Description

Our Executive Chef is an integral part of the team, handling everything food-related in our hotel. Lead a team of Sous Chefs & Cooks in the creation of menus, implementing effective kitchen management systems & processes, and aspiring to the highest standards and creativity. The Executive Chef will lead the team in delivering an excellent, fine dining experience for our guests.

ABOUT OUR POSITION

Responsible for managing all culinary operations for our new restaurant main kitchen and personalized guest amenities. Ensure adherence to food safety and hygiene standards. Execute all kitchen operations in to ensure consistent high food quality and hygiene standards, guest and colleague satisfaction and profitability & cost/waste control of areas.

General Responsibilities Include:

• Craft culinary experiences that reflect the restaurant concept, constantly looking for new and different ways to elevate the guest’s dining experiences.
• Plan, direct, and supervise the food preparation and cooking activities of their kitchens.
• Develop recipes, portion specifications, and establish standard preparation procedures for all dishes.
• Maintain superior knowledge in trends, industry demographics and market focus. Research new initiatives, technology, products and services that will propel the restaurant forward as a market leader.
• Determination of purchasing specifications and budgetary allotments for all menu items.
• Make periodic and regular inspections of units to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance.
• Collaborates with Restaurant General Manager on restaurant operations, business/financial decisions, and supervisory responsibilities.
• Works closely with PR + Marketing team to drive public awareness for daily operations and unique culinary initiatives which can help improve the hotels popularity and profitability.
• Maintain complete knowledge of and compliance with all company policies, service procedures and standards.
• Have a working knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control and hiring/counseling/termination policies.
• Monitors guest satisfaction, ensuring a world class experience; Assists guests with special requests as needed.

Skills/Knowledge Required:

• Strong computer literacy, with knowledge of Word, Excel, and Outlook
• Read and employ math skills for following recipes
• Exceptional communication skills, passionate, strategic and innovative
• Able to develop strong work relationships with both Guests and Colleagues
• Self-confident, proactive, and able to prioritize and make effective decisions
• Advanced knowledge of the principles and practices within the Food & Beverage/Hospitality profession

Qualification Standards:

• Culinary Degree preferred but not required for the right candidate.
• Minimum 5 years’ experience as an Executive Chef in a restaurant, hotel, and/or food and beverage unit with a similar style of dining, capacity, and volume.
• Must have at least 5 years of Catering experience & ability to manage multiple on-premise events simultaneously through skillful organization and delegation skills.
• Must have strong managerial experience with operations, logistics, guest service and all other aspects of the F&B operation.
• Strong knowledge of financials, including but not limited to budgeting, forecasting, COGS controls, labor controls,

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.