Executive Chef

Description

POSITION PURPOSE:
Responsible for all food preparation, production, and control of labor and food costs for all food outlets and banquet operations to meet hotels high standards of quality.

ESSENTIAL FUNCTIONS:
1. Interview, hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking, and presenting food in accordance with productivity standards, cost controls, and forecast needs. Process time edits in a timely manner.
2. Listen actively and communicate clearly while interacting with internal and external customers to promote food products and direct staff activities. Analyze feedback from clients and associates, make judgements, and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to customers. Organize and conduct monthly culinary meetings.
3. Monitor staff performance, product quality and production flow; foster
improvement where necessary.
4. Create and implement new menus and individual menu items for all outlets based on current food trends regional tastes and seasonal price fluctuations. Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations. Confer with Director of Food & Beverage regarding new selections and changes.
5. Audit food storeroom items, market sheets and storage to maintain consistent quality products to ensure adherence to all health code requirements. Enforce safety procedures and cleanliness throughout kitchen(s) including walk-in and reach-in boxes.
6. Create, strengthen, and maintain vendor relationships.
7. Organize and conduct chef teambuilding classes for corporate clientele.
8. Represents the property in the media when the occasion arises.
9. Assists Director of Food and Beverage in estimating annual food budget.
10. Ensures compliance with all local, state, and federal rules and regulations.
11. Dines at local and regional restaurants to observe the latest trends in food presentation and pricing.
12. Prepare all food items according to recipe specifications.
13. Monitors outlets during peak periods to oversee production flow and presentation.
14. Maintains vacation schedule for proper staffing.
15. Report any equipment in need of repair to Chef and Engineering for service.
16. Performs other duties as requested, such as V.I.P. parties and staff meetings.

POSITION REQUIREMENTS:

1. High School education required. Minimum of 2 years formal culinary schooling.
2. Must have a minimum of two years prior experience as an Executive Chef with knowledge of most international and domestic dishes. Experience must be in a facility with food revenue and volume in excess of ten million dollars annually.
3. CPR certification and/or First Aid training preferred. Must be able to obtain certifications in Serve Safe, and HPH Interviewing.
4. Considerable knowledge of mathematical skills (addition, subtraction, multiplication, and division) necessary to interpret reports and budgets.
2. Considerable knowledge of basic computer operations, and software as it pertains to inventory control, menu creations, etc.
3. Extensive knowledge of menu development, insight to marketing, cost, and wage control.
4. Thorough knowledge of food products, insight into marketing, cost, and wage control.
5. Thorough knowledge of food products, standard recipes, and proper preparation.
6. Ability to analyze, forecast data, and makes judgements to ensure proper payroll and production control.
7. Ability to read, write, and speak English to comprehend and communicate job functions.
8. Finger/hand dexterity in order to operate food machinery.
9. Ability to grasp, lift, and/or carry, or otherwise move goods weighing a maximum of 400 lbs. on a continuous schedule.
10. Ability to work in confined spaces.
11. Ability to supervise large staff and accomplish goals on a timely basis.
12. Ability to perform duties within extreme temperature ranges.
13. Ability to conduct meetings, menu briefings, and maintain communication lines between line staff and Director of Food and Beverage.
14. Ability to stand, walk, and/or sit continuously perform essential functions for an extended period of time.
15. 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.
16. Hearing and visual ability to observe and detect signs of emergency situations; distinguish product, taste, texture, and presentation; and observe preparation.