Executive Chef

Overview

The Executive Chef at the TWA Hotel will report to TWA Hotel Manager and will be responsible for the overall success of the daily Culinary operations. He/she will lead the Culinary team members and manage all food related functions to continually improve guest and team member satisfaction while maximizing the financial performance in all areas of responsibility. Further responsibilities include supervising all kitchen areas to ensure a consistent, high quality product is produced, guiding and developing staff including direct reports and ensuring that sanitation and food standards are achieved. The ideal candidate for this role will exhibit culinary talent and have a passion for excellence and execution in all culinary efforts and possess the ability to maintain high guest and team member satisfaction.

Primary Responsibilities:

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Provides guidance and direction to team members, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Solicits team member feedback, utilizes an "open door" policy
• Supervises and coordinates activities of team members engaged in food preparation.
• Demonstrate new cooking techniques and equipment to team members
• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring team member understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.
• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and create decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures team members maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.
• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers team members to provide excellent customer service. Establishes guidelines so team members understand expectations and parameters. Ensures team members receive on-going training to understand guest expectations.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Trains Culinary team members on the fundamentals of good cooking and excellent plate presentations.
• Observes service behaviors of team members and provides feedback
• Other duties as assigned

Qualifications:

• High school degree (or equivalency) with Hotel/College training preferred.
• 6 – 7 years management experience in the Culinary, food and beverage, or related professional area
• Extensive experience in management of cooks and stewards
• Extensive culinary knowledge in both classical and current culinary trends
• Able to work in high stress environment. Ability to remain cool under extreme pressure
• Must be in compliance with all food and safety certifications (ex. Food sanitation certificate)
• Organizational skills and attention to detail
• Diplomatic team player able to foster relationships with Members, employee partners and guests.
• Excellent communication skills both written and oral.
• Proficient in the use of Microsoft Office, event management software and customer management platform
• Creative and innovative, as well as proactive and customer-oriented
• Excellent time management

• Strong leadership and communication skills
• An aptitude for self-motivation
• A can-do attitude and a hands-on approach
• A flexible schedule that allows you to be available days, nights, holidays and weekends based on the demands of the hotel

• MCR is the 3rd-largest hotel owner-operator in the United States.
• Founded in 2006, our company has offices in New York City, Dallas, Chicago, and Richmond, Virginia.
• MCR has a $5.0 billion portfolio of 148 premium-branded hotels containing more than 22,000 guestrooms across 37 states and 106 cities.
• MCR has more than 7,000 team members across the country and operates hotels under 9 Marriott brands, 8 Hilton brands and a number of unflagged independent hotels.
• MCR was named one of Fast Company’s 10 Most Innovative Travel Companies of 2020.
• MCR is a three-time recipient of the Marriott Partnership Circle Award, the highest honor Marriott presents to its owner and franchise partners, and a recipient of the Hilton Legacy Award for Top Performer.
• For the TWA Hotel at New York’s JFK Airport, MCR won the Development of the Year (Full Service) Award at The Americas Lodging Investment Summit (ALIS), the Urban Land Institute New York Excellence in Hotel Development Award and the American Institute of Architects national Architecture Award, the highest honor given by the AIA

• Hotel Discounts
• Weekly Pay
• Paid Time Off
• Retirement Options
• Referral bonuses
• Career advancement & upward mobility
• Health, Dental, Vision Insurance- available after 30 days of employment for full-time team members