Description

The Executive Chef will supervise food preparation assuring a consistent, high-quality food product, and ensuring that the established hotel and the restaurant quality standards are maintained or exceeded. This includes enforcing cleanliness and sanitation standards, adhering to the annual budget, maximizing profits, cost control, and staff training and scheduling.

Supervises food preparation staff: hiring, terminating, disciplinary actions, performance evaluations, training, motivation, and development.

Schedules subordinates, maintaining adequate staffing levels while adhering to established labor standards.

Assures all food is prepared in accordance with the Restaurant standards, following the Restaurant recipes, and practicing HACCP during all phases of food production.

Assures all food items are properly labeled and rotated following the First In/First Out method.

Communicates manpower, equipment and supply needs, as well as suggestions, problems, and general operational observations to the Food & Beverage Director.

Purchases food and equipment, assigning specifications, quantities, quality descriptions, and noting bids.

Maintains an orderly, clean, safe and sanitary kitchen which meets or exceeds health standards and established hotel policies and standards regarding kitchen cleanliness and sanitation.

Assists the Food & Beverage Director in developing the Annual Operating Budget.

Heads staff meetings on a daily basis.

Attends meetings as required.

Performs inventories of all food items on a regularly scheduled basis.

Ensures attainment of budgeted profits by assisting in increasing sales and implementing necessary controls.

Assures that hotel room services orders are prepared in a manner meeting or exceeding hotel quality standards and delivery time requirements.

Supervises food preparation to include methods, portion control, and garnishing; ensure attractive presentation of all foods.

Assists food and beverage director, sales, and banquet staffs with banquets, social parties, and special events.

Monitors expenses to keep within budgeted guidelines and assist the food and beverage director in developing the annual operating budget.

Schedules employees at proper staffing levels; watches labor cost daily to ensure efficiency in scheduling.

Participates in monthly inventory verification and maintains adequate supplies.

Responds quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction.

Follows company policies and procedures and is able to effectively communicate them to subordinates.

Aggressively recruits and staffs department using company hiring standards (i.e. behavioral questioning, reference checks, evaluations, and team interviews).

Ensures the kitchen is clean and sanitary and is in compliance with all federal, state and local laws, including OSHA, EEOC, Wage-Hour and Health laws.

Texas Western Hospitality offers a comprehensive rewards and compensation package for eligible associates that includes:

• Opportunities for advancement and career growth
• Warm and supportive work environment
• Competitive Wages
• Medical, Dental and Vision Insurance
• Flex Spending Account
• Voluntary Life Insurance
• Short Term and Long Term Disability
• 401(k) retirement plan with Employer Match
• Paid Time off Programs
• Holiday Pay
• Jury Duty Leave and Bereavement Leave

Qualifications