Executive Chef

Principle Responsibilities & Position Purpose:

Responsible for the day-to-day operation of the Food and Beverage outlets, to include and not limited to personnel, budget performance, and financial controls, maintenance of equipment, preparation, service and set-up menu items.
Understands and implements the mission statement, values, and culture at all time.

Pre-Requisites (Requirements):

-2 years of experience in a branded, quality hotel preferred
-2 year Experience with chain food and retail outlet preferred
-High School diploma or equivalent of same. Associate’s or Bachelor’s Degree preferred
-Must display professionalism and have characteristics of honesty and trustworthiness
-Must have excellent attendance and punctuality

Work Environment & Context:

-Must be able to perform major life activities: standing, lifting, bending, learning, reading, concentrating, thinking, and communicating.
-Must be able to stand for eight hours, bend, stretch, and reach
-Long hours sometimes required. Work schedule varies and may include occasionally working on holidays, weekends, and evenings
-Must be able to push or pull 60 pounds and lift and/or carry 60 pounds

Required Knowledge, Skills, and Abilities:

Knowledgeable in:

-Financial aspects of running a department: Labor, food and beverage costs, controls
-Control of food costs, loss and usage guidelines.
-Pars for shift usage, freezer pull, and line set up.
-OSHA requirements and maintains department accordingly
-Proper temperatures: hot above 140 F and cold 41 F.
-Inventory, ordering and receiving and storing products
-Area shopping, dining, entertainment and travel directions to assist guest inquiries.
-Daily hotel operations, check daily events, bulletin boards and be up to date on changes, new procedures and events.
-Entire property, staff, services, hours of operation, type of rooms, locations, rates, discounts.

Skills:

-Train and develop associates through meetings, logs, etc
-Computer knowledge to thoroughly operate property management system: post charges, compute bills, collect payment and make change.
-Follow recipes for preparation, cooking, serving, and storing
-Maintain organization of supplies, storage rooms, refrigerators, and freezers
-Assist with guest issues, be professional and maintain a hospitable caring attitude.
-Maintain guest privacy.

Abilities:

-Follow guidelines and recipes
-Maintain required logs
-Market and promote to increase exposure and sales
-Multi task, detail oriented, remain service centric
-Communicate with guests and co-workers
-Assist with guest issues with professionalism maintaining hospitable attitude.
-Must be able to work alone
-Practice Safety Standards at all times.
-Comply to all standards.

Essential Functions:

-Maintain a professional cohesive team by: hiring, training, coaching, counseling and developing the most qualified individuals
-Promote positive morale and aggressively friendly attitudes
-Complete administrative duties in a timely manner: schedules, payroll, inventories, orders, production controls, etc.
-Work within budgeted guidelines for maximum revenues and within labor models
-Maintain safety and security practices, have thorough knowledge of emergency procedures.
-Maintain all Food Safety, Department of Health and OSHA standards.
-Ensure guests are provided with the highest quality product and service.
-Must be thoroughly familiar with the Associate Handbook, implement all the rules, policies and procedures established by the company; including, but not limited to, those contained in the Associate Handbook
-Maintain certification from a brand approved responsible vendor training program
-Other duties as assigned, that the associate is capable of performing.

Positions for Possible Future Advancement:

Before the next promotion, this person should develop and train her/his replacement. The ability to teach skills and competencies will enhance leadership skills in preparation for further promotion, potentially as a GSM or AGM or as an F & B Director in a full service property.