Hotel Executive Chef

About the role

The Hotel Executive Chef is a department head level position in the Food & Beverage Division, responsible for all culinary operations across various outlets including Stirrups, Emma’s Patisserie, In Room Dining, Yellow Pony Pub & Garden, and Horse to Water Pool. Reporting to the Director of F&B, this role collaborates closely with Restaurant GMs, Executive Chefs, Executive Pastry Chef, and the Director of Food & Beverage.

Responsibilities

• Select, train, evaluate, lead, motivate, coach, and discipline all employees in the culinary division to ensure that established cultural and core standards are met.
• Daily activities and operation planning.
• Aid in the planning and development of menus for the hotel, ensuring the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
• Ensure that sanitation standards as set forth by World Equestrian Center, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.
• Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications, and foster an awareness of the importance of food preparation and quality.
• Communicate with employees and managers to ensure operation needs are met, and attend regular operation meetings to ensure effective coordination and cooperation between departments.
• Perform other tasks or projects as assigned by the Sr. Director of F&B.
• Assist in other kitchen outlets as required by the Sr. Director of F&B.

Requirements

• Good communication skills, both verbal and written.
• 5 to 7 years of luxury culinary experience, preferably at Forbes 4- or 5-Star establishments or Michelin Star restaurants.
• Extensive knowledge of the kitchen, its services, facilities, and equipment.
• Detail-oriented with outstanding organizational and communication skills.
• Desire to continually enhance culinary experience.
• Excellent computational ability.
• Basic computer skills.
• Excellent leadership capability and customer relations skills.
• Excellent teaching, coaching, and training skills.
• Working knowledge of federal, state, and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations.
• Ability to perform duties in extreme temperatures.
• Ability to stand and walk for long periods of time.
• Ability to exert a well-paced ability to reach other departments of the conference center on a timely basis.
• Ability to lift to 50 lbs, occasionally.

Qualifications, Education, Experience, Skills, and Abilities

• Requires good communication skills, both verbal and written.
• 5 to 7 years of luxury culinary experience, preferably at Forbes 4- or 5-Star establishments or Michelin Star restaurants.
• Extensive knowledge of the kitchen, its services, facilities, and equipment.
• Detail-oriented with outstanding organizational and communication skills.
• Desire to continually enhance culinary experience.
• Excellent computational ability.
• Basic computer skills.
• Excellent leadership capability and customer relations skills.
• Excellent teaching, coaching, and training skills.
• Working knowledge of federal, state, and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations.
• Physical abilities to stand, walk, reach with arms and hands, climb or balance, stoop, kneel, crouch or crawl.