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Jobing Description
Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
The Executive Chef will promote an atmosphere of doing “the right thing” by modeling and communicating the company’s mission, vision and values.
SUMMARY OF DUTIES:
Responsibilities of the position include, but are not limited to: demonstrate strong leadership skills to motivate a great team, hire, train, and supervise line staff. Create and implement new menus and individual menu items for all outlets. Inventory and audit food storeroom items, monitor and control the maintenance/sanitation of kitchen and ensure a healthy, safe work environment that meets with all Federal, State and Company standards and regulations.
ESSENTIAL DUTIES/RESPONSIBILITIES:
Be knowledgeable on the features, amenities and services of the hotel.
Adhere to all Company policies and procedures.
Collaborate with Team Resources in order to attract, retain and motivate the Team Members while providing a safe environment; hire, train, develop, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
Ensure day-to-day operations of the kitchen are being followed in accordance to Company standards.
Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary and cost effective manner.
Develop, recommend, implement and manage the department’s budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet or exceed budget.
Develop and implement menus by using records, production lists, pars, etc within Company guidelines.
Continuously improve revenues and profit margins while maintaining quality.
Audit food storeroom items and storage to maintain consistent quality products and ensure adherence to all health code requirements.
Enforce safety and sanitation procedures throughout the kitchen including walk-in and reach-in boxes.
Assist Director of Food & Beverage to estimate annual food budget.
Report equipment in need of repair to Engineering.
Monitor outlets during peak period to oversee production flow and presentation.
Coordinate the ordering and purchase of all food to ensure food inventory is at par levels.
Develop, implement and monitor food waste to reduce cost.
Responsible for enhancing the food product that is presented to guests to ensure complete guest satisfaction.
Use market research to develop new products and recommend changes.
Maintain high quality of food product and ensure consistency in delivery and standards.
Provide support to Director of Food & Beverage.
Perform all essential functions of the job while adhering to all SOP’s and food programs to ensure a consistent, quality product.
Any other duties as assigned by the Food & Beverage Director.
Skills / Requirements
Education and/or Experience
Minimum five years Kitchen management and cooking experience in hospitality
College degree or certification in culinary field.
Exceptional analytical abilities
Exceptional math skills
Extensive knowledge of menu development and insight to marketing.
Thorough knowledge of food products, standard recipes and proper presentation for both restaurant service and banquet catering service.
Food safety and sanitation certifications as required by Federal, State and Local regulations
Excellent knowledge of current culinary trends
Ability to prepare a variety of cuisine, using skill and creativity to develop new, unusual market driven menus
Strong inventory control skills
Language Skills:
Ability to read, write and speak the English language proficiently
Excellent grammar skills to write comprehensive and simple correspondence
Excellent presentation skills to effectively communicate and conduct meetings, menu briefings and food tasting sessions.
Ability to effectively communicate professionally with line staff, supervisors, Food & Beverage Director, and others as required for optimum operation of the property
Ability to communicate verbally while being sensitive to language and cultural differences in staff
Computer Skills:
Strong computer skills, proficient with MS Office (Word, Excel, Outlook, etc.) and Point of Sale Systems.
Ability to operate computer systems as required by the hotel
Required Abilities:
The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to work unsupervised, must be focused and detailed
Must occasionally lift and carry up to 20 pounds.
Regularly required to stand, walk, sit, and use hands/fingers to handle objects, tools and/or controls
Occasionally required to reach with hands and arms, stoop, kneel and crouch
Ability to see and hear 100% with correction in order to communicate with guest, clients, patrons and staff
Ability to smell and taste food
Important Notes
Equal Employment Opportunity Employer
