Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Job Description
Thompson Hotels is a distinguished luxury lifestyle hospitality brand known for delivering unparalleled experiences through a combination of sophisticated design and superlative service. Rooted in an ethos of authenticity and spontaneity, Thompson Hotels craft unique experiences tailored to affluent guests who appreciate exceptional quality and attention to detail in both ambiance and service. As a part of Hyatt Hotels Corporation, Thompson Hotels maintain a strong presence in the upscale hotel market across prime urban and resort locations, offering guests curated environments where art, culture, and culinary excellence come together to create memorable stays.
The Executive Chef role at Thomp... Show More
The Executive Chef role at Thomp... Show More
Job Requirements
- Bachelor’s degree preferred
- Minimum 6 years of culinary management experience in luxury or high volume hotels
- At least 4 years in a senior culinary leadership role
- Strong knowledge of kitchen safety and sanitation standards
- Experience with budgeting and cost control
- Excellent communication and leadership skills
- Ability to work flexible hours including weekends and holidays
- Proficiency in Microsoft Office Suite
- Strong organizational skills
- Ability to train and mentor staff
- Commitment to high service standards
Job Qualifications
- Demonstrated ability to effectively interact with people of cultural, disability, and ethnic backgrounds
- 6 years or more of progressive hotel culinary experience
- Previous hotel pre-opening experience preferred
- Service oriented style with professional presentation skills
- At least 4 years experience in a senior role in a culinary environment
- Proven leadership skills
- High energy
- Entrepreneurial spirit
- Motivational leader
- Proven track record in high volume property
- Effective communicator
- Effective in providing exceptional customer service and associate relations
- Ability to improve the bottom line
- Clear concise written and verbal communication skills in English
- Proficient in Microsoft Word and Excel
- Excellent organizational, interpersonal and administrative skills
- Maintain communications with Corporate Staff
- Coach and counsel employees to reflect Hyatt Service Standards and Procedures
Job Duties
- Leads kitchen management team
- Provides direction for all day to day operations
- Understands colleague position well enough to perform duties in colleague’s absence or determine appropriate replacement to fill gaps
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
- Utilizes interpersonal and communication skills to lead, influence, and encourage others
- advocates sound financial/business decision making
- demonstrates honest/integrity
- leads by example
- Encourages and builds mutual trust, respect, and cooperation among team members
- Serving as a role model to demonstrate appropriate behaviors
- Ensures property policies are administered fairly and consistently
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
- Established and maintains open, collaborative relationships with colleagues and ensures colleagues of the same within the team
- Solicits colleague feedback, utilizes open door policy and reviews colleague satisfaction results to identify and address colleague problems or concerns
- Demonstrate new cooking techniques and equipment to staff
- Create and cost new menu items
- Staying alert to new culinary trends and recipes
- Develops and implements guidelines and control procedures for purchasing and receiving areas
- Established goals including performance goals budget goals, team goals, etc.
- Communicates the importance of safety procedures, detailing procedure codes, ensuring colleague understanding of safety codes, monitoring process and procedures related to safety
- Manages department controllable expenses including food costs, supplies, uniforms and equipment
- Participates in the budgeting process for areas of responsibility
- Know and implements brands safety standards
- Review the divisions labor, breaks, and overtime weekly for division
- Creates or provides direction for menu development
- Monitors the quality of raw and cooked food products to ensure standards are met
- Determines how food should be presented, and create decorative food displays
- Recognizes superior quality products, presentation and flavor
- Ensures compliance with food handling and sanitation standards
- Follows proper handling and right temperature of all food products
- Ensures colleagues maintain required food handling and sanitation certifications
- Maintains purchasing, receiving and food storage standards
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention
- Improves service by communicating as assisting individuals to understand guests needs, providing guidance, feedback and individual coaching when needed
- Displays leader in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations
- Interacts with guests to obtain feedback on product quality and service levels
- Response to and handles guest problems and complaints
- Empowers colleagues to provide excellent customer service
- Establishes guidelines so colleagues understand expectations and parameters
- Ensures colleagues receive on-going training
- Identifies the developmental needs of others and coaching, mentoring or otherwise helping others to improve their knowledge or skills
- Ensures colleagues are treated fairly and equitably
- Trains kitchen team on fundamentals of good cooking and excellent plate presentations
- Administrates the performance appraisal process for direct report managers
- Manages colleague progressive discipline procedures for areas of responsibility
- Interacts with events, sales, and banquet teams on training regarding food knowledge and menu composition
- Processes payroll on a weekly basis
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOP’s & LSOPs)
- Interview, hire and assist with new hires onboarding as new team members join the team
- Provides information to executive teams, managers, supervisors, co-workers and subordinates by telephone, in written form, email, or in person
- Analyzes information and evaluating results to choose the best solution and solve problems
- Performs all other requests as provided by leadership and business needs
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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