Westmont Hospitality Group

Executive Chef

Job Description

Position: Executive Chef

Hotel: Embassy Suites by Hilton Tampa Airport Westshore

Department: Food & Beverage

Reports to: General Manager

ABOUT THE COMPANY

Throughout the years, Westmont has had an ownership interest in and operated over 1000 hotels. Currently, this stands at over 500 hotels across four continents.

Westmont has formed strategic alliances with many of the world’s largest hotel brands. These include Hilton, Marriott/Starwood, InterContinental Hotels Group (IHG), Hyatt, Fairmont and Choice Hotels. The company is one of the largest owner/operators of IHG and Hilton hotels worldwide.

Westmont has a very diversified portfolio ranging from 2–-star properties, full service to limited service business hotels, large conference hotels, apart-hotels, boutique hotels, and high-end luxury hotels.

JOB SUMMARY:

The Executive Chef will be responsible for overseeing all culinary functions of the hotel. This position will work continually to improve guest and team member satisfaction while maximizing financial performance in all areas of responsibility. The Executive Chef will ensure that sanitation and food standards are achieved. Areas of responsibility include overseeing food preparation areas (e.g., banquets, room service, restaurant, bar/lounge, and all support areas (e.g., dish room).

ESSENTIAL JOB FUNCTIONS:

• Managing cost controls and controlling expenditures.
• Planning and creating menus.
• Purchasing and managing inventory.
• Rolling out new culinary programs in conjunction with marketing, banquets, and culinary team.
• Leads kitchen management team (Sous Chef).
• Provides direction for all day-to-day operations.
• Review staffing levels to ensure the guest services and operational needs and financial objectives are met.
• Develops, and implements guidelines and control procedures for inventory.
• Manages department controllable expenses including food costs, supplies, uniforms, and equipment.
• Participates in the budgeting process for areas of responsibility.
• Knows and implements brand standards.
• Demonstrates new cooking techniques and equipment to team members.
• Ability to instill safety and sanitation habits in all team members.
• Teach the culinary team the importance of consistency in preparation and presentation.
• Displays leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Responds to and handle guests’ problems and complaints.
• Thorough knowledge of food handling and preparation techniques.
• Ensures that level of quality, portion control, and plate presentation are adhered to consistently.
• Coach and counsel team members.

Guest Satisfaction

• Ensures a high level of customer satisfaction and builds long-term mutually beneficial customer relationships to support future revenue growth. 
• Makes presence known to customers.

• Displays leadership in guest hospitality and ensures consistent, high-level service throughout all phases of hotel events.

• Sets a positive example for guest relations.
• Reviews Guest Service Results with leaders. Participates in the development and implementation of corrective action plans.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Leadership

…applies broad business knowledge and balances both a short- and long-term perspective to generate strategies while leading the organization to achieve them.

• Demonstrates commitment to Westmont Hospitality operating principles and philosophies.
• Holds self and others accountable for achieving results.
• Addresses conflict promptly.
• Contributes to team results.
• Deals with change effectively.
• Makes decisions, including team members/team, and commits to a course of action with available information.

Building Relationships

…eliminates insular thinking by fostering a positive climate for work relationships and teams committed to achieving organizational goals and initiatives. In addition to the 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 solely determined by the supervisor based upon the particular requirements of the hotel.

• Conducts one-on-one meetings with Direct Reports to ensure their ongoing development.
• Maintains open channels of communication for all levels (line level through General Manager) and monitors team member relations.
• Aids in establishing a positive relationship between Hotel Corporation and property owners 
• Ensures all required licenses, permits, contracts, insurance, and inspections, are in proper order, with Controller.
• Surveys and performs property inspections daily by visually identifying areas of the Hotel for needed improvements such as the breakfast area, banquet space, bar/lounge, and kitchen.
• Due to the nature of the business, the individual may be required to do other duties and special projects as assigned by the supervisor.

Generating Talent

….Proactively identifies and develops talent within the organization

• Hires the best people available from inside and outside. Hires for talent, diversity, and balance of skills. Supports Hotel’s interviewing tools to ensure hiring decisions are based on the candidate’s job-related talent, skills, and competencies. Maintains succession planning.
• Develops, implements, and maintains departmental orientation and training certification programs for team members to receive the appropriate new hire training to successfully perform their job.
• Uses all available on-the-job training tools for team members; implements and manages training initiatives and conducts training when appropriate; ensures self and direct reports have completed appropriate Hilton University training classes.
• Manages team members' progressive discipline procedures for areas of responsibility. Ensures hotel policies are administered fairly and consistently. Ensures disciplinary procedures and documentation are completed according to the Employee Handbook. 
• Ensures regular ongoing communication is happening in all areas of responsibility to create awareness of business objectives and communicate expectations, recognize performance and produce desired business results. Establishes and maintains open, collaborative relationships with team members and ensures employees do the same within the team.
• Actively solicits feedback, utilizes an “open door” policy, and reviews Associate Satisfaction Survey results to identify and address employee problems and concerns. Ensures employees are treated fairly and equitably. Constantly strives to improve team member retention. Bring issues to the attention of GM and Human Resources as necessary.
• Celebrates successes and publicly recognizes the contributions of team members; ensures recognition is taking place across areas of responsibility. Maintains an on-going team recognition program.

KNOWLEDGE, SKILLS AND ABILITIES:

• A minimum of 3-5 years of Executive Chef experience is required.
• A Culinary Degree, equivalent experience, and training will be considered.
• Certified Executive Chef highly preferred.
• Prior experience in hospitality culinary management is highly preferred.
• Comprehensive knowledge of hotel F&B functions.
• Comprehensive knowledge of banquet operations.
• Demonstrated skills in leading a diverse team with varying degrees of experience.
• Ability to teach and inspire team members to be their best.
• Must have a flexible schedule to work during days, evenings, weekends, and some holidays as needed.

PHYSICAL DEMANDS:

• Stand for long periods.
• Use their hands to handle, control, or feel objects, tools, or controls.
• Repeat the same movements.
• Walk or run for long periods.
• Bend or twist their body.

 EOE/AA/M/F/Vet Disabilities