Executive Chef

Description

POSITION OVERVIEW

The Executive Chef is responsible for all culinary operations of the hotel and outlets. They ensure the efficient and effective running of the kitchen, food production outlets, and stewarding, ensuring operating costs are minimized. They are responsible for the highest cleanliness and hygienic practices throughout the kitchen and other food preparation areas.

DUTIES AND RESPONSIBILITIES

• Establish the day’s priorities and assign production and prep tasks to staff to execute.
• Ensure food quality in all outlets by overseeing preparation of all food items and managing inventory.
• Maximize food quality and presentation while simultaneously maximizing the hotel’s standards and profits.
• Lead the planning and development of menus for the hotel and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
• Ensure that sanitation standards as set forth by the hotel, local, state, and federal regulations are complaint, as well as the cleanliness and organization of the kitchen.
• Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
• Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
• Follow budgetary guidance for food cost and culinary labor metrics.
• Maintain and oversee the sanitation, maintenance, and proper use of all kitchen equipment.
• Ensure that the necessary stocks are on hand at the right quality and quantity.
• Ensure that all Health and Safety regulations, are being strictly adhered to.
• Ensure that each cook receives the correct orders for the appropriate tables.
• Ensure that each dish leaving the kitchen is checked for quality, quantity, presentation, and correct temperature.
• Ensure that commodities, i.e. fresh food, dry goods and cleaning materials, are correctly stored.
• Train culinary team on food quality and presentation in accordance to hotel standards.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions and inventory control.
• Train staff on the economic impact of portion controls, proper food preparation and other cost controls.
• Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen Department through effective management and leadership to ensure that established service culture standards are followed.
• Prepare all dishes following recipes and yield guides.
• Produce all food according to hotel standards for all applicable outlets and to the highest quality.
• Work with excess items that can be used in daily specials or elsewhere.
• Transport empty, dirty pots and pans to the pot wash station.
• Maintain complete knowledge and comply with all departmental policies, service standards, and standard operating procedures.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Maintain complete knowledge of equipment and use only as intended.
• Maintain complete knowledge of all menu items available in the assigned outlet.
• Maintain complete knowledge of designated plating, allergies, and garnishes for each dish.
• Maintain complete knowledge of table/seat/station numbers, proper table set-ups, room capacity, hours of operation, menus, price range, and dress code of assigned outlet.
• Use all chemicals in accordance with OSHA regulations and hotel requirements.
• Maintain a professional and personable appearance at all times, according to hotel standards.
• Successfully achieve the hotel’s core competencies including work product, teamwork and culture, guest and customer service, work ethic, and impact-oriented problem solver.
• All other duties as requested.

Qualifications

QUALIFICATIONS

• Good reading, writing, and oral proficiency in the English language.
• Minimum two years’ experience in a similar position with a full-service hotel or restaurant.
• Food service certification required.
• Must be able to perform job functions with attention to detail and speed and accuracy with the ability to remain calm and resolve problems using good judgement.
• Ability to work effectively with co-workers as part of a team and with minimal supervision.
• Flexibility to work a varied schedule, which may include weekends and holidays.
• Ability to lift and carry up to 40 pounds on own and up to 100 pounds with assistance.
• Ability to stand and walk for entire shift.
• Requires writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability, and visual acuity.

Reasonable accommodation(s) may be made through the interactive process when necessary to allow qualified applicants and associates to perform the duties of this position.

We are an equal opportunity employer and value diversity. All employment is decided on the basis of qualifications, merit, and business need.