** Executive Chef**

**Job Category****:** Food & Beverage **Requisition Number****:** EXECU02483 Showing 1 location **Job Details**

**Description**

* Manages culinary operations to ensure that quality and safety standards are met, service distinctiveness is promoted and available resources are utilized of facilities, equipment and labor through planning, scheduling, ordering and inventory control

* Develops and implements new methods, techniques, procedures and technologies to achieve higher levels of technical competence, greater cost efficiencies and increased market share; identifies and recommends needed capital improvements

* Maintains a competent and motivated staff by implementing effective associate selection, training and development and retention programs which maximize productivity, facilitate achievement or performance goals and minimize associate turnover; establishes standards of performance and evaluates staff, initiates corrective action to resolve performance problems and associate conflicts

* Minimize number of accidents occurring from unsafe practices by ensuring applicable health and safety standards are understood and applied in the conduct of all work activities

* Participates in the development of the annual budget as it relates to functional areas of responsibility; provides management with continuous planning, forecasting and monitoring financial detail to verify adherence to plan; implement corrective action where necessary

* Confers with other Food & Beverage Director to formulate short-term tactics and long-term strategies to maximize hotel profitability, report progress on present programs and coordinate functional activities toward fulfillment of objectives.

* Maintains a visible public presence by participating in public relations programs and events; coordinates special events with other departments, prepares gourmet dinners for special guests, food and wine societies, restaurant critics; conducts cooking demonstrations; participates in culinary competitions.

* May investigate associate complaints and recommend a solution.

* Performs all duties in a safe manner and monitors the actions of others.

* Complies with Company Standards of Service as outlined for AURO Hotels.

* Projects a favorable image of AURO Hotels to the public at all times.

* Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.

* Treats guests, vendors, customers and co-workers with professionalism and respect at all times.

* Completes Departmental, AURO Hotels and Brand standards training as assigned.

* Maintains a clean and neat appearance at all times.

* Must be able to work flexible work hours/schedule including evenings, weekends and holidays.

**Qualifications**

**Skills**

**Behaviors**

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**Motivations**

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**Education**

**Preferred**

Bachelors or better.

**Experience**

**Preferred**

**4-5 years:** As an Executive Chef in a recognized resort or hotel, managing or supervising a staff of culinarians including Sous Chefs; Excellent communication skills. College degree preferred; High School Diploma and/or 2-3 years experience or equivalent combination of education and experience required.

**Licenses & Certifications**