Description

ACE HOTEL

EXECUTIVE CHEF

DEPARTMENT: Food & Beverage

REPORTS TO: General Manager, Atelier Culinary Engineer

SUMMARY

The Executive Chef oversees the entire kitchen operation including menu development in collaboration with the Atelier Culinary engineer and our restaurant partners. Chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases. She or he will train and manage kitchen personnel and supervise/coordinate all related culinary activities. Works in partnership with Director of Food & Beverage for all responsibilities. 

CORE FOCUS & ESSENTIAL RESPONSIBILITIES

Qualified candidates must be able to satisfactorily complete the following responsibilities. Other duties may be assigned.

1. Estimate food consumption and requisition or purchase food.

2. Select and develop recipes.

3. Standardize production recipes to ensure consistent quality.

4. Establish presentation technique and quality standards.

5. Plan and price menus in collaboration with Director of Food & Beverage.

6. Ensure proper equipment operation/maintenance.

7. Ensure proper safety and sanitation in kitchen.

8. Ensure that staff report to work as scheduled.

9. Inspect attire of staff and ensure attire is Atelier-approved. 

10. Review daily sales and resolve discrepancies with Accounting.

11. Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.

12. Conduct pre-shift meeting with staff and review all information pertinent to the day’s business.

13. Maintain consistent knowledge of house account and arrivals.

14. Inspect, plan and ensure that all materials and equipment are in complete readiness for service.

15. Ensure all employees are fully trained in their job functions and in menu training.

16. Establish par levels for supplies and equipment. Complete requisitions to replenish.

17. Expedite and support line staff as business demands.

18. Complete work orders for maintenance repairs and submit to Engineering. Contact engineering for urgent repairs.

19. Do monthly inventories of food.

20. Prepare and submit daily payroll and bi-weekly payroll.

21. Maintain levels of uncompromising cleanliness in the kitchen.

SUPPORTING FUNCTIONS

In addition to the core focus & responsibilities, the candidate is expected to complete the following duties:

1. Attend hotel operational meetings as required.

2. Train and develop staff skills for their advancement.

Qualifications

ESSENTIAL QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Ability to satisfactorily communicate in verbal and written English with guests, management, and co-workers to their understanding.

2. Prioritize and organize work assignments, have timely follow up and execution. 

3. Have superb time management skills.

4. Maintain complete knowledge of all hotel services/features and hours of operation.

5. Other language, mathematical, and reasoning abilities as outlined below.

6. Ability to comply with physical demands as outlined below.

7. Knowledge and understanding of Atelier & Ace Culture & initiatives

8. Technologically sound with Microsoft Office applications.

9. Ability to compute basic mathematical calculations.

10. Knowledge of safety initiatives in compliance with OSHA guidelines.

REQUIRED EDUCATION and/or EXPERIENCE

Higher education degree in culinary arts, hospitality management, or similar required. Minimum 5 years previous experience working in a kitchen supervisory role. Previous experience in FOH restaurant operations preferred. Previous experience with successfully developing senior management, controlling food cost, labor cost and operational costs is required. Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable. Additional certifications (ServSafe, TiPS, etc.) preferred.

LANGUAGE, MATHEMATICAL, and REASONING ABILITIES

Candidate must meet the following cognitive abilities:

1. Ability to understand guests’ service needs & requests.

2. Ability to acknowledge guests’ requests in a polite manner.

3. Ability to clearly communicate in verbal and written English (additional foreign languages are encouraged and preferred).

4. Ability to apply logical thinking and understanding to carry out written and oral instructions.

5. Ability to address and solve problems involving guest and operational issues.

6.  Ability to compute basic mathematical calculations.

PHYSICAL DEMANDS / WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The performance of this position may occasionally require exposure to the manufacturing areas where under certain areas require the use of personal protective equipment such as safety glasses with side shields and mandatory hearing protection. Primary environment: ambient room temperatures, lighting and traditional equipment as found in a typical kitchen environment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

1. Sit, walk, and stand continuously.

2. Lift / carry 25 lbs (frequently) and 50 lbs (occasionally)

3. Bend, squat, crawl, and reach above shoulder level.

4. Use dominate hand coordination for simple grasping, pushing/pulling, and fine manipulation.

5. May be exposed to extreme temperatures, dust, dampness, height, and moving machinery.