Executive Chef

Description

• Creates food menu for all food and beverage operations, outlets, in room dining, catering events and special events.
• Collaborates with culinary leadership team to brainstorm on event planning
• Solicits input from food and beverage team on event offerings and appropriate menu changes
• Conducts a visual walk through of the restaurant/lounge during service engaging in guest interaction and observing guest responses to food and service
• Provides feedback to service leadership team
• Leads, coaches and manages the performance of the culinary team and outlet management team
• Develops the Sous Chefs to oversee the day-to-day operation of the team and ensure all areas work together cohesively
• Ensures that all culinary team members practice the highest standards of care, food safety, cleanliness and sanitation as it pertains to food preparation, service and holding
• Provides teaching and mentoring to the outlet team regarding menu, preparation and food allergens
• Maintains complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures
• Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary
• Sets the standard for food safety, sanitation and cleanliness and workplace safety
• Establish the day's priorities and assign production and preparation tasks for staff to execute
• Review daily menu specials and offer feedback to Sous Chefs
• Review banquet event orders and make note of any changes
• Communicate both verbally and in writing to provide clear direction to staff
• Take physical inventory of specified food items for daily inventory
• Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received
• Reviews equipment needs with the stewarding team and ensure that a cleaning scheduling is strictly adhered to, ensure equipment is in proper working order
• Review sales and food cost daily; resolve any discrepancies with the Controller
• Ensure that excess items are utilized efficiently
• Manages food costs and labor according to budgetary guidelines and in line with menu costing

Requirements

• Excellent communication skills (both verbal and written)
• Remains calm under stress and able to multi-task and prioritize
• Hands-on in the preparation and service of food
• Assists the stewarding team as needed
• Fully proficient in variety of kitchen equipment (its maintenance and when repairs are needed)
• 5 – 10 years’ progressive experience in a kitchen of similar caliber of volume (high volume, boutique style restaurant, luxury boutique hotel experience)
• Physically able to provide products to various food stations
• Must be able to stand for several hours a day, lifting and carrying up to 25 to 30 lbs.
• Highly organized and acute attention to detail
• Numerical acuity
• Experience managing food costs and labor budgets
• Willing to work a flexible schedule, including evenings, weekends and holidays.