*We are a drug-free workplace. Pre-employment screenings and background checks will be conducted for all viable candidates.*

POSITION: TASK FORCE - EXECUTIVE CHEF
DEPARTMENT: CULINARY
REPORTS TO: DIRECTOR OF OPERATIONS / GENERAL MANAGER

REQUIREMENTS:

• Education: Two-Year Culinary Degree, Four-Year Preferred
• Experience: Two years major hotel with capacities exceeding 250 guests, Five years ala carte in high volume operation.

SUMMARY:

Effectively monitor and supervise the daily operations of the Culinary Department. Assist in the development, implementation and maintenance of food quality standards for the outlets and banquets. Interact with the guests to insure a positive dining experience.

ESSENTIAL FUNCTIONS:

• Supervise food preparation of all the outlets and banquets of the hotel, ensuring standards are maintained as set forth by management.
• Supervise utility staff: hiring, terminations, disciplinary actions, performance evaluations and development
• Supervise food preparation staff: hiring, terminations, disciplinary actions, performance evaluations and development.
• Schedules all associates under his/her supervision, maintaining adequate staffing levels while adhering to labor standard guidelines.
• Supervises all cooking operations, including methods, portioning and garnishing.
• Manages physical maintenance of the kitchen service areas and maintains standards
• Plans meals and develops menus
• Prepares and reviews all recipes regularly to ensure profitability
• Works with the sales staff with banquets, parties and other special events
• Requisitions food and equipment, giving specifications, quantities and quality descriptions
• Performs inventory and purchasing duties as required
• Receives and checks foodstuffs and supplies for quality and quantity
• Ensures attractive presentation of food dishes
• Supervises the development of daily specials
• Ensures a variety of menu items offering local and seasonal specialties
• Responsible for all scheduling and payroll for the Culinary and Utility Departments.
• Monitors adherence to Budget

Supportive Functions:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be determined by the Director of Food and Beverage based upon the particular requirements of the hotel.

• Introduce and recommend vendors as determined with the cost goals of the hotel
• Maintain solid and open communications with all hotel operating departments
• Maintain good working relations with vendors of the hotel and ensure adherence to quality standards and insurance requirements
• Maintain up-to-date information on program and food and beverage events
• Attend all department and hotel meetings as required
• Supervise support staff and provide ongoing training and support as necessary
• Maintain accurate par levels and inventory supplies and equipment within the department
• Thorough knowledge of state health regulations to include the successful passing of the manager’s food safety exam
• Working knowledge of federal, state, and local laws governing equal unemployment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws: Title VII, Equal Pay Act, Pregnancy Discrimination, FLSA, ADA, OSHA, FMLA, NLRA.

PHYSICAL REQUIREMENTS:

Position:

• Standing/walking
• Forward bend, squat, forward reach to retrieve items from cabinets
• Repetitive forward bend of head/neck
• Lifting through height of 6" to 5'(squatting or forward bend) from dolly to refrigerator shelves
• Carrying boxes/bags of food a distance of 10 feet
• Shoulder motions below 90 degrees shoulder flexion
• Gross grasp to hold tongs, spoons
• Repetitive elbow motion in mid-range for chopping
• Repetitive wrist motions through partial range for stirring and chopping

Forces:

• boxes of celery, potatoes, carrots, etc.: 50 lbs. ea.
• pots of food: 25-50 lbs.
• stirring food: 5-10 lbs. of force may be needed to stir thicker consistency foods such as Potato Salad

Repetitions:

• * Standing virtually all day (most standing is in one spot by stove)
• * Walking: occasionally
• * Lifting from dolly to refrigerator: 10-20 minutes 2 x day
• * Forward flexion of head/neck: during all stirring and chopping Tasks 
• * Stirring, chopping: repetitive and very frequent

Environment: Most of shift is spent standing in front of hot stoves or ovens

Sensory: High abilities with touch, sight, hearing, smell, and taste

EEO/M/F/V/D