Overview:The Executive Chef is responsible for the successful operation and administration of the culinary department to include stewarding. The Executive Chef must ensure that the culinary department is continually balanced by focusing on both providing an exceptional culinary experience to every guest and maximizing department profitability. The Executive Chef is responsible for ensuring that all kitchen operations are carried out professionally, to standards and at the highest level of service. The Executive Chef will achieve desired outcomes by planning, implementing, and controlling effective departmental strategies that drive results and through the creation, development, and maintenance of a competent, motivated, and empowered culinary staff. The Executive Chef will effectively lead, train, coach, motivate, engage, and provide feedback to the culinary staff, supervisors, and managers daily. The Executive Chef will always maintain a hands-on approach to all culinary operations.
Key Duties & Responsibilities: - Create and execute innovative culinary strategies that will drive the hotel to exceed guest satisfaction and revenues.
- Maintain a hands-on approach to all culinary operations.
- Work collaboratively with all members of the food and beverage team in menu planning, development, and execution.
- Ensure all kitchen and stewarding staff and management are properly trained to standards and able to carry out the operations of each department.
- Work closely with department managers to develop them both personally and professionally.
- Drive outlet revenues through strategic marketing, promotion and up selling efforts.
- Calculates accurate, theoretical, and weighted food costs. Coordinates with accounting for food costs.
- Estimates production needs on a daily and weekly basis. Communicates production needs to "key" kitchen associates daily.
- May schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
- Work with culinary staff to ensure portion sizes, garnishing, presentation, and preparation of food exceed standards.
- Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.
- Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities.
- Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
- Establish standards for personnel performance and customer service.
- Review work procedures and operational problems to determine ways to improve service, performance, or safety.
- Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance.
- Record and analyze the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
- Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control.
- Train workers in food preparation, and in service, sanitation, and safety procedures.
- Coordinates with the Front Office for VIP lists, VIP fruit and cheese orders, forecast rooms sales, and any group information.
- Coordinates with Catering, Conference Services and Banquet Departments for catering procedures, Banquet Event Orders (BEO's), and weekly forecast meetings.
Education and Experience:- Bachelor's Degree (Four Year College or University) preferred: or 6 Years Work Equivalent
- Experience with hotel restaurant systems such as MICROS is required. Certificates & Licenses: Serve Safe, TIPS or Care Certified Other Requirements: Previous experience in hotel restaurants required. Management experience required.
- Excellent computer skills needed including familiarity with Microsoft Office.
