Executive Chef

Position Title: Executive Chef
Department: Kitchen
Reports To:  
Date Written/Revised: July 7, 2014

POSITION SUMMARY
Responsible for all food preparation, production and control for all food outlets and banquet facilities to meet LM Services’ and company standards of quality.

EXAMPLES OF DUTIES

ESSENTIAL FUNCTIONS
Hire, train, supervise, schedule and participate in the activities of chefs, cooks and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls and forecasted needs.
Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from guests and associates, make judgments and take action to implement suggestions for improvement. Maintain working relationship with property staff for efficient operation and service to customers.
Monitor staff performance, product quality and production flow; foster improvement where necessary. Conduct and/or attend pre-shift and departmental meetings with meaningful topics.  
Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Develop creative and appetizing menu selections for special banquet themes and parties. Consult with Food and Beverage Director regarding new selections and menu changes.
Audit food storage areas to maintain consistent quality products and ensure adherence to all health code requirements. Develop and enforce safety procedures and cleanliness throughout kitchen(s).

SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions.
Attend all property meetings as necessary.
Maintains appropriate supply of ingredients and goods to forecasted business levels, work closely with Purchasing Director to ensure delivery dates coordinate with needs.
Monitor outlets during peak periods to oversee production flow and presentation.
Report any equipment in need of repair to Engineering for service.
Perform other duties as requested, such as V.I.P. parties, assisting in other departments, etc..

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES
The individual must possess the following knowledge, skills and abilities to be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.
Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.
Extensive knowledge of menu development, insight to marketing, cost and wage control.
Thorough knowledge of food products, standard recipes and proper preparation.
Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 150 lbs. On a regular basis. Ability to stand, walk, and/or sit continuously perform essential functions for extended periods of time.
Ability to perform duties within extreme temperature ranges.
Ability to establish and maintain effective working relationships with associates, customers, and patrons.
Ability to read, listen and communicate effectively in English, both verbally and in writing.
Ability to positively communicate and instruct associates, offering assistance in areas where they lack knowledge, skills or experience. 
Ability to bend, lift, push and pull equipment and/or supplies weighing up to 150 lbs.
Ability to effectively use senses: sight, hearing, smell, etc. to detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation.

QUALIFICATION STANDARDS

EDUCATION AND EXPERIENCE
Any combination of education and experience equivalent to graduation from high school and from an apprenticeship program and/or advanced training program for culinary professional recognized by the industry and trade, or any other combination of education, training or experience that provides the required knowledge skills and abilities.  ServeSafe or other sanitation license required. Prior industrial culinary leadership experience required. Hotel culinary experience strongly preferred.   

GROOMING
All associates must maintain a neat, clean and well groomed appearance (specific standards available).

FLSA Designation nonexempt

OTHER
Upon employment all associates are required to comply with the standards, rules and regulations which may be established by the Company and updated from time to time. Associates who violate property rules or have irregular attendance will be subject to disciplinary action, up to and including termination of employment.

The Hospitality business functions seven days a week, twenty-four hours a day. Due to the cyclical nature  of the hospitality industry, associates may be required to work varying schedules, weekends, holidays and overtime to reflect the business needs of the property. Associates may also be required to attend group and/or department meetings in addition to the work shift as necessary. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

I have read, or have had read to me the preceding job description. I agree to follow it to the best of my ability.