Executive Chef jobs in Jacksonville, NC

Job Details

Embassy Suites Executive Chef

Job Description

The Executive Chef is responsible for all aspects of the Hotel Culinary Department, under the supervision of the Director of Food and Beverage. The Executive Chef manages all Food & Beverage Outlets including Catering functions, Steam Restaurant & Bar, Cloud 9 Rooftop Bar, and Embassy Suites Complimentary Breakfast and Evening Reception.   Proper planning and execution of all BOH operation are the responsibility of the Executive Chef. 

Day to Day Responsibilities include, but are not limited to:

    Hands on Leadership of Culinary Department

    Creative development of all food menus while maintaining targeted food cost

    Implementation and Enforcement of Standard Operating Procedures & Checklists

Order Guides with established par levels

Prep Lists

Daily Line Checks

Recipe Books

Receiving Logs

Heating and Cooling Logs

Manager Opening/Closing Checklists

Weekly Cleaning

R&M Punch lists    

    Vendor Purchasing and Inventories

                        Proper stocking of all food and non-food supplies using standard re-order levels  

                                Following all proper procedures for department purchases

                                Regularly review product quality and research new vendors

                                Practice “Just in Time” purchasing from reputable suppliers

                                Ensure quality, freshness, and consistency of all items received with use of Receiving Logs

                                Proper Coding of all Invoices

                                Maintain a detailed Purchase Log

                     Monitoring and Ordering of needed materials

                                     Paper products

                                     Chemicals

                                     Smallwares

                                     Uniforms

                                Accurate Food Inventories

                                Year End China, Glass, Silver Inventory

            Financial Management & Cost Control

                                Control operational costs and identify measures to cut such costs

                                Control waste, breakage and shrinkage levels of all food and non-food supplies.

                                Responsible for maintaining food costs within budgeted guidelines

                                Understanding of all Financial Reports

                                                DRS

                                                Labor Report

                                                Income Statement

                                                Budgets

                                                Forecasts

                                                Use of Declining Budget

                 Recruiting, Training, and Motivating Team Members  

                                Maintain Proper Staffing Levels for the flow of business

                                Interview and select qualified personnel for all BOH positions

                                Hire within budget guidelines

                                Ensure all employees are properly trained using training manuals.

                                                Employee Handbook

                                                Food Safety

                                                Food Quality & Consistency

                                                Plate Presentation

                                Ongoing education and development of necessary skills

                                Appraise staff performance and provide feedback to improve productivity and moral

                                Coordinate activities and contests to motivate staff and drive sales

                                Conduct periodic employee evaluations            

            Administrative Tasks

                                Brand Standard Adherence

                                Hilton University Training

                                Weekly Embassy Now Articles

                                Follow Room Service Brand Standards

                                Complimentary Breakfast & Evening Reception Standards

                                SALT Monitoring

                                Schedule writing in accordance with all budgeted guidelines.

                                Daily Paycom Checklist- Edit Punches | Overtime Audit | PAF Updates

            Sanitation and cleanliness standards

                                Hygiene and Uniform Standards

                                Accident prevention

                                Responsible for proper labeling, storage, and security of all food and non-food supplies.

                                Maintain cleanliness and organization of the kitchen and its equipment.

                                Follow all food safety guidelines set forth by Local, State and Federal Government.

            Repair and Maintenance

                                Maintaining all equipment to its optimum working order.

                                Ensuring preventative maintenance is being done on all kitchen equipment.

                                Ensuring proper work order procedures are followed, as well as following up on all work orders.

            Any other duties as assigned by Director of Food and Beverage

Minimum Qualifications

Culinary Certificate or Degree by an accredited culinary agency preferred.

Serve Safe Certification, or completion upon hire

Experience in a professional kitchen

Experience working in a corporate atmosphere.

Experience in banquet operations.

Proficient with Microsoft Office

Basic math skills required for maintaining cost effective operation.

Positive, honest, and energetic work ethic

Able to work ten hour-plus shifts plus the ability to stand, sit or walk for extended periods of time

Able to lift and/or carry up to 50 lbs.

Strong communication and Leadership skills.

Ability to motivate your team while working under pressure.

Willing and able to work evenings, weekends, and holidays.

Reliable transportation and ability to adhere to assigned schedule.

*Must be able to pass Background Check and Drug Test