Executive Chef - Banquets & Catering

About the Company

Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America. With a 30-year track record as an innovator in the hospitality industry, Highgate provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. The company specializes in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. Highgate utilizes industry-leading revenue management tools to identify and predict evolving market dynamics, driving outperformance and maximizing asset value.

About the Location

Located in the heart of downtown Providence, Rhode Island, the 294-room Graduate Providence is a landmark hotel with an illustrious past. Designed by Warren and Wetmore, the architects behind New York City’s Grand Central Station, the hotel debuted to widespread acclaim in 1922 and quickly became the tourist and social center of Providence. Today, deeply woven within the city’s fabric and culture, the Graduate Providence remains an authentic tradition. The hotel is a member of the Historic Hotels of America.

About the Role

The Executive Chef is responsible for coordinating, supervising, and directing all aspects of the hotel’s food production while maintaining profitable F&B operations and high-quality products and service levels. The role involves training staff, meeting corporate quality standards, establishing and enforcing food specifications, portion control, recipes, and sanitation. The Executive Chef also controls food and labor costs while maximizing guest satisfaction.

Responsibilities

• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring attention.
• Coordinate and monitor all phases of Loss Prevention in kitchen areas.
• Prepare and submit required reports in a timely manner (e.g., Wage Progress, payroll, revenue, employee schedules, quarterly action plans).
• Monitor quality of all food product and presentation.
• Oversee all aspects of the daily operation of the kitchen and food production areas.
• Respond to guest complaints in a timely manner.
• Ensure compliance with SOPs in all outlets and requisition procedures.
• Conduct staff performance reviews in accordance with Highgate Hotel standards.
• Understand, implement, and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
• Enforce all local health department sanitation laws.
• Work with the Director of F&B to create and implement menus.
• Design and implement an employee cafeteria rotating menu and oversee cafeteria operations.
• Coordinate, supervise, and direct the Stewarding Department.
• Compute daily food cost and assess food portion size, visual appeal, taste, and temperature of items served.
• Direct and train all chefs to ensure adequate operation in all outlets.
• Create menus for prospective clients and review/approve weekly payroll.
• Check food purchases for proper ordering, quality, and price structure.
• Oversee daily activities such as preparation for all food items, receiving daily inventories, log-on reports, and food cost reports.
• Communicate to Engineering any physical maintenance problems.
• Assist catering sales on all special menus and price structures.
• Participate in required M.O.D. program as scheduled.

Qualifications

• A 2-year, 3-year, or 4-year culinary degree and at least 5 years of progressive experience in a hotel or related field.
• Previous supervisor responsibility is required.
• Knowledge of F&B preparation techniques, health department rules and regulations, and liquor laws.
• Ability to work long hours when required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Maintain a warm and friendly demeanor at all times.
• Effective verbal and written communication skills for all levels of employees and guests.
• Ability to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner.
• Attend all hotel-required meetings and trainings.
• Participate in M.O.D. coverage as required.
• Maintain regular attendance in compliance with Highgate Hotel Standards.
• Maintain high standards of personal appearance and grooming, including wearing nametags.
• Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts toward productivity, identify problem areas, and assist in implementing solutions.
• Effectively handle problems, including anticipating, preventing, identifying, and solving them as necessary.
• Understand and evaluate complex information, data, etc., from various sources to meet appropriate objectives.
• Maintain confidentiality of information.
• Perform other duties as requested by management.