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Form of workJob Description
Job Description:
Direct food preparation, production and control for all food outlets and banquet facilities at hotel.
$60,000 to $65,000 per year
Essential Responsibilities & Functions:
Direct food preparation, production and control for all food outlets and banquet facilities at hotel.
$60,000 to $65,000 per year
Essential Responsibilities & Functions:
- The Executive Chef will train and manage kitchen personnel.
- Supervise/coordinate all related culinary activities.
- Estimate food consumption and requisition or purchase food.
- Standardize production recipes to ensure consistent quality.
- Establish presentation technique and quality standards.
- Work with Food & Beverage Management team to plan and price menus.
- Ensure proper equipment operation/maintenance.
- Ensure proper safety and sanitation in kitchen.
- The Executive Chef is responsible for all food service offered in the main restaurant, lounge, bars, catering and room service.
- The Executive Chef is responsible for hiring, discipline, performance reviews.
- Personally handles tastings for prospective clients, is expected to provide talking points table side in front of client and catering/sales managers.
- Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.
- Control the elements that determine profit and loss. Responsible for all major operating expenses. Set margins and manage the business against projections. Make decisions that relate to profit and loss.
- Must be available to work a flexible schedule to include weekends and holidays.
- Special qualifications: The ability to manage in a diverse environment with focus on client and customer services is essential to the success in this role.
- Experience: Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team. Must assume liability for accountability of expenses.
- Education: The ideal candidates will possess a bachelor's degree or related culinary degree with three or more years of industry and culinary management experience.
- Core competencies: Leadership, Management, Planning, Creativity, Self- Motivated, Positive Attitude and the ability to accept change.
- This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time. Position is subject to background check. $60K-$65K
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