Executive Chef

Executive Chef

JOB OVERVIEW Responsible for all aspects of managing the kitchen and
kitchen personnel, ensuring the quality preparation of all menu items and proper
handlingstorage of all food items in accordance with standards. Coordinate
the purchase of all food and develop menus, maintaining approved food costs
and labor costs.

REPORTS TO Hotel General Manager

ESSENTIAL JOB FUNCTIONS INCLUDE BUT NOT LIMITED TO

• Maintain complete knowledge of and ensure associate compliance with all departmentalhotel policies and procedures.
• Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline andor termination when appropriate.
• Establish the days priorities and assign production and preparation tasks for staff to execute.
• Review daily menu specials and offer feedback to Sous Chefs.
• Review banquet event orders and make note of any changes.
• Communicate both verbally and in writing to provide clear direction to staff.
• Take physical inventory of specified food items for daily inventory.
• Requisition the days supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
• Meet with the Executive Steward to review equipment needs, banquet plate up assistance, cleaning scheduleproject status, healthsafety and sanitation follow up.
• Ensure that staff report to work as scheduled document any late or absent employees.
• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
• Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
• Monitor performance of staff and ensure all procedures are completed to the department standards rectify deficiencies with respective personnel.
• Observe guest reactions and confer with service staff to ensure guest satisfaction.
• Conduct frequent walks of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
• Develop new menu items, test and write recipes, Produce creative menu concepts for groups or promotions
• Assist Catering department with developing special menus for functions meet with clients as requested.
• Review sales and food cost daily resolve any discrepancies with the Controller.
• Ensure that excess items are utilized efficiently.
• Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary.
• Interview and hire new personnel according to hotel policies and standards.
• Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Prepare dailyweekly payroll reports.
• Comply with attendance rules and Able to work all shifts and long hours.

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• Participate and responsible for driving outlet revenue.
• High level of attention to detail and culinary sanitation.
• Advanced experience in labor and food cost controls
• Perform any other job related duties as assigned.

Sheraton Oklahoma City Downtown Hotel

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