Executive Chef

POSITION OBJECTIVE

Direct food preparation, production and control for all food outlets and banquet

facilities of the hotel.

ESSENTIAL JOB 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.

 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 Deer

Path Inn’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.

 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 :

 Consult with the Director, Catering / Convention Services and Outlet Manager

on a weekly basis as well as with other departments as necessary.

 Participate in long range planning.

 Participate, support and make recommendations for ongoing hotel

programs with continuous improvement in networking.

 Additional duties as necessary and assigned.

 Professionally represent the hotel in community and industry organizations

and events.

 Participate as a team player with all departments.

 Provide constructive feedback to all departments.

 Be a leader and a role model to all employees.

EDUCATION / EXPERIENCE

High school or equivalent education required. Minimum of two years of culinary

school. Must have 3 or more years of previous Executive Chef experience in a

hotel / resort.

REQUIREMENTS

 Must be able to speak, read, write and understand the primary language(s)

used in the workplace.

 Must be able to read and write to facilitate the communication process.

 Requires good communication skills, both verbal and written.

 Most tasks are performed in a team environment with the employee acting

as a team leader. There is minimal direct supervision.

 Must possess basic computational ability.

 Must possess basic computer skills.

 Knowledge of computer accounting programs, math skills as well as

budgetary

 Analysis capabilities required.

 Extensive knowledge of menu development, insight into marketing, cost

and wage control.

 Thorough knowledge of food products, standard recipes and proper

preparation.

 Ability to analyze, forecast data, and make judgments to ensure proper

payroll and production control.

 Ability to supervise large staff and accomplish goals on a timely basis.

 Ability to conduct meetings, menu briefings and maintain communication

lines between line staff and Director, Food & Beverage.

 Ability to effectively deal with internal and external customers some of

whom will require high levels of patience, tact and diplomacy and collect

accurate information to resolve conflicts.

 Ability to create recipes and support material, i.e., recipe cards, descriptions,

and pictures, and to read and visualize same.

 Artistic ability to create theme menus, ideas for ice carvings, decorations,

etc.

 May be required : to apply common sense understanding to carry out

instructions furnished in written, oral, or diagram form; to deal with

problems involving several concrete variables in standardized situations.

PHYSICAL DEMANDS

 Most work tasks are performed indoors. Temperature generally is moderate

and controlled by hotel environmental systems; however, must be able to

work in extreme temperatures like freezers (-10°F) and kitchens (+110°F),

possibly for one hour or more.

 Must be able to sit at a desk for up to 5 hours per day. Walking and standing

are required the rest of the working day. Length of time of these tasks may

vary from day to day and task to task.

 Ability to physically handle knives, pots, mirrors, or other display items as

well as grasp, lift and carry same from shelves and otherwise transport up

to 50 pounds to every area of the kitchen. Ability to perform cutting skills on

work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet

kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various

kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and

other kitchen related equipment.

 Ability to physically self-demonstrate culinary techniques, i.e., cutting,

cooking principles, plate presentation, safety and sanitation practices.

 Ability to create, build, handle, and dismantle displays up to 8 feet high,

including ice carvings.

 The worker is subject to noise. There is sufficient noise to cause the worker

to shout in order to be heard above the ambient noise level.

 Must be able to exert well-paced ability in limited space and to reach other

departments of the hotel on a timely basis.

 Must be able to lift up to 30 lbs. on a regular and continuing basis.

 Must be able to push and pull carts and equipment weighing up to 250 lbs.

occasionally.

 Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks

occasionally.

 Requires grasping, writing, standing, sitting, walking, repetitive motions,

bending, climbing, listening and hearing ability and visual acuity.

 Talking and hearing occur continuously in the process of communicating

with guests, supervisors and subordinates.

 Vision occurs continuously with the most common visual functions being

those of near and color vision and depth perception.

 Requires manual dexterity to use and operate all necessary equipment.

 Must have finger dexterity to be able to operate office equipment such as

computers, printers, 10-key adding machine, electric typewriter, multi-line

touch tone phone, filing cabinets, photocopiers, dolly and other office

equipment as needed.

WORK ENVIRONMENT

 Must be able to work effectively in a stressful environment, communicate

with others, effectively work with customers and accept constructive

criticism from supervisors

 Must be able to change activity frequently and cope with interruptions