Executive Chef

Responsibilities

• Aid the hotel director of operations and, at times, the general manager in budgeting, including food cost and payroll.
• Control all overheads and achieve food cost budget throughout the oncoming year, reporting variances with reasons and recommendations for remedial action.
• Collaborate with other food and beverage department managers on market potential for food outlets, comparing with competitors and assessing product availability.
• In conjunction with the hotel general manager and director of operations, plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing.
• Work with the hotel general manager and director of operations on capital expenditure items for the food and beverage department.
• Ensure guest satisfaction through the smooth and effective running of the day-to-day operation.
• Maintain control of the standards for purchasing and receiving items, working closely with the purchasing manager and hotel finance team.
• Test and evaluate products for quality, focusing on yield, holding qualities, market price, and wastage usage of leftovers.
• Control requisitioning of food quantities, forecasting volume to achieve maximum profitability by avoiding over/under production.
• Create recipes and production methods, assist the executive sous chef in compiling new restaurant, in-room dining, and banquet menus when required.
• Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.
• Responsible for control of equipment and scheduling maintenance.
• Maintain an up-to-date knowledge of local and international market trends to create food products satisfying guest needs, thereby maximizing sales opportunities in food outlets.
• Assist in the promotion of in-house sales activities, such as culinary festivals, chef specialties, and culinary competitions.
• Plan, organize, and control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime.
• Interview/recruit suitable staff for the operation, in conjunction with the director of operations, personnel, and the hotel general manager.
• Oversee the training/development of all kitchen staff by ensuring effective on and off the job training is carried out.
• Stay aware of state legislation in employment and industrial relations.
• Establish effective and efficient office procedures in handling daily menus, banquet menus, purchase requirements, general correspondence, filing, and records.
• Perform all duties applicable to a department manager within the hotel.
• Actively participate in the critical path task sheet for the food and beverage department.
• Attend and conduct all required department meetings.

Qualifications

• At least 5 years’ experience in an Executive Chef kitchen management capacity.
• Excellent knowledge of current culinary trends.
• Strong knowledge of food cost and inventories.
• Critical thinking and problem-solving skills.
• Competent in culinary creativity as demonstrated by cooking test.
• Competent in managing a high-volume hotel business.
• Good knowledge of computers (Excel & Word).
• Clear, concise written and verbal communication skills.
• Comfortable speaking to guests and conducting meetings.
• Good understanding of cost control.
• Leadership and mentoring skills.
• Flexible schedule to include working nights, weekends, and holidays.

Pay

Salary for this position starts at $130,000 - $145,000/year based on experience.

Benefits

• Medical, Dental, Vision and other healthcare benefits.
• Paid Maternity Leave.
• 401k.
• Paid Time Off Accrual.

Schedule

The schedule may include working nights, weekends, and holidays.