Executive Chef

The growth and success of our company is driven by the participation, commitment, and performance of our team members. Achieving high levels of Client, Guest and Employee Satisfaction is a challenging task requiring qualified and enthusiastic people in a wide variety of positions. We seek qualified candidates who share our vision, values, and desire for achieving excellence. We are currently hiring professionals seeking to advance their Hospitality Careers! The Olympia Companies is looking for qualified and enthusiastic candidates to join our team!

The Executive Chef oversees the safe and efficient operation for the culinary and kitchen operations in accordance with company standards. He/She establishes and maintains standard operating procedures, kitchen systems including preparation logs, inventories, product usage and PMIX reporting.

Benefits:

Olympia Hospitality’s comprehensive benefits package is designed to support our team members’ well-being and financial security.

• We offer health insurance, ensuring access to quality medical care when needed.
• Dental and vision insurance are provided to promote overall health and wellness.
• Our 401K program includes a matching component, empowering employees to save for retirement with added company support.
• Flexible Spending Accounts (FSAs) for medical expenses and childcare expenses offer tax-advantaged savings options.
• Additionally, team members enjoy seven paid holidays throughout the year, providing well-deserved time off to recharge and spend with loved ones.
• Our paid time off benefit provides flexibility to take time off for vacation, personal needs, or illness while still receiving their regular pay.
• Team members can also take advantage of travel discounts at our portfolio of hotels.
• Additional benefits may be available based on the individual hotel that is hiring.
  
  
  

Skills Required

Core Skills

• Leadership - ability to effectively motivate, mentor, coach & counsel others to perform well (including appropriate documentation)
• Customer Service - deliver hospitable service that is attentive, friendly, efficient, and courteous; demonstrate patience, tact, and diplomacy
• People Skills - ability to collaborate, create rapport, and work effectively with others; earn and maintain trust and respect
• Communication Skills - ability to effectively listen & communicate professionally, both verbally and in writing
• Problem-Solving & Analytical Skills - ability to identify the issue, collect and analyze information to understand the problem and effectively resolve. Identify, recommend, and implement best practices
• Judgment & Discretion - appropriately handle confidential and sensitive information
• Organizational & Time Management Skills - ability to appropriately schedule time to meet job demands, multi-task, prioritize, follow through, and work efficiently with limited supervision
• Aptitude & Adaptability - ability to learn quickly and adapt to changing priorities and business needs
• Composure - ability to maintain composure and work under pressure, managing stress to meet business demands. (Calmly handle all customer and employee interactions & issues)
• Attention to Detail - ability to follow instructions and achieve thoroughness and accuracy when accomplishing tasks
• Computer skills/ Technical Aptitude - proficiency in computer technology, i.e., e-mail, MS Word, Excel, & other hotel related systems. Utilize technology to enhance organizational efficiency
• Training - ability to share knowledge and act as a resource in teaching others to perform tasks efficiently and safely
  
  
  

Technical Skills:

• Must have strong Culinary/cooking skills - skilled in different styles of cooking
• Food cost analysis, i.e., knowledge of food ordering, inventories, labor control
• Thorough knowledge and understanding of kitchen equipment use and operation
• Knife skills, grill, broiler, sauté and Expediter skills; garde manger experience
• Financial understanding of food costs and minimizing waste in the kitchen
  
  
  

Experience / Education:

Minimum 2 years’ of high volume kitchen management; catering/banquet experience, management or previous supervisory experience in food and beverage operations preferred; Culinary degree desirable or equivalent combination of education and work; previous experience with employee coaching and counselling as well as documentation; experience with establishing, documenting and enforcing food safety procedures and workplace safety procedures, as well as purchasing, receiving and inventory control. Serve Safe Certification and Allergy Awareness Training strongly preferred.

Physical Demands

• Work is performed in a hotel environment; This position is physically demanding as it requires extended periods of walking, standing, bending, and lifting to 50 pounds. Moderate computer keying using both hands and viewing material on a computer screen. Requires flexible working hours including nights and weekends; Extended workdays may be required to accomplish tasks and meet workload demands during peak periods. Reasonable accommodation may be made to eligible employees to perform the essential functions.
  
  
  

The Olympia Companies is an equal opportunity employer and is committed to providing employment opportunities to qualified applicants without regard to such characteristics as race, color, religion, age, sex, sexual orientation, gender identity or expression, national origin, disability, genetic information, protected veteran status or any other factor protected by applicable law.