Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Job Description
This position is offered by a prestigious hotel known for its exceptional guest services and commitment to excellence in hospitality. The hotel features multiple food outlets and banquet facilities, providing guests with a wide variety of culinary options and an outstanding dining experience. As an integral part of the hotel's food and beverage department, the Executive Chef holds a vital leadership role in maintaining the high standards and quality that define the hotel's reputation. The hotel prides itself on delivering superior food products, innovative menus, and exceptional service to both guests and event attendees. This established hospitality organization is committed... Show More
Job Requirements
- responsible for enhancing the food product presented to guests
- make changes responding to marketplace and guests’ needs
- recommend food product changes
- use market research to develop new products
- maintain food quality and delivery consistency
- support team goals and measure effectiveness
- select, train, and develop personnel
- exercise hire and fire discretion within hotel policies
- oversee compliance with employment and civil rights laws
- control profit and loss elements
- manage major operating expenses
- set margins and manage business projections
- participate in hotel continuous improvement programs
- professionally represent the hotel
- provide constructive interdepartmental feedback
Job Qualifications
- 3 - 5 years’ experience as an Executive Chef or Exec Sous Chef
- management experience required
- graduate of an accredited culinary school preferred
- must have experience at properties of similar size and quality
- proficiency in Microsoft applications
- verifiable record of improving food department metrics and guest satisfaction
Job Duties
- Direct food ordering, preparation, production, and control for all food outlets and banquet facilities
- enhance the food product presented to guests
- make changes that respond to marketplace and guests’ needs
- recommend changes to the food product
- use market research to develop new products
- maintain quality and consistency in food delivery and standards
- support team goals and measure effectiveness through Food & Beverage profit and service performance
- select, train, and develop culinary personnel
- exercise hire and fire discretion within hotel policies
- oversee compliance with employment and civil rights laws
- control major operating expenses
- set profit margins and manage business projections
- participate in hotel continuous improvement programs
- represent the hotel in community and industry events
- provide constructive feedback to all departments
OysterLink is built for hospitality recruitment.
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
You may be also interested in: