Executive Chef

Norfolk, VA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $69,200.00 - $95,300.00

Work Schedule

Standard Hours

Benefits

Competitive wages

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

short-term disability

long-term disability

401k plan

Tuition Assistance

discounted room rates

Training and Development

Career advancement opportunities

performance-based bonus

Job Description

Concord Hospitality Enterprises Company is a distinguished hospitality management firm that operates a diverse portfolio of hotels and resorts across various markets. Founded on core principles that foster quality, integrity, community, profitability, and fun, Concord is committed to delivering exceptional guest experiences while fostering a supportive and growth-oriented environment for its associates. The company's culture emphasizes an "Associate First" philosophy that prioritizes personal development, diversity, and work-life balance, making it a desirable employer in the hospitality industry. Full-time associates benefit from comprehensive wages and a robust benefits package including medical, dental, vision insurance, life insurance, disability options, 401K plans, tuition... Show More

Job Requirements

High school diploma or GED
6 years of experience in the culinary, food and beverage, or related professional area
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
4 years experience in the culinary, food and beverage, or related professional area
Must be able to speak, read, write and understand the primary language(s) used in the workplace
Ability to create marketing strategies and promotional menu items with chef to increase business volumes
Must have a positive attitude at all times and serve as a leader on the hotel’s Leadership Group

Job Qualifications

High school diploma or GED
6 years of experience in the culinary, food and beverage, or related professional area
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
4 years experience in the culinary, food and beverage, or related professional area
Must be able to speak, read, write and understand the primary language(s) used in the workplace
Ability to create marketing strategies and promotional menu items with chef to increase business volumes
Must have a positive attitude at all times and serve as a leader on the hotel’s Leadership Group

Job Duties

Responsible for the development and enhancement of the food product that is presented to guests
Make changes that respond to the marketplace and to guests' needs, both present and anticipated
Recommend changes to the food product
Use market research to develop new products and menu concepts
Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards
Work in support of team goals and measure effectiveness through the food and beverage profit and service performance of the hotel
Ensure that all goals are geared toward exceeding guest's expectations
Participate in long range planning
Responsible for the selection, training, and development of the personnel within the department
Planning, assigning and directing work
Appraising performance
Rewarding and disciplining employees
Safety
Addressing complaints and resolving problems
Overseeing departmental matters as they relate to federal, state and local employment and civil rights laws
Review staffing levels to ensure that guest service, operational needs and financial objectives are met
Supervise and coordinate activities of cooks and workers engaged in food preparation
Demonstrate new cooking techniques and equipment to staff
Develop and implement guidelines and control procedures for purchasing and receiving areas
Establish goals including performance goals, budget goals, team goals, etc.
Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety
Manage department controllable expenses including food cost, supplies, uniforms, and equipment
Work closely with vendors to obtain the highest quality offerings at the most reasonable price
Provide direction for menu development
Determine how food should be presented, and create decorative food displays
Recognize superior quality products, presentations, and flavor
Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
Interact with guests to obtain feedback on product quality and service levels
Empower employees to provide excellent customer service
Establish guidelines so employees understand expectations and parameters
Ensure employees receive ongoing training to understand guest expectations
Control the elements that determine profit and loss
Responsible for all major kitchen/restaurant operating expenses
Set margins and manage the business against projections

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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