Hotel Executive Chef

Overview

This position is responsible for the kitchen operations and culinary efforts of multiple kitchens across the property. You will train and motivate staff to exceed goals while balancing profitability metrics.  With a focus on quality and production levels, the Hotel Executive Chef will leads the culinary team on their mission to exceed customers’ expectations related to food quality and dining experience. You will oversee all aspects of the culinary side of the business including hiring, staffing, safety & sanitation, recipe adherence, orders, and prep lists. You are a brand ambassador that inspires, is patient and always demonstrates their positive attitude. You hold the team accountable for top tier results and are passionate about food and hospitality and have a tremendous work ethic that sets the tone for the team.

Responsibilities

• Prepares operating and capital budgets and operates the kitchen within those guidelines.
• Communicates openly and professionally with guests and staff.
• Responsible for training and development of the Sous Chefs and other culinarians.
• Must be able to professionally communicate with all team members.
• Consistently practice safe and sanitary food handling techniques.
• Maintain workstation and equipment safety and cleanliness to meet health department standards.
• Responsible for the day-to-day management of all culinary areas.
• Source, hire, and train Sous Chefs, Line Cooks, Prep Cooks, and Stewards.
• Trains and on-boards all new cooks, as well as provides ongoing training and coaches existing team.
• Partners with the General Manager and restaurant managers on training and educating all team members on the menu knowledge.
• Ensures 100% recipes adherence by all team members.
• Keep a clear line of communication with the hotel General Manager and corporate leaders as applicable.
• Run food cost to goal focusing on ordering, preparations, and waste management.
• Manages controllable costs to goal and aware of relevant P&L results.
• Handles and submits all kitchen invoices.
• Prepare orders based on pars and projections.
• Performs accurate inventories and communicates food cost accordingly.
• Performers Line and Quality Checks to ensure food quality is properly prepared, equipment is functioning, and the kitchen is set up for a successful service every shift.
• Works directly with the sales and events team on all banquet events, social celebrations, and catering.
• Works closely with marketing on executing public relations events.
• Monitors guest satisfaction metrics in all social media channels to assess online reputation and utilizes results to identify culinary successes and challenges.

Qualifications

• Three to five years of hotel executive chef management experience in a full service and high-volume operation.  
• Able to work flexible hours and days.
• Two-year culinary arts degree required.
• Knowledge of food safety, sanitation, food products, and food service equipment.
• Previous experience maintaining professional and respectful work relationships.
• Strong communication and leadership skills.
• Advanced organizational skills
• Bilingual in Spanish is a plus.
• Serv Safe Certified
• Strong knowledge of proper food handling and sanitation standards.
• Proficiency in Microsoft Office.
• Exert physical effort in transporting 50 pounds.
• Endure various physical movements throughout the work areas.
• Remain in stationary position for 4 to 6 hours throughout work shift.

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