Begin Your Rosewood Journey
We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new. If you share the same sentiment, then this opportunity is for you. Rosewood Rome currently seeks a Culinary Director for the most exciting preopening project in the eternal city of Rome.
Candidate profile - Education and Experience
1. 2-year degree from an accredited university in Hotel, Culinary or Restaurant Management.
2. Or High school diploma or GED; 3 years’ experience as Executive Chef in upper luxury hotels or related professional area.
3. International and regional, ideally pre-opening experience preferred.
4. Fluent English and Italian.
Job Summary
Ensures efficient running of the kitchen, contributing to the overall success of all F&B outlets and banquets, in accordance with the hotel’s standards and financial goals. Responsible for all kitchen operations to ensure culinary excellence in preparation and presentation of food products. Sources for Marketing and Public Relations opportunities to increase awareness and ultimately business.
Constantly evaluates local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.
Core Activities
1. Ensures that culinary activities are aligned with the respective hotel goals, strategy and corporate values and vision.
2. Prepares and updates of individual Departmental Operations Manuals, and policies.
3. Conducts regular communications meetings and ensures that departmental briefings and daily briefs and weekly meetings are effective and conducted as necessary.
4. Ensures that all guests contact culinary associates deliver the brand promise and always provide exceptional guest service.
5. Handles all guest and associate complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
6. Maintains positive guest and colleague interactions with good working relationships.
7. Maximizes associate productivity using multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
8. Directs associates to ensure productivity meets standards given in accordance with Rosewood Hotels and Resorts’ Design Standards and Criteria and the Rosewood Hotels and Resorts Operations Brand Product Guidelines.
9. Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
10. Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.
Culinary Operations and Execution
1. Ensures that all company minimum brand standards have been implemented.
2. Works closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
3. Daily walk about of all kitchens to assure equipment is in proper working condition.
4. Plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.
5. Assist the Director of Food and Beverage and Team in the development of new menus and implementation of those menus.
6. Spends time in culinary areas observing associate-guest/associate-internal interaction, working through Heads of Department to coach associates as necessary.
7. Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.
8. Directs food apportionment policy to control costs.
9. Introduces and tests the market with new products which are market-orientated in terms of price and product.
10. Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
11. Devises special dishes and develops innovative recipes.
12. Establishes and enforces nutrition and sanitation standards for restaurant.
13. Ensures that all Food and Beverage Fundamentals are implemented.
14. Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.
Talent & Culture
1. Oversees and assists in the recruitment and selection of all kitchen associates. Adheres to hotel guidelines when recruiting and uses a competency-based approach to select associates.
2. Through hands-on management, supervises closely Executive Sous Chef, CDC, Sous Chef in the performance of their duties in accordance with policies and procedures and applicable laws.
3. Develops the skills and effectiveness of all Kitchen associates through the appropriate training, coaching, and/or mentoring.
4. Delegates appropriately, duties and responsibilities to equipped and resourced associates, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
5. Ensures effective training programmes for associates in coordination with the Talent Development Director and the Departmental Trainers.
6. Encourages associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
7. Conducts annual Performance Development Discussions with associates and supports them in their professional development goals.
8. Supports, demonstrating and reinforcing Rosewood Hotels & Resorts’ Values and Culture Characteristics.
9. Ensures that associates have a complete understanding of and adhere to associate rules and regulations.
10. Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
11. Provides feedback on the results of the Sense of Engagement Survey and ensuring that the relevant changes are implemented.
About Us
Located in the former headquarters of Italy’s Banca Nazionale del Lavoro (BNL) overlooking the iconic Via Veneto, Rosewood Rome will encompass three historic buildings, each of which were originally built in the early 1900s. The crown jewel of the project will be the reimagination of the former BNL headquarters, the main unit of the development that was initially designed by renowned Italian architect and urban planner Marcello Piacentini. The design will take influence from the hotel’s location overlooking Via Veneto, one of Rome’s most elegant streets and a symbol of the celebrated Federico Fellini film, La Dolce Vita, with elegant interiors that blend timeless style with contemporary comforts. In keeping with Rosewood’s guiding A Sense of Place philosophy, Rome’s relaxed ambiance and devotion to dolce far niente, or the art of “doing nothing,” will influence the hotel’s design concept, which will mix traditional architectural elements with modern décor and detailing to create a sophisticated environment for the ultimate life of leisure.
Upon completion, Rosewood Rome will offer 155 accommodations, including 44 suites. Home to three dining outlets, including a contemporary Italian bistro, a lobby bar and café and a rooftop bar with a terrace with sweeping views of the city, the hotel will serve as a luxurious escape for locals and visitors alike. Additional amenities include a subterrain experience within the bank’s original vault featuring a modern Roman Bathhouse and Spa, located on the rooftop which will feature four dedicated treatment rooms and a wellness terrace with a reflecting pool. Dedicated event spaces will encompass three meeting rooms and a grand ballroom.
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