Benchmarks company culture is central to our management philosophy. The companys stated purpose is "to provide an entrepreneurial environment where determined people dare to create, share, and build futures.

To be the "benchmark" by which all others are judged takes passion, courage, and dedication. We invite you to explore our extraordinary offering of unique opportunities, all with a common goal of providing an unforgettable journey.

Job Description Summary:

The Nautical Beachfront Resort is located in beautiful Lake Havasu City, Arizona. Our resort is on an island, on a lake in the middle of the desert! We enjoy almost 365 days of sunshine. Year round access to boating, fishing, and off-roading fun. All of our guest accommodations are waterfront with amazing views. Our Turtle Grille is the primary restaurant for the resort overlooking the lake. Other venues include the "boat-up" Beach Bar and our Wet Pool Bar.

We are searching for an Executive Chef with a passion for food and excellence in executive leadership. This individual will provide a role model work environment for all team members and department leaders. The ideal candidate will have firm organization skills to ensure operational success to include food ordering, proper food storage, and cost management and will manage labor staffing and scheduling.
Responsibilities will include directing the hiring, training, and supervision of all culinary and stewarding team members and will have a strict approach on sanitation with local health authorities and third-party company to comply with standards.

Job Description:

• Essential Functions:

  Creates menus which reflect seasonal availability based on the concept of the restaurant, competitive set market driven model..
  Evaluates changes in guest needs, the hotels guest mix, and industry and competitive trends.
  Make appropriate product/service and operational changes according to business evaluation.
  Ensure guest and team member satisfaction, maintain retention to ensure exceptional financial returns.
  Develops daily, seasonal, and special event menus designed to increase sales and enhance the guest experience.
  Knowledgeable in forecasting purchases according to level of business and maintain food cost to align with budget while adhering to Benchmark standards and protocols.
  Organizes/supervises, all aspects of the culinary operation to ensure safe, efficiencies and sanitary production.
  Develops purchase specifications for all food products and related items, ensuring order guides are set up accordingly.
  Monitors all activities of Stewarding department and personnel.
  Manages all kitchen activities to ensure minimum losses due to waste and breakage.
  Establishes and maintains adherence to all food inspection and receiving standards.
  Directs the hiring and training of all culinary personnel.
  Schedules, directs, and supervises the activities of all culinary Leadership position.
  Designs skills level training and development plans for all food production employees
  Ensures that all employees have all required equipment and supplies to ensure success.
  Establishes weekly cleaning inspection with department head and stewarding supervisor / Manager.
  Establish maintenance schedules which maintain the excellent condition of all kitchen equipment.
  Analyzes and communicate to all culinary personnel of any food quality complaints.
  Providing additional training as necessary
  Monitors maintenance of par stocks for all kitchen.
  Report equipment malfunctions or defects to engineering department or contracted service provider.
  Provides all food preparation employees with demonstrations/examples of quality food and recipe standards.
  Develops a food & beverage merchandising program for grab & go or any other food retail element in the hotel.
  Develop an amenity program that reflect the hotel and its environment. A creative solution with a wow factor.
  Prepares monthly departmental meeting to ensure clear communications to all employees.
  Review and manage daily payroll reports/records to ensure labor cost conforms to forecasted budgetary guidelines.
  Notifies HR department of any problems or unusual matters of significance.
  Create a team focused culture where all team members are empowered to assist any guests of the Hotel.
  Attends all appropriate hotel meetings and training sessions.
  Maintain clear communication with General Manager, Director of Food and beverage and Human Resources department.
  Maintains clean and excellent condition of equipment and work area.
  Executes emergency procedures in accordance with hotel standards.
  Complies with safety regulations and procedures.
  Complies with hotel standards, policies.
  Remains current on hotel information and changes
  Comply with Corporate Chef driven program to ensure centralization and consistency across the Portfolio.