Executive Chef - Convention Centers

Levy Restaurant Limited Partnership   •  

Virtual / Travel

Industry: Food & Beverages

  •  

5 - 7 years

Posted 83 days ago

The Role of Executive Chef 

Mission

As an Executive Chef with Levy Restaurants, it will be your primary responsibility to create cuisine that exceeds guest expectations and to provide strong leadership while delivering cost goals and living our company vision and values.

 

Major Areas of Responsibility

 

Operations

·         Establishes standard for menu content

·         Ensures execution of all menus

·         Maintains recipes to meet core standards

·         Ensure that team members consistently deliver Thousand Detail Dining to every guest, every time

·         Has strong attention to detail

·         Regularly obtains feedback from clients and guests to improve operations

·         Holds team accountable to steps of service to deliver great guest service

·         Ensures team members have the tools necessary to complete their jobs

·         Delivers culinary standards to build top line sales

·         Respond and assist in any departmental guest service issues

·         Supports and communicates Company initiatives

·         Executes all menus, promotions and programs as outlined by the Director of Operations in accordance with Levy Restaurants standards

·         Acts as a liaison with team, including partner’s operational team, Levy Restaurants team and other areas as needed to ensure efficient operational performance

·         Ensures proper execution of preventive maintenance schedule as set forth by Director of Operations

·         Ensures that daily walkthroughs are being conducted in culinary areas for each event

 

Controls

·         Thoroughly and accurately uses applicable Levy systems (BOSS, Point-of-sale, WFM and more)

·         Practices proper product control and handling of all inventory and equipment

·         Achieves daily sales and assigned cost goals

·         Ensures that all security, safety and sanitation standards are achieved

·         Employs good safety and sanitation practices

·         Forecasts and adequately schedules team members to meet operational needs and desired targets

·         Provides operational planning to ensure adequate products and equipment are ordered for anticipated business levels

·         Ensures team members adhere to Levy Restaurants Company guidelines as stated in team member training manual and employee handbook

·         Ensures required department reports are completed and information is compiled at month end closing

 

Team

·         Displays a positive attitude towards team members

·         Interviews, hires, trains and develops team members according to Levy Restaurants guidelines

·         Conducts regular scheduled meetings to ensure lines of communication are open between management and team members

·         Hires Sous Chefs who can deliver the Levy philosophy

·         Mentors department managers to develop their skills and leadership abilities

·         Promotes a cooperative work climate, maximizing productivity and morale

·         Uses all performance management tools to provide guidance and feedback to team

Levy is an equal opportunity employer. At Levy we are committed to treating all Applicants and Team Members fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation

Required Skills

  • Creative problem-solver who brings passion, enthusiasm and fresh ideas.
  • Proven track record of being organized, dependable and self-motivated.
  • Team builder and ability to successfully manage and develop a team.
  • Able to work independently and have the capacity to manage up and down.
  • Ability to work 60 + hours per week (as needed).
  • Willingness to work a flexible schedule, including days, evening, weekends and holidays.
  • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet

Required Experience

Here is the kind of Executive Chef we are looking for:

  • Degree or training in Culinary Arts, Hospitality or related field, or culinary certificate preferred.
  • At least two (2) years holding an Executive Chef position.
  • Seven (7) + years of culinary experience
  • High volume, complex food service operations experience