Executive Chef

Description Who We AreOur Mission is to inspire authentic and meaningful connections.Selina was born out of a desire to celebrate the nomadic lifestyle: to experience our planets most beautiful places; build a community; engage with locals and travelers; and enjoy new adventures.What We Offer YouGreat training & development programsGenerous employee discountsCommunity volunteer opportunities with Selina Gives BackFlexible schedulesOpportunities for growth and advancementPositive and respectful work environment where diversity is not only valued, but one of Selinas top prioritiesCompetitive pay90-day retention incentive potential after exemplary performance reviewFriends & Family eligible discounts across all Selina destinations world-wideCultural Events & Wellness ActivitiesYour ResponsibilitiesOversee ground level, 3-meal, specialty vegan concept as well as casual rooftop dining (plant & meat based)To assist the Food and Beverage Director in budgeting i.e. food cost/payroll/etc.Control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action.Understanding of market potential for food outlets relating to the market competitors and the availability of the productIn conjunction with the US Food and Beverage Director, plan and implement menu design, creating suitable dishes following standard recipes as supported by global culinary teamTo maintain control of the standards for purchasing and receiving itemsTest and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.Control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under productionCreate recipes and production methods to be articulated to culinary team during initial opening, and moving forwardTo compile catering and events menus when requiredConstantly inspect all food service sections during service to ensure that the correct standards are maintainedResponsible for control of equipment and scheduling maintenanceTo maintain an up-to-date knowledge of local and international market trends in order to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outletsMaintain an up-to-date knowledge of competitors food production/offeringAssist in the promotion of in food & beverage activities, events and special programmingTo plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtimeEnsure guest satisfaction with the smooth and effective running of the day-to-day operationTo interview/recruit suitable staff for the operation, in conjunction with personnel the F&B Director and property GMTo oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried outTo establish effective and efficient office procedures in handling daily menus/purchase requirements/general correspondence/filing and recordsConduct/attend all required department meetingsWith strong knowledge of food cost and inventoriesCandidate must have good knowledge of computers (i.e Excel & Word)Clear, concise written and verbal communication skillsCandidate must be comfortable to speak to guests and conduct meetings as neededMust have a good understanding of cost controlCandidate must be a leader and a mentorApply Now If YouHave 5+ years experience as Executive Chef or Executive Sous Chef either in Hotel F&B or Restaurant environmentSpecialized experience in vegan cuisine idealHave a passion for great food, beverage, guest services, and the desire for growth with a global hospitality brandAre looking for a new F&B experience one driven towards co-working, co-living, locally-driven food & beverage experiences and up-beat events & programmingAre in compliance with all local food & beverage regulations and have appropriate food handler and alcohol service certifications