Executive Chef

POSITION PURPOSE

Direct food preparation, production and control for all food outlets and banquet facilities at hotel.

ESSENTIAL FUNCTIONS

· Supervise and coordinate activities of culinary employees; hire, train, develop, assess and empower staff to achieve the department's goals.

· Forecast, implement, monitor, control and report on the kitchen/outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service.

· Create staff schedules to ensure that demand is met and that kitchen is operating efficiently.

· Plan and direct food preparation and visually inspect all food sent from the kitchen to ensure quality and timeliness.

· Create and implement menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Director of Food and Beverage.

· Select and develop recipes to ensure consistent quality.

· Establish presentation technique and quality standards for the kitchen.

· Estimate food consumption and demand and order supplies, food, and ingredients accordingly.

· Monitor, control and manage kitchen costs and expenses according to the budget.

· Ensure knowledge of menu and all food products.

· Ensure proper equipment operation/maintenance.

· Practice and ensure kitchen cleanliness, correct food handling and food storage procedures according to federal, state, local and company regulations.

· Ensure and train employees to maintain a safe and secure environment at all times and comply with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.

· Coordinate and monitor inventory and par levels.

· Manage loss prevention and security of inventory and food items.

· Cook selected items or for select occasions as needed.

· Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques.

· Assist catering sales on all special menus and price structures.

· Interacting with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly.

· Assist in the front of the house as needed.

OTHER

· Regular attendance in conformance with the standards, which may be established by the hotel from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

· Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

· Upon employment, all employees are required to fully comply with the hotel’s rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

SUPPORTIVE FUNCTIONS

· In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

· Consult with the Director, Catering/Convention Services and Outlet Manager on a weekly basis as well as with other departments as necessary.

· Participate in long range planning.

· Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

· The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills and abilities.

· Must be able to speak, read, write and understand the primary language(s) used in the workplace.

· Must be able to read and write to facilitate the communication process.

· Requires good communication skills, both verbal and written.

· Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision.

· Must possess basic computational ability.

· Must possess basic computer skills.

· Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.

· Extensive knowledge of menu development, insight into marketing, cost and wage control.

· Thorough knowledge of food products, standard recipes and proper preparation.

· Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.

· Ability to supervise large staff and accomplish goals on a timely basis.

· Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Food & Beverage Manager.

· Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.

· Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.

· Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.

· Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations.

WORKING ENVIRONMENT / PHYSICAL DEMANDS

· Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.

· Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.

· Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.

· Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.

· Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.

· Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.

· The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.

· Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.

· Must be able to lift up to 30 lbs. on a regular and continuing basis.

· Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.

· Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.

· Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

· Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.

· Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

· Requires manual dexterity to use and operate all necessary equipment.

· Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.

Job Type: Full-time

Schedule:

• Day shift
• Evening shift
• Monday to Friday
• Morning shift
• Weekends as needed

Work Location: In person