Job Summary
The Executive Chef is responsible for supervising and assisting in the preparation of all food items based on standardized recipes for the Restaurant Room Service Employee Cafeteria and Banquets while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness sanitation and safety in the kitchen work and storage areas while minimizing waste and maximizing cost/production ratio. He/she plans meals and assists the Food & Beverage Manager with various assignments i.e. pricing banquets etc. Exempt associates, are expected to work as much of each workday as is necessary to complete their job responsibilities.
Education & Experience
- At least 5 years of progressive experience in a hotel or a related field a 2-year college degree and 3 or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field.
- Must be proficient in Windows operating systems Company approved spreadsheets and word processing.
- Must work well in stressful high pressure situations.
- Must be able to work with and understand financial information and data and basic arithmetic functions.
Job Duties & Functions
- Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid
- Maintain food costs within budget guidelines.
- Conduct monthly department meetings with kitchen staff according to Aimbridge Hospitality standards.
- Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to Aimbridge Hospitality standards.
- Oversee all kitchen work areas including cooks and stewards.
- Prepare employee shift schedule according to the business forecast payroll budget guidelines and productivity requirements. Present the Schedule and the Wage Progress Report to the General Manager weekly.
- Supervise staff in all food preparation including proper receiving and storage of all food and food-related items.
- Expedite peak meal periods by maintaining a 'hands on' approach.
- Review B.E.O.s and attend the Daily B.E.O. Meeting.
- Develop and adhere to kitchen budget according to Aimbridge Hospitality standards.
- Participate in and oversee monthly food inventories.
- Review/change menus as per corporate directive and hold menu tastings after a menu change.
- Maintain awareness of local competition and industry trends.
- Develop employee morale and ensure training of all Kitchen personnel.
- Develop production schedule for work assignments.
- Plan employee menus and oversee Employee Breakroom.
Job Type: Full-time
Pay: $80,000.00 - $90,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Flexible schedule
- Food provided
- Health insurance
- Paid time off
- Referral program
- Vision insurance
Education:
Experience:
- Culinary: 3 years (Required)
- Hospitality: 5 years (Required)
Language:
License/Certification:
- Food Safety Certification (Required)
Work Location: In person
