Executive Chef

Job Description

Job Description

Description : JOB SUMMARY

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. Provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The position involves management of all aspects of the kitchen operations, including menu planning, staffing, and scheduling, training, and shift execution. This individual will also exude pride in culinary excellence, demonstrate bold and innovative food skills, and be capable of sound, profitable management techniques. Strong leadership and ability to coach and develop employees as well as develop and implement systems in a fast paced restaurant / hotel banquet & catering environment, excellent organization skills, communication skills, time management skills, an eye for detail and a strong commitment to total guest satisfaction

The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

ESSENTIAL FUNCTIONS

• Responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests’ needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products?
• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
• Provide support of a specialist nature to the Executive Committee, particularly to the Sales and the Food & Beverage Manager. Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel.
• Responsible for the selection, training and development of the personnel within the department. Able to exercise hire and fire discretion within hotel’s policies. Oversee divisional matters as they relate to federal, state and local employment and civil rights laws.
• Control the elements that determine profit and loss. Responsible for all major operating expenses. Set margins and manage the business against projections. Make decisions that relate to profit and loss. Responsible for the financial management of the operation.
• Give direction and be responsible for the implementation of plans. Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures.

SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel :

Requirements :

SPECIFIC JOB KNOWLEDGE, SKILLS, AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities :

PHYSICAL DEMANDS

AVAILABILITY

This company operates seven days a week, 24 hours a day. At times it may be necessary to move you from your accustomed work day, to include Saturdays and Sundays, or time of work if business or task assignments demand. In addition, it should be understood that business needs determines the amount of hours that you work.