Executive Chef

Executive Chef

TheExecutive Chefrole is an extremely important role within Food & Beverage, this role directly supervises the daily operation of the culinary staff, ensures sanitation standards are maintained, promotes a safe working environment, ensures maximum guest satisfaction, oversees the protection of assets and monitors expenses & inventories.This is a hands on position that willbe responsible foroverseeing large volumes of food for events such as meetings and weddings as well as the restaurant.TheExecutive Chefwill work closely with theCateringteamin ensuringindividual banquet event orders (BEOs)are executedsuccessfully. This role will also work closely with the Catering team on the creation of menus andpricing for not only standard menus but also customizing menus to a clients needs. This role will also work closelywith the Director of Food & Beverage on the execution of restaurant menus,food quality, food costs and budgeting.Responsibilities for this role also include overseeing the culinary team to include interviewing, hiring and training in addition to directing tasks, appraising performance, coaching/counseling and resolving issues.

Participate in the development and execution of the kitchens business strategies to maximize profitability of the kitchen:

• Operate Kitchen in accordance with Brand, Waterton and Hotel standards of operations.
• Develop and implement operating procedures and standards that support associates in their effort to deliver exceptional service and teamwork.
• Control costs by adhering to standards of operations for forecasting, budgeting, scheduling, payroll control and other expense management systems.
• Manage labor costs, food controls, equipment maintenance and training leading to increased profitability.

Develop and implement menu and dining strategies which are aligned with the hotels targeted market position:

• Keep current with local competition; adjusts menu periodically to create a point of difference in the marketplace.
• Research guest preferences and develops a menu which incorporates local foods and flavors in a casual dining experience.
• Seek out sources for fresh food monitors all produce and meat for freshness.
• Tailor menu based on product availability; creates distinctive daily specials that incorporate seasonal or special order ingredients.
• Maintain product consistency by conducting inspections of seasonings, portion and appearance of food.
• Coordinate service with restaurant and banquet operations.

Manage the overall Kitchen operation:

• Assist in the development and implementation of annual budget; monitor actual versus budgeted expenses.
• Oversee the inventory, purchasing and disbursement of all food related supplies.
• Ensure that proper safety practices are followed.
• Schedule staff based upon forecasted volumes.
• Prepare reports summarizing food profitability, guest satisfaction, etc.
• Lead monthly departmental meetings.
• Ensure that the Kitchen line is correctly set after each shift and all back areas are clean and ready for the next shift.
• Inspect all restaurant, banquet and room service areas to ensure proper maintenance is maintained. Report any maintenance issues to the appropriate department on the proper forms.
• Requisition of food and beverage by maintaining proper par levels. Maintain proper stock rotation.
• Ensure sanitation standards are maintained by direct observation and inspection of all service/kitchen area. Develop supervisors, cooks, and dishwashers responsibilities and understanding of all job duties and standards, thus instilling initiative and accountability and improving level of service and their career development.
• Handle guest complaints to gain guest understanding and satisfaction.
• Discuss in advance through pre-shift with all staff to ensure their full understanding of service standards, menu items, BEOs, floor plans, specials, and ensure that grooming and general appearance conforms to hotel standards.
• Complete administrative duties including payroll, scheduling, tip declaration, and forecasting.
• Conduct monthly inventories.
• Directly supervise operations during peak volume periods.
• Responsible for maintaining and communicating effectively with the F&B staff and kitchen staff in a timely manner, as well as developing good lines of communication with all other departments.
• Responsible for close communication of all expected business levels on a daily basis, before and during shifts, with the Sous Chef and other kitchen staff.

Create guest satisfaction by providing associates with the training and resources they need to maximize associates engagement and deliver exceptional service and teamwork:

• Communicate and reinforce the vision for exceptional service to associates.
• Ensure that associates provide genuine hospitality and teamwork on an ongoing basis. Firm, direct and self-assured in associate communications.
• Capable of delegating some authority, with close follow-up and control.
• Use teamwork to support guests/members and associates.
• Seek opportunities to improve the guest experience by seeking guest feedback, reviewing management reports and developing strategies to improve department and hotel services.
• Provide associates with the tools, training and environment they need to deliver exceptional service and teamwork.
• Forward planning and organization of the kitchen to include training, maintenance, forecasting and development of team and business.
• Interview all potential candidates for hire according to established needs.

Develop and implement strategies and practices which support associate engagement:

• Provide associates with the orientation and training needed to understand expectations and perform job responsibilities.
• Weekly schedule and payroll functions to maximize profitability, efficiency and satisfaction.
• Communicate performance expectations and provide associates with on-going feedback.
• Provide associates with coaching and counseling as needed to achieve performance objectives and reach their fullest potential.

Develop and maintain rapport with hotel community and key community contacts to ensure a visible presence in the hotel/community:

• On-going service explorations of area food establishments to ensure that standards outperform and exceed standards of local area.

Candidates most successful in this role will display the following characteristics:

• Specialized Expertise Technical problem solving and ingenuity while working within approved organizational systems and technology; new ideas and concepts carefully analyzed and tested before communication and adoption; maintains high standards of quality and accuracy.
• Leadership Defined span of control; demonstrates a sense of urgency with self and others; assures consistent achievement of quality standards; makes decisions that support company guidelines authoritatively and efficiently. Faster-than-average pace of work.
• Team Leader Team roles clearly defined; gives subordinates structured opportunity to develop their own expertise and capability for quality work; effective delegator.
• Results Oriented - Drive, determination and a self-disciplined approach to achieving results that meet established standards.

Qualifications:

• Minimum of a High school education/or equivalent required. Associates or Bachelors Degree preferred in Culinary Arts.
• Four+ years of progressive Kitchen management experience required, preferably in a similarly sized culinary operation and in a hotel environment.
• Food Service Sanitation License required, or the ability to obtain certification upon hire.
• Superior Communication Skills - ability to read/write in English (bi-lingual Spanish a plus).
• Computer skills to include Outlook, Word & Excel required.
• Demonstrated ability to multi-task, manage time and work well under pressure.
• Ability to work well in a fast-paced, teamenvironment.
• Must be able to lift up to 15 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.