Executive Chef

ESSENTIAL DUTIES

• * Know all emergency procedures (fire; sever weather, bomb threats, guest accidents/illness, etc.).
• * Train all employees in the kitchen to perform their job duties to the best of their abilities
• * Schedule, evaluate and direct all personnel
• * Ensure all food served is of high quality, properly prepared according to recipe and is expedited to all outlets in a smooth and efficient manner. Including working line during peak times
• * Supervise entire kitchen staff, including the employee cafeteria. Also, all utility and sanitation employees; and to provide supervisory guidance, aid and counsel for all kitchen employees
• * Ensure that all banquets are prepared and serviced; timing, proportioning and quality are most important. Ensure that proper communication takes place between banquets and the kitchen
• * Ensure sanitation standards are maintained in all areas, i.e., walk-ins, freezers, kitchen property and equipment
• * Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses
• * Learn, understand and refer to the applicable Franchise and management company's Standard Operating Procedures
• * Communicate expectations daily with Sous Chefs to ensure smooth continues operation
• * Ensure that prescribed cleaning schedules are followed and maintained at all times




• Take immediate action on problems that are encountered in the kitchen
• * Participate in staff and department meetings and the property M.O.D. Program
• * Assist in the establishment of goals, standards and objectives that will further the prestige and reputation of the organization, as well as result in more profitable operation
• * Provide employees with tools and equipment they need to do their jobs
• * Maintain all use records, roast meat charts, recipe cards, etc., at all times
• * Prepare recipe cards and picture presentation of all menu items
• * Ensure payroll hours are submitted to the Human Resources Department
• * Submit banquet summary sheet to the Accounting Department on a timely basis
• * Be aware and knowledgeable of all areas, including front line, banquets productions and plating
• * Assure that sufficient supplies of necessary services equipment are available and maintained at all times
• * Ensure employee cafeteria is maintained in a sanitary condition at all times
• * Ensure proper staffing of the entire kitchen for adequate coverage while labor costs are controlled
• * Physically taste each steamed item, soup, sauce, salad dressing, vegetable, etc., to assure maximum quality and consistency. This must be done for all meal periods
• * Ensure that adequate preparation is done for all meal periods while avoiding waste through preparation
• * Ensure that approved recipes are followed at all times without deviation
• * Ensure that standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times
• * Communicate any problem areas with recommended alternatives to the Director of Culinary and Guest Experience for discussion and possible solution
• * Understand budget applications and conform to the budget requirements
• * React to problem areas where budget discrepancies exist
• * Interview and hire new personnel when needed
• * Review and approve all reviews, hires, transfers, warning notices, counseling session and termination records
• * Evaluate staff performance on a 90 day and annual basis
• * Conduct his/her self to reflect the high standards of professionalism within the organization and hotel
• * Responsible for developing performance standards, procedures and rules used to ensure safe work habits. Regularly review safety procedures with employees and correct and hazards
  
  

• Must be flexible enough to work any shifts including evenings, weekends and holidays

• A minimum of 4 year degree from an accredited university in Culinary or related major or 4 years experience as an Executive Chef or a combination of both experience and education

Team Player - Works well as a member of a group
Dedicated - Devoted to a task or purpose with loyalty or integrity
Detail Oriented - Capable of carrying out a given task with all details necessary to get the task done well

Peer Recognition - Inspired to perform well by the praise of coworkers
Flexibility - Inspired to perform well when granted the ability to set your own schedule and goals
Ability to Make an Impact - Inspired to perform well by the ability to contribute to the success of a project or the organization

Bachelors of Hospitality and Resort Management (preferred)

ServSafe Food Mgr Cert (required)
Certified Food Handler (required)

Skills