What are the responsibilities and job description for the Executive Chef position at Crescent Hotels & Resorts?
When you think of hotel companies and opportunities, there are always some that stand out. That is why you landed at Team Crescent. We stand out in the hospitality industry because we believe in our people and our culture.
Engaged, satisfied and dedicated associates are the key to our success. We deliver comprehensive benefits and innovative programs to inspire personal and professional development. We are a company that embraces and celebrates diversity, equity, and inclusion.
Our full-time associates enjoy competitive salaries and a generous benefit package including:
Medical, Dental and Vision Insurance
401(k) with Company Match
Paid vacation, sick, and holiday time
Tuition Reimbursement
STD/LTD
Group Life Insurance
All associates are eligible for:
Free employee meals
Hotel discounts (including friends and family discounts)
Employee Assistance Program
What will you be doing?
In this role you will be responsible for all aspects of managing the kitchen and kitchen staff, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinate the purchase of all food and develop menus, maintaining approved food costs and labor costs.
Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.
Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline.
Establish the day's priorities and assign production and preparation tasks for staff to execute.
Review daily menu specials and offer feedback to Sous Chefs.
Review banquet event orders and make note of any changes.
Communicate both verbally and in writing to provide clear direction to staff.
Take physical inventory of specified food items for daily inventory.
Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
Meet with the stewarding staff to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
Observe guest reactions and confer with service staff to ensure guest satisfaction.
Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
Develop new menu items, test and write recipes.
Assist Catering department with developing special menus for functions; meet with clients as requested.
Review sales and food cost daily; resolve any discrepancies with the Controller.
Ensure that excess items are utilized efficiently.
Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary.
Interview and hire new personnel according to hotel policies and standards.
Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Prepare daily/weekly payroll reports.
Comply with attendance rules and be available to work on a regular basis.
Perform any other job related duties as assigned.
