At Mangia's, we are on a mission to create authentic Italian hospitality. Our experiences and services are designed to be remembered in our guests' daily lives.
To achieve our ambitions, we capitalize on our unique combination of tradition and diverse talent.
Locations, cultures, and experiences are our key competitive advantage.
We invest in people by creating an environment where each person can push boundaries, take risks, and challenge norms.
Nature and outdoor activities allow us to explore and create special experiences, opportunities, and locations that transform into new exciting adventures.
Acting like owners, we take charge, lead by example, and have immense pride in our work.
Celebrating communities ensures that every member is looked after and nurtured in a compassionate, respectful, and collaborative manner.
Join Our Team as Executive Chef
Are you ready to lead and elevate the hospitality experience to new heights? We are looking for an exceptional Executive Chef to join our team in Sardinia.
Job Summary
Accountable for overall success of daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading staff and managing all food-related functions.
Works to continually improve guest and employee satisfaction while maximizing financial performance in all areas of responsibility.
Supervises all kitchen areas to ensure consistent, high-quality product is produced.
Responsible for guiding and developing staff, including direct reports.
Must ensure sanitation and food standards are achieved.
Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge, and employee cafeteria) and all support areas (e.g., dish room and purchasing).
Leading Kitchen Operations for Property:
* Leads kitchen management team.
* Provides direction for all day-to-day operations.
* Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
* Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
* Serves as a role model to demonstrate appropriate behaviors.
* Ensures property policies are administered fairly and consistently.
* Reviews staffing levels to ensure that guest service, operational needs, and financial objectives are met.
* Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
* Solicits employee feedback, utilizes an "open door" policy, and reviews employee satisfaction results to identify and address employee problems or concerns.
* Supervises and coordinates activities of cooks and workers engaged in food preparation.
* Demonstrates new cooking techniques and equipment to staff.
Ensuring Culinary Standards and Responsibilities are Met:
* Provides direction for menu development.
* Monitors the quality of raw and cooked food products to ensure that standards are met.
* Determines how food should be presented and creates decorative food displays.
* Recognizes superior quality products, presentations, and flavor.
* Ensures compliance with food handling and sanitation standards.
* Follows proper handling and right temperature of all food products.
* Ensures employees maintain required food handling and sanitation certifications.
* Maintains purchasing, receiving, and food storage standards.