, log-on report and food cost report.
    - Communicate to Engineering any physical maintenance problems.
    - Assist catering sales on all special menus and price structures.
    - Participate in required M.O.D. program as schedu led.

Application Instructions

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