Executive Chef

Overview

We are looking for an Executive Chef, ideal candidate will be ACF certified, or will have a culinary degree from a recognized culinary institute.

This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of developing creative menus which reflect seasonal availability based on the concept of the restaurant, responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally.

JOB SUMMARY : You will create menus which reflect seasonal availability based on the concept of the restaurant, as well as a food & beverage merchandising programs for grab & go or any other food retail element in the hotel.

You will analyze menus and procedures to improve profit and quality, including creating Menu Engineering and Cost Recipes charts.

You will have your fingers on the pulse of trends, making changes based on guest needs, the hotel’s guest mix, and industry trends.

You will be creative in developing daily, seasonal, and special event menus to enhance the guest experience. You will forecast purchases and maintain food cost to align with budget.

You will develop purchase specifications for all food products and related items, ensuring order guides are set up accordingly, and food inspection and receiving standards are met.

You will monitor all activities of Stewarding department and employees. You will enhance the skills of your team by designing training and development plans.

You will work closely with the culinary team to provide demonstrations / examples of quality food and recipe standards. You will create an amenity program that reflects the hotel and its environment.

A creative solution with a wow factor. You will attend cross departmental meetings as needed. You will lead in the compliance of required health food and safety requirements.

You will coach, train and mentor your team members; partnering with Human Resources on succession planning and strategic staffing.

You will keep an accurate payroll ledger on the individuals, responsible for scheduling all departments. You are the leader of culture, One Team all employees feel empowered to assist any guests of the Hotel.

You will maintain clear communication with the General Manager, Director of Food and beverage and Human Resources department.

You will partner with the Corporate Chef to drive programs that ensure centralization and consistency. NOTE : The above declarations are not intended to be an "all-inclusive" list of duties and responsibilities of the job described, nor are they intended to be such a listing of skills and abilities required to do the job.

Rather, they are intended only to describe the general nature of the job. This document is not intended to be and does not constitute any form of employment contract or agreement.

Qualifications QUALIFICATIONS : The Executive Chef should be a college graduate, preferably with a degree from an accredited college, university or culinary institution in a related field.

Should be familiar with the proper preparation of most international and domestic dishes. This position requires an individual with management insight into marketing, human relations and menu development.

He or she must understand the importance of cost control and wage percentage. Must have the ability to plan, organize and implement assignments within the food preparation department.

Must have a thorough knowledge of the various cuts of meat, fish and poultry and be able to recognize the quality of same.

Must also be thoroughly knowledgeable in the proper handling and storage of all dry goods and refrigerated items in order to maintain the highest degree of sanitation and safety possible in food handling.

Outstanding communication skills, delegation, and abilities to have a vison for the culinary team. A hands-on working position with in-depth knowledge and skill in all aspects of food production to ensure proper training.

Be a mentor and a coach to maintain employee retention. PHYSICAL REQUIREMENTS : The Executive Chef must be in excellent physical condition since he or she may often be expected to work long hours, under pressure, in an extremely warm environment.

One can usually expect to have to work during weekends and holidays.