Executive Chef

About the role

The Executive Chef oversees the safe and efficient operation for the culinary and kitchen operations in accordance with company standards. He/She establishes and maintains standard operating procedures, kitchen systems including preparation logs, inventories, product usage and PMIX reporting.

Responsibilities

• Oversee the safe and efficient operation for the culinary and kitchen operations in accordance with company standards.
• Establish and maintain standard operating procedures, kitchen systems including preparation logs, inventories, product usage and PMIX reporting.
• Deliver hospitable service that is attentive, friendly, efficient, and courteous; demonstrate patience, tact, and diplomacy.
• Collaborate, create rapport, and work effectively with others; earn and maintain trust and respect.
• Identify the issue, collect and analyze information to understand the problem and effectively resolve. Identify, recommend, and implement best practices.
• Handle confidential and sensitive information appropriately.
• Schedule time to meet job demands, multi-task, prioritize, follow through, and work efficiently with limited supervision.
• Maintain composure and work under pressure, managing stress to meet business demands.
• Follow instructions and achieve thoroughness and accuracy when accomplishing tasks.
• Utilize computer technology, i.e., e-mail, MS Word, Excel, & other hotel related systems to enhance organizational efficiency.
• Share knowledge and act as a resource in teaching others to perform tasks efficiently and safely.
• Show strong Culinary/cooking skills, skilled in different styles of cooking, Food cost analysis, knowledge of food ordering, inventories, labor control, Knife skills, grill, broiler, sauté and Expediter skills; garde manger experience, Financial understanding of food costs and minimizing waste in the kitchen.

Requirements

• Minimum 2 years’ of high volume kitchen management; catering/banquet experience, management or previous supervisory experience in food and beverage operations preferred; Culinary degree desirable or equivalent combination of education and work.
• Experience with employee coaching and counselling as well as documentation.
• Experience with establishing, documenting and enforcing food safety procedures and workplace safety procedures, as well as purchasing, receiving and inventory control.
• Serve Safe Certification and Allergy Awareness Training strongly preferred.

Qualifications

• Strong leadership skills - ability to effectively motivate, mentor, coach & counsel others to perform well (including appropriate documentation).
• Customer Service - deliver hospitable service that is attentive, friendly, efficient, and courteous; demonstrate patience, tact, and diplomacy.
• People Skills - ability to collaborate, create rapport, and work effectively with others; earn and maintain trust and respect.
• Communication Skills - ability to effectively listen & communicate professionally, both verbally and in writing.
• Problem-Solving & Analytical Skills - ability to identify the issue, collect and analyze information to understand the problem and effectively resolve.
• Judgment & Discretion - appropriately handle confidential and sensitive information.
• Organizational & Time Management Skills - ability to appropriately schedule time to meet job demands, multi-task, prioritize, follow through, and work efficiently with limited supervision.
• Aptitude & Adaptability - ability to learn quickly and adapt to changing priorities and business needs.
• Composure - ability to maintain composure and work under pressure, managing stress to meet business demands.
• Attention to Detail - ability to follow instructions and achieve thoroughness and accuracy when accomplishing tasks.
• Computer skills/ Technical Aptitude - proficiency in computer technology, i.e., e-mail, MS Word, Excel, & other hotel related systems.

Skills

• Culinary/cooking skills - skilled in different styles of cooking.
• Food cost analysis - knowledge of food ordering, inventories, labor control.
• Knife skills, grill, broiler, sauté and Expediter skills; garde manger experience.
• Financial understanding of food costs and minimizing waste in the kitchen.

Benefits

• Health Coverage That Works for You: We contribute up to 80% toward individual health plans and offer affordable dental and vision insurance. Plus, with FSA and HSA options, you can plan for your healthcare costs your way.
• Secure Your Future: With our 401K plan and discretionary yearly match, you can build the financial future you deserve.
• Peace of Mind: We provide paid group term life insurance for select positions, 50% shared cost short-term disability, and you have the option to purchase additional employee paid life insurance.
• Time for You: Enjoy our robust PTO plan and 7 paid holidays to maintain work-life balance.
• Quick Access to Your Paycheck: Our earned wage access program has you covered!
• Additional Support: From our Employee Assistance Program (EAP) to a sober support network, and our commitment to being a recovery-friendly workplace, we're here to help you thrive personally and professionally.
• Perks: Love to travel? Enjoy exclusive hotel travel discounts as a member of our team. Additional benefits may be available based on property specific locations!

Pay

TBD

Schedule

TBD