JOB SUMMARY
As Executive Chef, you will manage the operation of the kitchen, including production of food served in dining and banquet areas, menu development, food purchasing, plate presentation and food quality, staffing, and inventory functions. You will ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. The ideal candidate is a natural leader with previous management experience, creativity, and experience with high volume cooking and a willingness to work various shifts. Compensation will Depend on Experience.
RESPONSIBILITIES
- Oversee all kitchen operations and food preparation.
- Manage day-to-day staffing requirements, plan and assign work and establish performance and development goals for team members.
- Educate and train all team members in compliance with federal, state and local laws and safety regulations.
- Participate in the preparation of the annual departmental operating budget and financial plans.
- Monitor budget and control expenses with focus on food, beverage and labor costs.
- In partnership with the catering office, identify additional sales opportunities to enhance revenue.
- Review daily assignments with your supervisors.
- Establish and achieve quality and guest satisfaction goals.
- Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction.
- Manage local food and beverage marketing programs for the hotel: participate in and maintain system wide food and beverage marketing programs and promotions.
- Develop and maintain menu designs and concepts.
- Conduct proper food and beverage inventory procedures to determine minimum and maximum stocks for all food, beverage, material and equipment.
QUALIFICATIONS
- Bachelor's degree/higher education qualification in Hotel Management, culinary arts or related field preferred.
- Minimum 5 years culinary experience, supervisory and/or management experience in the restaurant industry.
- Experience including management experience or an equivalent combination of education and experience.
- Must be able to hold and maintain any required food handling permit or license.
- Must be able to hold and maintain alcohol awareness certification and/or food service permit or valid health/food handler card, as required by local low.
- Ability to demonstrate quality written, verbal, and interpersonal communication skills.
- Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends.
- Positive attitude, professional manner and appearance in all situations.
BENEFITS
- Associate Hotel Discounts Worldwide!
- PTO Accrual from day one!
- Health, Dental and Vision Insurance
- 401(k) with Employer Match
- Short Term & Long Term Disability Insurance
- Paid Life Insurance
- Employee Assistance Program