SUMMARY Responsible for the production and quality of all food production for restaurants, IRD and bars as well as the training and supervision of all culinary staff in accord with hotel standards, PM Hotel Group standards and the outlet’s business plan around budgetary performance.
THE CONCEPTS:
CHEZ BEN: Chez Ben is a Ben Franklin inspired French Bistro located in Old City Philadelphia. It is named for the ultimate Francophile, Benjamin Franklin. It is a contemporary upmarket French Bistro that serves high quality food all day. It brings an American sensibility including local sourcing to the approachable French Bistro with a bustling bar and all day café counter. The beverage program of the restaurant focuses on French wine with a cocktail list focused around wine based cocktails. Coffee, tea, made to order juices and snacks are available all day from ‘The Counter” at Chez Ben.
- BROWNS: M Brown’s is a cocktail bar with a focus on all things that get better with age such as brown spirits and bar snacks based on traditional methods of pickling, curing and smoking. Served in a luxurious lounge with great spots to meet with friends, family or co-workers.
RESPONSIBILITIES:
- Plans and develops menus for all restaurant and bar concepts
- Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
- Evaluates food products and defines product specifications to assure that quality standards are consistently attained
- Interviews, selects, trains, develops and maintains a professional culinary team sufficient to meet departmental needs
- Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation quality standards are met within budgeted labor cost goals.
- Approves the requisition of products and other necessary food supplies.
- Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
- Manages product costs and departmental labor cost to meet budgetary objectives
- Establishes controls to minimize food and supply waste and theft.
- Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
- Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
- Consults with the Food & Beverage Director about food production aspects of special events being planned.
- Cooks or directly supervises the cooking of items that require skillful preparation.
- Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
- Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
- In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
- Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
- Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
- Provides training and professional development opportunities for all kitchen staff.
- Support safe work habits and a safe working environment at all times.
- Represent the culinary operations of the concepts through marketing engagements or PR efforts
SKILLS AND ABILITIES
- Ability to interact positively with management, coworkers, team members, and the public to promote a team effort and maintain a positive and professional approach.
- Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
- Working knowledge of various computer software programs.
- Ability to effectively present information and respond to questions from managers, staff and suppliers Ability to calculate figures and amounts such as recipe proportions, percentage and volume.
QUALIFICATIONS
Bachelor's degree (B. A.) from four-year college or university; or 10 years years related experience and/or training; or equivalent combination of education and experience.
Minimum 5 years experience as executive chef in a first-class restaurant
PHYSICAL DEMANDS
While performing the duties of this job, the employee is regularly required to talk and listen while working. The employee is required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; and stoop, kneel, or crouch. The employee must occasionally lift and/or move up to 50 pounds. The employee is frequently exposed to high temperatures and fumes. The employee is occasionally exposed to moving mechanical parts, toxic or caustic chemicals, risk of electrical shock, and vibration. The noise level in the work environment is usually moderate.
NOTE: This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the employee’s supervisor. Furthermore, this description is subject to change, at the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise; each associate remains, at all times, an “at will” associate.
Job Type: Full-time
Experience:
