Top 3 Executive chef Jobs in Abingdon, Va

Executive Chef
Delta by Marriott Bristol —Bristol, VA
- $60,000 - $65,000 a year
- Weekends as needed
- Hotel
- Computer skills
- Senior level
Head Chef/Kitchen Manager
bistro on 6th —Bristol, TN
- $35,000 - $50,000 a year
- Part-time
- Mid-level
- Team management
- In-person
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8d

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Executive Chef
NEXDINE, LLC —Mouth of Wilson, VA
Provide excellent customer service to include being attentive, approachable, greeting and thanking customers. The Executive Chef reports to the General Manager/…
$65,000 - $70,000 a year
Quick Apply
Executive Sous Chef
Gideon Ridge Inn —Blowing Rock, NC
As the Executive Sous or Chef de Cuisine, you’ll work closely with our Executive Chef to guide daily kitchen operations, mentor staff, and ensure each guest…
$60,000 - $70,000 a year
Quick Apply

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Executive Chef
Confidential —Columbus, OH
Culinary degree or relevant certification preferred. Excellent leadership qualities with the ability to motivate and develop culinary teams.
From $90,000 a year
Quick Apply
5d
Chef Manager
AVI Foodsystems —Marysville, OH
Mentor, lead, and develop the food service team. Strong working knowledge of labor costs, food costs and other related factors.
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Executive Chef

Delta by Marriott Bristol
Bristol, VA

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Job Details

Full-time
$60,000 - $65,000 a year

Qualifications

Team motivation (leadership skill)

Full Job Description

Ensure that the Kitchen is at all times in compliance with local and state codes in regards to sanitation, safety and work rules, as well as DoubleTree by Hilton standards.
Supervise and schedule cooks and Janitorial staff in accordance with staffing guidelines and forecasted labor costs and edit all employee hours worked for payroll purposes. Follow company polices and budgeted labor percentages. Adjust schedules throughout the week to meet business demands.
Ensure completion of all department Daily/Weekly/Monthly Checklists
Oversee and direct training of new hires in specified phases of the Kitchen operation. Maintain an ongoing training program for existing staff. Reevaluate positions and work with General Manager to make changes wherever necessary.
Daily inspect grooming and attire of staff; rectify any deficiencies
Provide timely feedback to staff on their performance; with assistance from General Manager handle disciplinary problems and counsel employees according to hotel standards
Instruct staff in the correct usage and care of all department equipment & machinery
Work a flexible schedule including nights, weekends and holidays as necessary
Coordinate the proper par levels for all equipment and supplies needed for Kitchen operations and purchase items and equipment as needed following Hulsing Hotels purchasing procedures
Participate in the Manager Inspection Program as directed by the General Manager
Attend and be an active participant in weekly department head staff meetings, conduct monthly department meeting.
Complete other duties as assigned by General Manager.
Ensure all maintenance requests are logged in the opportunity log at the front desk, ensure all defective equipment is tagged out and powered down so it cannot be activated, ensure all safety hazards are identified and resolved as soon as possible.
Know how to operate all Kitchen equipment: Computer, Copier, Fax, Printer, Phone and Calculator, Dish Washing Machine, Deep Fat Fryers, Mixers, Slicers, Steamers, Broilers, Grills, Ovens, Knives etc.
Assist the General Manager in the research and development of annual budgets related to your department. On a monthly basis, justify any excessive spending.
Contribute and work as a team member in all facets of the position and management team.
Maintain proper sanitation and cleanliness of the kitchen areas at all times. This includes supervising kitchen employees to ensure that daily, weekly and quarterly cleaning list are being completed effectively
Coordinate the organization of all kitchen storage units following state health inspections including proper food handling and labeling.
Take inventory and purchase all required foods for the hotel outlets.
An end-of-month inventory must be taken by the Executive Chef and Controller on the last day of the month. Inventory sheets must be up to date (with items and pricing) and organized according to area of the kitchen
With the involvement of the other Food & Beverage Managers, maintain a current inventory of all “non-food” items (To-Go Items, Napkins, etc.). Establish and follow PAR Levels. Order supplies following the budgeted figures and approval of General Manager
Interact with clientele as needing (i.e. table touching in restaurants, meeting with catering customers, making contact at banquet events, etc.)
Ensure all staff prepare menu items following the recipe book. Maintain and update this book as needed.
Ensure each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. Take a daily inventory of the line and make sure all par levels are met, and prep has been delegated.
Gain the basic “front of the house” knowledge for all food outlets and assist when necessary.
Review and maintain recent health inspection lists and conduct walk-through with inspector upon his/her arrival, maintain proper storage procedures as specified by Health Department and hotel requirements.
Review daily activities, checking the following: Hotel In-House accounts, Forecast covers for each outlet, Catering activities, Purchases, Meetings and Appointments, VIP’s and Special Guests.
Review banquet function sheets and make note of any changes; post function sheets for the next 7 days
Work on line during service and assist wherever needed
Inspect the cleanliness of the line, floor, all kitchen stations. Direct staff to rectify any deficiencies. Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements
Maintain budgeted monthly Food Cost percentage.
Attend weekly BEO meeting
Monitor Guest View surveys and scores, responding to any customer complaints or compliments. Share your findings with your department staff
Coordinate safety and emergency procedures

To perform this job successfully, and individual must be able to perform each essential duty and responsibilities satisfactorily as described in the outlined job description. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the below described essential duties and responsibilities.

Proven work experience as an Executive Chef, Food and Beverage Manager, or similar role.
Proven customer service experience as a manager
Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff
Familiarity with restaurant management software, like Hospitality Management Systems and Eatstreet
Strong leadership, motivational and people skills
Acute financial management skills

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executive chef jobs in abingdon, va

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