Job Details
Description
What You’ll Do :
Our Executive Chef is at the top of this food chain and is responsible for all aspects of the kitchen and kitchen personnel : recipes, menu plans, portion control, food quality, inventory control, budgeting, and team member supervision.
Clearly, the Executive Chef has a full plate! Here are just a few tasks you can expect to do on a daily basis :
- Interview, hire, and train kitchen personnel.
- Research market trends to develop creative menu selections and concepts.
- Establish the day's priorities and assign production and preparation tasks to staff to execute.
- Requisition the day’s supplies and ensure that they are received and stored correctly.
- Ensure that staff report to work as scheduled; document any late or absent employees.
Where You’ve Been :
We’re looking for someone with a degree from a reputable Culinary School or College and at least 3 years’ experience as a Sous Chef.
You’re someone with knowledge of food safety procedures and knows the ins and outs of professional cooking and knife handling skills.
When You’re Here :
This probably goes without saying but you’ll be on your feet a lot. There will be occasions when you may be carrying / lifting up to 50 pounds, walking, bending / twisting, climbing stairs and working on slippery floors.
You also must be able to accommodate varying schedules including nights, weekends and holidays. But wait, there’s a great upside : in exchange for your flexibility, we offer excellent pay, hotel discounts, F&B discounts and the opportunity to be part of an anything-but-standard growing hotel company.
Qualifications
Skills
Behaviors
Motivations
Education
Experience
Licenses & Certifications
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