Executive Chef

Responsibilities

• Provide guidance and direction to team members, including setting performance standards and monitoring performance
• Utilize interpersonal and communication skills to lead, influence, and encourage others
• Advocate sound financial and business decision making
• Demonstrate honesty and integrity, lead by example
• Encourage and build mutual trust, respect, and cooperation among team members
• Ensure property policies are administered fairly and consistently
• Review staffing levels to ensure that guest service, operational needs, and financial objectives are met
• Supervise and coordinate activities of team members engaged in food preparation
• Demonstrate new cooking techniques and equipment to team members
• Develop and implement guidelines and control procedures for purchasing and receiving
• Establish goals including performance goals, budget goals, team goals, etc.
• Communicate the importance of safety procedures, detailing procedure codes, ensuring team member understanding of safety codes, monitoring processes and procedures related to safety
• Manage department controllable expenses including food cost, supplies, uniforms, and equipment
• Participate in the budgeting process for areas of responsibility
• Provide direction for menu development
• Maintain purchasing, receiving, and food storage standards
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
• Interact with guests to obtain feedback on product quality and service levels
• Respond to and handle guest problems and complaints
• Review comment cards, guest satisfaction results, and other data to identify areas of improvement
• Identify the developmental needs of others and coach, mentor, or otherwise help others to improve their knowledge or skills
• Train culinary team members on the fundamentals of cooking and excellent plate presentations
• Observe service behaviors of team members and provide feedback

Requirements

• A high school degree (or equivalency) with Hotel/College training preferred
• 6 – 7 years management experience in the Culinary, food and beverage, or related field
• 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 follow all food and safety certifications (ex. Food sanitation certificate)
• Organizational skills and attention to detail
• Diplomatic team player able
• 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 availability days, nights, holidays, and weekends based on the demands of the hotel