What are the responsibilities and job description for the Executive Chef | Renaissance Harborplace Baltimore Hotel position at PM Hotel Group?
What You’ll Do:
Our Executive Chef is at the top of this food chain and is responsible for all aspects of the kitchen and kitchen personnel: recipes, menu plans, portion control, food quality, inventory control, budgeting, and team member supervision.
Clearly, the Executive Chef has a full plate! Here are just a few tasks you can expect to do on a daily basis:
We’re looking for someone with a degree from a reputable Culinary School or College and at least 3 years’ experience as a Sous Chef. You’re someone with knowledge of food safety procedures and knows the ins and outs of professional cooking and knife handling skills.
When You’re Here:
This probably goes without saying but you’ll be on your feet a lot. There will be occasions when you may be carrying/lifting up to 50 pounds, walking, bending/twisting, climbing stairs and working on slippery floors. You also must be able to accommodate varying schedules including nights, weekends and holidays. But wait, there’s a great upside: in exchange for your flexibility, we offer excellent pay, hotel discounts, F&B discounts and the opportunity to be part of an anything-but-standard growing hotel company.
The salary range for this position is: $110K - $120K
Our Executive Chef is at the top of this food chain and is responsible for all aspects of the kitchen and kitchen personnel: recipes, menu plans, portion control, food quality, inventory control, budgeting, and team member supervision.
Clearly, the Executive Chef has a full plate! Here are just a few tasks you can expect to do on a daily basis:
- Interview, hire, and train kitchen personnel.
- Research market trends to develop creative menu selections and concepts.
- Establish the day's priorities and assign production and preparation tasks to staff to execute.
- Requisition the day’s supplies and ensure that they are received and stored correctly.
- Ensure that staff report to work as scheduled; document any late or absent employees.
We’re looking for someone with a degree from a reputable Culinary School or College and at least 3 years’ experience as a Sous Chef. You’re someone with knowledge of food safety procedures and knows the ins and outs of professional cooking and knife handling skills.
When You’re Here:
This probably goes without saying but you’ll be on your feet a lot. There will be occasions when you may be carrying/lifting up to 50 pounds, walking, bending/twisting, climbing stairs and working on slippery floors. You also must be able to accommodate varying schedules including nights, weekends and holidays. But wait, there’s a great upside: in exchange for your flexibility, we offer excellent pay, hotel discounts, F&B discounts and the opportunity to be part of an anything-but-standard growing hotel company.
The salary range for this position is: $110K - $120K
Salary : $110,000 - $120,000
