POSITION DESCRIPTION

Position Title: Executive Chef Reports To: G.M.

Department: Kitchen Date: March 2024

sponsible for preparing and providing high quality food standards with consistency throughout.

Supervision Received:

Supervision is received from the General Manager

Essential Functions:

• Operating Results in the restaurant, lounge and banquets.
• Communicate, daily, with the Executive Chef for an update regarding planning, staffing, and internal procedures.
• Complete daily food requisition and oversee specials utilizing any build up of overstock.
• Participate in banquet/private dining functions from planning to preparation to dish up of function.
• Maintains product inventory levels for kitchen.
• Ensures quality and timeliness of employee meals.
• Ensures consistent product quality, recipes and dishes to restaurant, room service, lounge and private events.
• Controls the performance of the staff under his supervision.
• Ensures Staffing Results are achieved in kitchen and dishwashing department. These results include but are not limited to the following:
• Select, train, supervise, develop, discipline and counsel employees
• Prepares weekly staffing schedule.
• Maintains a schedule of cleaning projects for cooks and cleaning staff.
• Ensures a safe working environment for kitchen staff.
• Ensures Financial Results are achieved for both the restaurant and banquets. These results include but are not limited to the following:
• Assists in maintaining budgeted labor and food costs.
• Performs the coding and logging of all kitchen invoices.
• Assists in maintaining budgeted labor and food costs.
• Assists in creating menus for the various F&B outlets, recipes, presentation and costing of the menus.

• Performs all necessary administrative functions for the business. These functions include but are not limited to the following:
• Conduct daily walk-through of all walk in refrigerators, storage rooms and food lines to ensure rotation, usage, cleanliness and proper sanitation
• Creates and delegates prep list
• Complies with all policies and procedures set forth by the Hotel’s Employee Handbook
• Maintains a clean and safe work area.
• Maintains and builds positive relationships within the property, community and industry to include:
• Keep in contact with banquet department to ensure quality and consistency.
• Maintains good service times.
• Maintains a professional relationship with all co-workers.

Secondary Functions:

• Performs all other duties as assigned.

Qualifications:

• Certification in the culinary field preferred
• Have five years of culinary experience.
• Possession of, or ability to obtain, a valid Food Handler’s Card
• Ability to stand and/or walk for entire shift.
• Ability to work with a minimum of supervision
• Ability to solve problems and deal courteously and tactfully with employees and the general public
• Detail oriented
• Ability to organize and prioritize to meet deadlines
• Ability to be a self starter
• Ability to work varied shifts
• Ability to maintain a professional appearance at all times and adhere to uniform standards
• Ability to work as part of a team
• Ability to communicate effectively
• Ability to read and follow both verbal and written instructions
• Ability to multi-task and work well under pressure

Working Conditions:

This position requires the ability to perform those activities necessary to complete the essential functions of the job, either with or without reasonable accommodation.

Walking: 40%

Standing: 40%

Sitting: 10%

Bending: 5%

Lifting: 5% / up to 50 lbs.

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