The Hotel Executive Chef is a department head level position in the Food & Beverage Division, who collectively makes key operational management decisions in the F & B division. The position reports to the Director of F&B.
Collaboration with key departments is crucial as the position works closely with Restaurant GM’s, Executive Chefs, Executive Pastry Chef and Director of Food & Beverage. The Hotel Executive Chef is in charge for all culinary operations in the hotel, 5 total outlets.
Perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, reaming calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervisor; maintain confidently of guest information and pertinent hotel data- .Select, train, evaluate, lead, motivate, coach, and discipline all employees in the culinary division to ensure that established cultural and core standards are met; daily activities and operation planning
- .Assist in the planning and development of menus for the hotel, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration
- .Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control
- .Ensure that sanitation standards as set forth by hotel, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen
- .Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality
- .Communicate with employees and managers to ensure operation needs are met as well as attend regular operation meetings to ensure effective coordination and cooperation between departments
- .Perform other tasks or projects as assigned by Sr. Director of F&B
- .Assist in other kitchen outlets as required by the Sr. Director of F&B
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Qualifications, Education, Experience, Skills, and Abilitie
- s:Requires good communication skills, both and verbal and writte
- n.5 to 7 years of luxury culinary experience. Preferably at Forbes 4- or 5-Star establishment or Michelin St
- arExtensive knowledge of the kitchen, its services, facilities, and equipmen
- t.Must be detail-oriented with outstanding organizational and communication skill
- s.Desire to continually enhance culinary experienc
- e.Must possess excellent computational abilit
- y.Must possess basic computer skill
- s.Must have excellent leadership capability and customer relations skill
- s.Must possess excellent teaching, coaching, and training skill
- s.Working knowledge of federal, state, and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relation
- s.Must be able to perform duties in extreme temperature
- s.Must be able to stand and walk for long periods of tim
- e.Must be able to exert a well-paced ability to reach other departments of the conference center on a timely basi
- s.Must be able to lift to 50lbs, occasionall
- y.Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability, and visual acuit
y.