What will I be doing?
As Executive Chef, you would be responsible for directing and administering the planning, preparation, production and control of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards:
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Direct and oversee all culinary operations, to include, but not limited to, production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
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Create and implement new menus and individual menu items for outlets based on current food trends and regional tastes in partnership with Director of Food and Beverage
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Interact with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly
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Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
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Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation
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Manage food and labor costs to meet budget and profitability targets.
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Monitor inventory, purchasing, and vendor relationships to ensure cost-effectiveness and quality sourcing.
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Develop and maintain standard recipes and portion control guidelines.
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Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and reward
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Recruit, train, and mentor culinary staff, fostering a culture of teamwork, professionalism, and excellence.
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Conduct regular performance evaluations and provide coaching to improve skills and productivity.
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Promote a safe and clean kitchen work environment.
What are we looking for?
We look for demonstration of these Values:
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Hospitality - We're passionate about delivering exceptional guest experiences.
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Integrity - We do the right thing, all the time.
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Leadership - We're leaders in our industry and in our communities.
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Teamwork - We're team players in everything we do.
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Ownership - We're the owners of our actions and decisions.
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Now - We operate with a sense of urgency and discipline
In addition, we look for the demonstration of the following key attributes:
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Quality
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Productivity
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Dependability
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Customer Focus
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Adaptability
Key Competencies
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Passion for culinary excellence and creativity
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Strong leadership and team-building skills
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Business and financial acumen in kitchen operations
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High standards of cleanliness, organization, and efficiency
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Ability to perform well under pressure in a fast-paced environment
