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Job Title: Executive Chef

Department: Food and Beverage

Supervision Exercised: F&B Department

Supervision Received: General Manager, VP: Food and Beverage

JOB SUMMARY

Supervision and Execution of Food & Beverage team, and Kitchen team.

The Executive Chef has overall responsibility for managing the staff and operation of the kitchen to ensure the highest quality of food service to hotel restaurants, banquets, and functions. The Executive Chef will meet or exceed productivity standards, taking corrective action as needed to ensure standards and guest satisfaction are maintained. Work hours/days vary as dictated by business needs and include weekends and holidays.

JOB DUTIES

• Hire, train, schedule, support, review, discipline and terminate employees

• Train and manage all kitchen employees. Responsible for the development of the kitchen employees

• Post schedules for kitchen employees on a weekly basis

• Complete payroll reports for bi-monthly payroll

• Develop menus with a wide scope and variety

• Monitor presentation of all foods served to guests and ensure that appearance and quality are consistently maintained.

• Plan and prepare various food items and meals for hotel restaurant catering functions, following proper food handling and safety guidelines

• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards

• Assist in the planning, writing, and pricing of food menus

• Ordering and receiving of all Food & Beverage items

• Maintain and enforce sanitation laws and safety standards with anyone entering the kitchen area

• Maintain an adequate supply of all provision in the kitchen and establish programs that minimize waste

• Ensure foods are stored and served at proper temperatures

• Prepare annual departmental budget according to specifications set forth by the General Manager with the assistance of the Regional Controller

• Monitor and control departmental expenditures to ensure meeting operational standards while maintaining annual budget

• Maintain food and labor costs

• Ensure that all kitchen equipment works and is maintained properly.

• Regularly inspect all kitchen areas to ensure sanitary conditions.

• Make changes that respond to the marketplace and to guests’ needs, both present and anticipated.

• Use market research to develop new products

• Ordering and dealing with vendors in a professional manner

• Conduct regular departmental operations meetings, including monthly safety meetings

• Ensure safe work practices of all kitchen employees, including compliance with company and departmental safety rules and regulations and the proper use and handling of all relevant equipment

• Attend all mandatory meetings as directed

Required experience:

• Executive Chef: 2 years
• Excellent knowledge of BOH systems

Physical requirements:

• Prolonged periods of standing
• Must be able to occasionally lift and/or move up to 50 lbs.

Employees must fulfill their performance standards for this position and comply with company policies, rules and procedures of the hotel, including those set out in the Employee Handbook or otherwise communicated (verbally or in writing) to employees. The job description is intended to describe the general nature and work responsibilities of the position. This job description and duties of this position are subject to change, modification, and addition as deemed necessary by the hotel. Employees are required to comply with supervisory instructions and perform other job duties, responsibilities and assignments requested by supervisors, managers, or other hotel/company officials.

All positions require service-minded team players with personable, enthusiastic, and outgoing personalities. We offer many benefits for full-time employees such as medical, dental, life insurance, 401K, paid time off, discounted hotel stays and more. Pre-employment background screening is required as a condition of employment.

EOE/M/F/Vet/Disabled