Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $69,100.00 - $95,100.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
performance bonuses
Employee Discounts
Professional development opportunities
Job Description
Our esteemed hotel is renowned for its exceptional hospitality services, where we prioritize delivering memorable experiences to our guests through flawless service and culinary excellence. As a premier establishment, we pride ourselves on maintaining a high standard of quality in all aspects of our operations, from accommodation to food and beverage offerings. With a strong commitment to innovation and customer satisfaction, we continuously seek to cultivate talented professionals who can contribute to our legacy of excellence and uphold the distinguished reputation we have built in the hospitality industry.
The Executive Chef role at our hotel is a pivotal leadership positio... Show More
The Executive Chef role at our hotel is a pivotal leadership positio... Show More
Job Requirements
- Ability to stand for long periods and walk extended distances
- Able to lift or carry 26 to 50 pounds
- Excellent communication and leadership skills
- Business-focused approach to kitchen management
- Ability to build internal and external relationships
- Excellent planning and organizational skills
- Ability to multitask and meet deadlines
- Proficiency with computers and common software applications
- Must be able to prep food products using standardized preparation techniques
- Ability to interpret instructions in various forms
- Skill in computing discounts, interest, profit & loss, and measurements
- Ability to write reports with correct grammar and punctuation
- Capacity to supervise and assign duties maintaining harmonious work relations
- Comply with safety, fire, health and food safety regulations
Job Qualifications
- Culinary degree or equivalent professional certification
- Proven experience in an executive chef or supervisory culinary role
- Strong knowledge of food safety and hygiene regulations
- Demonstrable skills in menu development and kitchen management
- Excellent leadership and team management abilities
- Budgeting and financial management expertise
- Ability to interact effectively with guests and resolve conflicts
- Proficiency in computer programs including Microsoft Word, Excel and Outlook
- Strong communication and organizational skills
- Creative approach to high-quality food production
Job Duties
- Lead the kitchen brigade and ensure ongoing development of team members and succession planning
- Supervise food preparation staff including hiring, terminations, disciplinary actions, training and performance evaluations
- Schedule all employees under supervision maintaining adequate staffing levels and adhering to labor standards guidelines
- Supervise all cooking operations ensuring methods, portioning and garnishing meet high standards and presentation is attractive
- Create innovative menus that meet and exceed customer needs and conform to brand standards
- Ensure consistent production of high-quality food across all hotel outlets
- Develop positive customer relations through proactive interaction with guests, team members, contractors and suppliers
- Resolve any kitchen or related issues promptly and completely
- Manage kitchen department operations including budgeting, forecasting, resource planning and waste management
- Assist in maximizing revenues and profits by managing quality and administrative kitchen functions
- Seek verbal feedback from customers regularly and respond promptly to guest queries
- Manage food provision to Food and Beverage outlets ensuring compliance with legislation
- Control costs while improving gross profit margins and meeting financial targets
- Assist with banquets, parties and special events in coordination with the General Manager and sales staff
- Requisition food and equipment specifying quantities and quality
- Ensure team members are knowledgeable of menu items, promotions, functions and events
- Maintain good communication and working relationships throughout hotel departments
- Maintain staffing levels to meet business demands
- Conduct monthly communication meetings with minutes
- Manage staff performance issues in compliance with company policies
- Recruit, manage, train and develop the kitchen team
- Comply with hotel security, fire regulations and health and food safety legislation
- Address maintenance, hygiene and hazard issues promptly
- Manage financial performance aligned with hotel objectives
- Oversee adherence to food control systems and maintain target margins
- Review menus regularly with Food and Beverage manager to stay aligned with market trends
- Promote environmental awareness and food wastage programs
- Prepare and maintain monthly work schedules according to local legislation
- Perform other duties as assigned
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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