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The Executive Chef is responsible for assisting with all food production including that used for restaurants, functions and other outlets. The Chef will work alongside the culinary team to lead and develop associates, develop menus, food purchase specifications and recipes. In addition, the Chef will supervise staff and monitor food and labor budget for the department. Most importantly, the Chef will lead a team to ensure professional food quality and strong sanitation standards are achieved.
· Foster an environment of professionalism and teamwork
· Work alongside staff teaching, training and leading
· Hire, train and supervise all culinary staff
· Monitor food quality and presentation
· Conduct daily stand-ups with team
· Manage budgeting, forecasting and actual costs of all kitchen and labor expenses
· Assist in new standards when needed
· Manage the day-to day operation
· Participate in food preparation and production
· Produce food consistent and of high quality taste and presentation
· Control food costs through proper training with staff
· Ensure all staff follows proper uniform guidelines
· Ensure environment is clean, safe and well-maintained at all times
· Establish goals for the culinary team, anticipate and resolve challenges, develop cost saving ideas or activities
· Adhere to health department and hotel food handling and sanitation guidelines
· Develop menus and item pricing
· Train all staff on new menu or special items to ensure items are prepared to specifications
· Maintain effective communication with all culinary staff and leaders
· Be responsive to all staff suggestions and concerns ensuring a timely follow up when necessary
· Create and maintain effective working relationships with all food and beverage team members, sales team and hotel staff
· Conduct regular inspections of the kitchen to ensure standards are being met
· Consistently monitor inventory
· Stay current on restaurant industry trends
· Identify new culinary techniques and presentations
Physical/Cognitive Activities:
The physical requirements described here are representatives of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
· Constant walking and standing on concrete, tile, rubber mats, carpet, stairs, linoleum while inspecting and working in kitchen and outlets
· Frequent crouching, stooping and twisting occurs through the day
· Reaching overhead occurs occasionally while retrieving supplies, inspecting fixtures and facilities and working on line
· Frequent handling of supplies, knives, slicer, utensils, sauté pans, turning on water faucets and knobs on ovens
· Occasional grasping for supplies, knives, slicer, utensils, sauté pan, turning on water faucets and knobs on ovens
· Occasional pushing and pulling of racks and carts on wheels with products weighing up to 200 lbs.
· Lift product/supplies weighing 1 to 50 lbs.
· Talking and hearing occurs constantly while interacting with guest and associates
· Taste, sense of smell and vision are used constantly to assure of quality and consistency of Food & Beverage
· Ability to professionally deal with difficult situations/people
· Highly repetitive work
· Constant attention to detail to ensure product controls, quality, presentation, sanitation, service and safety
· Must adapt to guest challenges as communicated by associates and be able to handle multiple priorities
· Exposures: cleaning chemicals, extreme heat on cooking lines, walk-in freezers and refrigerators, changing temperatures, changing humidity, slippery floors, bacteria in foods, noise and vibrations
Requirements
Special qualifications: The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role.
· Minimum Education of an Associate’s Degree
· Serv Safe Certification
· Previous Executive Chef or Executive Sous Chef experience
· Previous experience in a high volume hotel environment and banquet production
· Ability to handle fast pace and high volume
· Professional communication skills and fostering of team environment
· Ability to take and give direction, problem solving, be organized and self-motivated
· Must possess culinary creativity
· Strong knowledge of local, state and federal food sanitation regulations
· Comfortable providing direction and supervision to kitchen staff
· Ability to train and develop new team members and culinary leaders
· Must be able to work nights, weekends and holidays
· Must be able to speak, read and understand cooking directions
Pay: $110,000.00 - $115,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
