Spectacularly sited on a clifftop promontory where the rainforest meets the sea on Dominica, the “Nature Island” of the Caribbean, Secret Bay is among the leading boutique resorts in the world and an acclaimed Relais & Châteaux property. The secluded six-star, all-villa resort consists of elegantly appointed, residential-style villas, each with a private plunge pool and dedicated villa host, on-call concierge, chefs and guides, access to a secret beach and transformative experiences curated specifically for each guest.

Conceptualised by celebrated architect Fruto Vivas, Secret Bay’s award-winning villas are world-renowned for their artful fusion of high design and local craftsmanship, forming open-air luxury residences amid nature’s lush embrace. As a Green Globe certified resort composed entirely of sustainably-sourced materials, Secret Bay exists in a beautiful equilibrium of responsibility to its environment and commitment to guest comfort.

Summary:

The Executive Chef is responsible for overseeing all aspects of Food and Beverage including the central kitchen, in- room dinning, restaurant and bar in accordance with Company mission including maximization of financial performance, guest satisfaction, and employee development/satisfaction within established quality standards.

Working with:   All Heads of Department (HODs)

Primary Responsibilities

As Executive Chef, in addition to complying with the financial and non-financial objectives as contemplated and agreed to under the hotel’s performance management system, you carry the following responsibilities:

1. Ensure 5* high quality industry standard service from the Food & Beverage department, ensuring that all departments and staff positively impact the guest experience and that the food & beverage products and services delivered from the Kitchen and Bar are in compliance with what is promised through the hotel’s marketing efforts.
2. Ensure maximum revenue and profit for company by (a) maximizing the financial contribution from food & beverage; (b) implementing revenue generating initiatives, (c) exercising strict control over the monthly operating costs and budget and (d) implementing cost saving initiatives particularly in the areas of purchasing, wastage/spoilage, portion control, energy consumption, water utilization as well as all efforts to prevent theft/loss.
3. Ensure the departments Health & Safety Guidelines are published, reinforced and implemented to guarantee the safety of guests and staff; also ensure that all health and safety regulations are properly implemented and adhered to; best environmental practices must be reinforced wherever possible.
4. Professional and proactive management of the company’s staff to achieve the above goals and responsibilities ensuring their productivity, commitment and loyalty through a well managed human resource program consisting of well defined responsibilities, effective work scheduling, competitive compensation, adequate training and development and a well-run recognition/reward program.  A positive and happy organization climate must be maintained at all times.
5. Ensure that the Shareholder’s investment in the physical assets of the company (kitchen, restaurant and bar equipment, inventory) is protected and enhanced through a professionally managed preventative maintenance and inventory/cost control program.
6. Proactive and professional management of the associates who work with Secret Bay to provide goods and services that enhance the guest experience ensuring an effective and mutually beneficial relationship
7. Professional and proactive implementation of job descriptions, standard operating procedures and checklists to support the above to ensure consistent quality and efficiency.
8. Ensure guest services are provided discretely with absolute care and respect regarding guest privacy
9. Implementation of strict confidentiality policy at all levels of the company.

Your Specific Responsibilities are as follows:

Ensure an exceptional guest experience and a profitable business operation through quality delivery of your core functions and effective management of your staff.  Your core functions are:

1. Create and communicate standard recipes for all cooks to use and maintain documented recipes for all food and beverage offerings
2. Provide guidance to staff on service and portion control, ensuring that all food is safe and served at an appropriate temperature
3. Act as a leader and exemplar to all kitchen staff in terms of preparing, presenting and serving all varieties of meals; be ‘hands-on’ in being involved in food production.
4. Be able to demonstrate and train staff on all high-level Chef and meal production skills
5. Use a high level of cooking skills in the production of food dishes using modern food technology and methods
6. Create and continuously update menus and offerings for all food and beverage products using seasonal products and incorporating new trends
7. Ensure a high level of personalization and professionalism in the preparation and presentation of the hotel’s food and beverage product and services always meeting guest requests and exceeding their expectations
8. Provide meals that take into account the diversity of nationalities and special dietary requirements such as vegetarian and gluten free meals. Ensure the correct labeling of certain foods such as those containing nuts.
9. Ensure adequate inventory control of food, beverage and all related items by monitoring daily guest orders and menus and initiate requisitions of foodstuffs based on such orders and menu, ensuring an adequate supply of foodstuffs at all times.
10. Consistently maintain awareness of budgets when planning menus, providing costings of menus and using regional specialties and best vendors.
11. Ensure cost control policies and procedures are properly followed in accordance with hotel standards including ensuring minimum wastage and spoilage and implement procedures to control and record wastage.
12. Ensure all reports are submitted within deadlines given, including work schedules, costings, implementations, training plans and monthly reports as well as any other documentation required by Senior Management.
13. Is professionally active and self-involved in every aspect of Food & Beverage operation.  Supervises, directs, guides and coaches the entire Restaurant, Bar and Kitchen staff.  Drive the “personalized” indulge experience of Secret Bay.
14. Carries out constant spot checks in all refrigerators and freezers in the Kitchen outlets, butchery, vegetable and dry goods store for cleanliness, tidiness, proper storage and freshness of the food products to prevent spoilage and contamination of food items.
15. To perform private in-villa Chef cooking based on guest request.
16. Ensuring that all purchases are at the most competitive prices and available concessions are utilized.
17. Keep updated with local, Caribbean and International cuisine and implement creative ways to integrate with fresh, local and seasonal products.
18. Ensure all products and services delivered from the Food & Beverage department are properly costed, priced and charged to the respective guests to ensure a profitable operation.
19. Remain up to date with Hazard Analysis and Critical Control Point (HACCP) system and guidelines.  Ensure that hygiene and sanitation are observed in the Food & Beverage areas including regular and thorough cleaning, tools and equipment are handled, maintained and used properly, and that courtesy and grooming guidelines are followed.
20. Understand and ensure compliance to all local laws and regulations, including licensing laws, health and safety and other statutory regulations.
21. Develop short, medium and long term goals for the Food & Beverage department, inclusive of budgets and financial forecasts as required.
22. Monitor the performance of the Food & Beverage department through the analysis of financial records, guest feedback statistics and other information and ensure proactive correction action where necessary.
23. Review and innovate on a continuous basis the hotel’s food & beverage products and services to ensure they are competitive and meet/exceed guest expectations.
24. Employ communication standards which ensure clear communication across the departments and hotel.
25. Meeting and greeting guests on a regular basis.
26. Proactively resolving guest’s complaints and issues and applying full service recovery efforts, inclusive of appropriate compensation, in order to ensure that guests leave the hotel fully satisfied and wanting to return.
27. Ensure no negative guest feedback regarding food & beverage and timely response to any guest concerns.
28. Participate in special events for guests, staff, associates or media/press events or any other type of event required by the hotel.
29. Evaluate and implement the use of technology within the department.
30. Maintain all company policies and procedures as it relates to sustainability management initiatives for the Food & Beverage department.
31. Attend weekly management meetings to discuss operational, financial and day to day management issues and to build a strong management infrastructure.
32. Ensure that all communication dealing with discipline of workers must be referred to the human resource department (if not applicable then to the external HR consultant) for action and for approval; serious matters must be discussed with the General Manager before final action is taken.
33. Ensure a public image of the hotel in keeping with its brand and ensure positive on-line reviews.
34. Other duties that may be assigned to you from time to time by the General Manager, Executive Chairman or Board.

All functions must be performed according to standard operating procedures and checklists to ensure the highest standards of quality are maintained.

Your management of your team and staff must achieve:

1. An efficient and effective work environment with full accountability for performance through clearly communicated duties and goals, compliance with policies, procedures and performance evaluations
2. A healthy and productive organization climate based on a friendly, professional and courteous environment, open and respectful communication, respect of confidentiality in all areas and avoidance of gossip and negative behavior
3. A high performing and fully committed team through adequate remuneration, recognition, reward, management of goals and objectives and on-going training, and discipline where necessary
4. Ensuring a proper disciplinary framework in conjunction with the Human Resources department (if not applicable then to the external HR consultant) and implemented by all managers and supervisors to ensure that any and all incidents of employee performance that warrant disciplinary action are properly and professionally managed and documented.
5. Termination of staff at the HOD or Supervisor level needs to be done in consultation with the Executive Chairman.

• Degree level in Culinary Arts or Food & Beverage Management
• Knowledge and experience of fine dining and food preparation
• Previous, significant experience as an Executive Chef in a similar environment
• Proven track record of hospitality and function work
• Experience as an Executive Chef responsible for a number of high profile events
• A desire, drive and ambition to make a name for themselves within the organization

Skill and Specifications:

• Ability to work both at speed and in high volume situations, as well as maintain quality
• Demonstrate inspirational leadership skills in the kitchen
• Able to work quickly drive a shift in concentrated, fast-paced environment
• Scrupulous in upholding food hygiene and health and safety practices
• Additional skills – physical abilities intrinsic to the role:

• Excellent eye-to-hand coordination and knife skills
• Ability to stand for long periods of time and to lift heavy items
• To work long and flexible hours on weekends, holidays et
• When necessary, be able to withstand very cold environments for freezer and cooler inventory and hot environments while cooking
• Be able to react quickly to kitchen emergencies
• Food Hygiene Certification

Boutique Eco Luxury Resort seeks Chef with a passion for excellence responsible for overall culinary experience of our guests.  The Chef most importantly is responsible for overseeing all aspects of Food and Beverage including the central kitchen, in-room dinning, restaurant and bar in accordance with Company mission including maximization of financial performance, guest satisfaction, and employee development/satisfaction within established quality standards.   The Chef must ensure that all food and beverage products are of the highest quality and that each guest enjoys an exceptional and highly personalized dining experience. The Chef will also be responsible for creating menus, controlling the costs in the department and maintaining the hygiene and safety standards in the kitchen.

Relevant Culinary qualifications are essential including a bachelors or associates degree in Culinary Arts.  Previous experience with a 5-Star or similar establishment and experience in both international and local cuisine using fresh, local and seasonal ingredients is essential.

Skills and Competencies required include: strong supervisory management skills; food & beverage costing, menu planning and inventory control; exceptional guest relations; high level of artistic and creative skills; operational excellence and entrepreneurial management competencies.  Additional languages would be an asset. 

Job demands long hours and being on call 24x7. Living in or around the Portsmouth area is required. Benefits are negotiable dependent on experience. 

• Pay Range: USD 4500 - 5000 (net)
• Bonus based on achievement of financial and performance targets.
• Housing off property + utilities
• 100% Medical Insurance coverage
• Vacation – 3 weeks per year + max 6 paid travel days
• 1 return airfare per annum

Our Expectation regarding Confidentiality:

You are expected to hold all information acquired as a result of your position at the hotel in strict confidence and a breach of this condition may result in irreparable damage to the hotel.  This confidentiality requirement applies during and after employment with the hotel.  This applies to any and all information regarding the hotel, its guests, its employees and officers, its partners and other stakeholders, compensation, financial, business, marketing, strategies, budgets, plans, product, service, concept, designs, menus, recipes, brand, architecture and any such information.