Executive Chef

Paradise Valley, AZ, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $72,300.00 - $99,600.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

401(k) retirement plan

Employee Discounts

Professional development opportunities

access to wellness programs

Job Description

Highgate is a premier real estate investment and hospitality management company that stands out as a recognized innovator within the hospitality industry. Operating dominantly in major U.S. gateway markets such as New York, Boston, Miami, San Francisco, and Honolulu, Highgate has successfully expanded its footprint internationally into Europe, Latin America, and the Caribbean. The company manages an impressive portfolio of global properties valued at over $20 billion, generating cumulative revenues exceeding $5 billion. Highgate is deeply involved in every stage of the hospitality property lifecycle—from initial planning and development, through recapitalization or disposition, to sophisticated ongoing asset management. The company’s... Show More

Job Requirements

Culinary degree from an accredited institution
minimum of 5 years progressive experience in the hospitality sector
prior supervisory experience required
strong knowledge of food and beverage preparation techniques
understanding of health and safety sanitation laws and liquor regulations
ability to work long hours including weekends and holidays
capacity to lift up to 50 pounds occasionally and/or 20 pounds frequently
excellent verbal and written communication skills
strong multitasking and organizational skills
ability to approach guests and employees with a warm and friendly demeanor
attendance at required meetings and trainings
ability to maintain high standards of personal appearance and grooming
compliance with company standards and regulations
ability to maintain confidentiality
prompt problem identification and resolution skills
flexibility in scheduling to meet hotel needs
willingness to participate in Manager on Duty coverage as scheduled

Job Qualifications

A 2-year, 3-year or 4-year culinary degree
at least 5 years of progressive experience in a hotel or a related field
previous supervisor responsibility
knowledge of food and beverage preparation techniques
understanding of health department rules and regulations
familiar with liquor laws and regulations
ability to effectively communicate both verbally and written with employees and guests
effective at listening to, understanding, and clarifying concerns
ability to multitask and prioritize
attentive, friendly, courteous and service-oriented manner
ability to maintain confidentiality of information
problem-solving skills
ability to understand and evaluate complex information from various sources
ability to conduct staff performance reviews
experience with menu creation and implementation
proficiency in payroll and food cost management

Job Duties

Work with other F&B managers and keep them informed of F&B issues as they arise
keep immediate supervisor fully informed of all problems or matters requiring his/her attention
coordinate and monitor all phases of Loss Prevention in kitchen areas
prepare and submit required reports in a timely manner
monitor quality of all food product and presentation
ensure preparation of required reports, including wage progress, payroll, revenue, employee schedules, quarterly action plans
oversee all aspects of the daily operation of the kitchen and food production areas
respond to guest complaints in a timely manner
ensure compliance with SOPs in all outlets
ensure compliance with requisition procedures
conduct staff performance reviews in accordance with Highgate Hotel standards
understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards
know and enforce all local health department sanitation laws
work with the Director of F&B to create and implement menus
design and implement employee cafeteria rotating menu and oversee cafeteria operations
coordinate, supervise and direct the Stewarding Department
compute daily food cost
develop proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
understand daily forecasts and customer counts
coordinate all par stock levels
assess food portion size, visual appeal, taste and temperature of items served
direct and train all chefs to ensure adequate operation in all outlets
create menus for prospective clients
review and approve weekly payroll
check food purchases for proper ordering, quality and price structure
oversee daily activities such as preparation for all food items, receiving daily inventories, log-on report and food cost report
communicate to Engineering any physical maintenance problems
assist catering sales on all special menus and price structures
participate in required M.O.D. program as scheduled

Job Location

You may be also interested in: