Executive Chef

Montgomery, AL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,600.00 - $97,300.00

Work Schedule

Flexible

Benefits

competitive salary

Health Insurance

Dental Insurance

Vision Insurance

Life insurance

401k with employer match

Paid PTO

Uniforms Provided

team member hotel discount program

Job Description

Ascent Hospitality is a renowned hospitality company known for its extensive portfolio of hotels and a robust pipeline of new properties and acquisitions. The company prides itself on a culture that centers on people rather than just numbers. Ascent Hospitality aims to create memorable experiences not only for its guests but also for its team members, fostering an environment where collaboration and unified purpose drive success. With a strong commitment to employee development and customer satisfaction, Ascent Hospitality continuously seeks passionate individuals who work well together and are eager to contribute to a vibrant team dynamic. The company is dedicated... Show More

Job Requirements

High school diploma or equivalent
Three or more years experience as sous chef or executive sous chef in a hotel or restaurant preferred
Must have excellent customer service skills
Must obtain food handler’s certificate within 30 days of hire
Must obtain servsafe certification within 30 days if not certified
Must have excellent interpersonal and communication skills
Must be able to lead and motivate a team
Must be able to understand, read, write and speak English
Must adhere to and ensure that all health and safety standards are maintained in the kitchen
Must maintain a neat and professional appearance upholding company appearance standards at all times
Must be available to work flexible days and shifts, including holidays
Must be able to work without constant supervision
Must be able to apply commonsense understanding, in carrying out instructions
Must be able to comply in standardized situations with little variation
Must be able to safely and effectively utilize kitchen equipment and utensils
Must be able to carry and lift items in excess of 25 pounds without assistance

Job Qualifications

High school diploma or equivalent
Three or more years experience as sous chef or executive sous chef in a hotel or restaurant preferred
Must have excellent customer service skills
Must obtain food handler’s certificate within 30 days of hire
Must obtain servsafe certification within 30 days if not certified
Must have excellent interpersonal and communication skills with a strong focus on customer satisfaction
Must be able to lead and motivate a team

Job Duties

Supervise the kitchen and supervise the preparation and presentation of foods by chefs, cooks and pantry personnel, overseeing that all the food items are prepared according to specs
Staffing for all kitchen areas, preparation areas and for supervising all employees throughout these areas
Maintain an adequate supply of all food items such as meat, groceries, perishables, etc. used at the hotel
Ensure that purchases are made using specifications and make appropriate changes when specification changes are warranted
Inspect all storage areas to insure that the best sanitation possible is maintained and that all equipment is functioning properly
Ensure that sufficient quantities of pre-prepared items are available to meet projected demands and are stored in a manner which increases their usefulness as well as maintain quality
Ensure that all prime cuts of meat are broken down properly by weight
ensuring that the waste in trimming prime cuts is minimized, and that meat scraps are properly utilized and the fat is retained for rendering
Provide variety in menu preparation
within budgetary limitations
Select recipes which offer a product that is tasteful and contains ingredients and portion sizes that will ensure that cost standards are being met
Responsible for maintaining adequate training programs for kitchen personnel
Inspect the portion sizes and taste qualities of all items to ensure they are being properly prepared
Ensure that the kitchen is prepared to start service on a timely basis
Ensure that orders received from servers are clearly understood so that "returns" due to faulty preparation are minimized
Responsible for the sanitation of all food preparation and storage areas and equipment
Inspect all equipment for proper maintenance and report deficiencies to Engineering
Ensure that an adequate supply of equipment is available
Remain alert, courteous and helpful to the guests at all times

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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