Executive Chef ("Chef Ejecutivo")

Detroit, MI, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $80,519.70 - $97,425.11

Benefits

Health Insurance

Dental Insurance

Paid Time Off

retirement savings plan

Employee Discounts

Professional development opportunities

Flexible work schedule

Job Description

Azul Hospitality is a renowned hotel management company known for delivering exceptional hospitality experiences across its properties. With a commitment to excellence, Azul Hospitality operates a variety of upscale hotels and resorts, offering guests high-quality services and luxurious accommodations. The company emphasizes strong leadership, innovative operations, and a guest-centered approach to maintain its position as a leader in the hospitality industry. Azul Hospitality nurtures a collaborative work environment, providing opportunities for professional growth and ensuring that its staff adheres to the highest standards of service and appearance.

The Executive Chef role at Azul Hospitality is a pivotal leadership position re... Show More

Job Requirements

High school or equivalent education
Minimum of two years of culinary schooling preferred
Five years of experience as Executive Chef
Certification as Executive Chef or Certified Master Chef
Safe Server Alcohol and Food Handlers certification
Ability to maintain a valid drivers license
Ability to work in extreme temperatures and physically demanding environment
Ability to lift up to 45 lbs
Ability to push and pull carts and equipment up to 250 lbs
Good communication skills
Intermediate computer skills
Knowledge of labor laws including Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, NLRA
Ability to supervise and manage staff
Must maintain neat, clean and well-groomed appearance
Commitment to attendance and punctuality standards
Ability to work varying schedules based on business needs
Ability to attend scheduled trainings and meetings

Job Qualifications

High school or equivalent education
Minimum of two years of culinary schooling preferred
Must have five years of prior experience as Executive Chef with knowledge of most international and domestic dishes
Must have extensive knowledge of wine pairing
Certification as Executive Chef or Certified Master Chef by a government accredited culinary agency
Safe Server Alcohol and Food Handlers certification
Ability to provide and maintain a valid drivers license
CPR certification and/or First Aid training preferred
Excellent leadership capability
Strong customer relations skills
Detail oriented with outstanding organizational and communication skills
Intermediate computer skills
Basic computational skills
Knowledge of computer programs, math skills, and budgetary analysis capabilities
Ability to analyze, foresee user needs, and make judgments
Ability to effectively deal with internal and external customers requiring patience, tact, and diplomacy
Knowledgeable about basic function of Windows OS, MS Office, PMS, PBX, Key system, and POS
Self-driven and able to work independently
Exceptionally strong in issue resolution and analytical skills
Thorough knowledge of federal, state and local laws governing employment and civil rights
Thorough knowledge of food products, standard recipes, and proper preparation
Ability to distinguish product quality, taste, texture, and presentation
Ability to conduct meetings, menu briefings and maintain communication lines
Artistic ability to create theme menus
Extensive knowledge of menu development, marketing, cost and wage control
Ability to create recipes and support material

Job Duties

Direct the daily activities of the Culinary and Stewarding teams
Create and implement new menus and individual food items
Supervise staff in all food preparation including proper receiving and storage of all food and food-related items
Lead the preparation and production of meals, food quality and presentation
Ensure compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability
Visually inspect, select, and use quality food and beverage products including fruits, vegetables, meats, fish, and spices
Expedite peak meal periods by maintaining a 'hands on' approach
Participate in and oversee monthly food inventories
Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards
Responsible for enhancing 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
Control the elements that determine profit and loss
Responsible for all major operating expenses
Set margins and manage the business against projections
Make decisions that relate to profit and loss
Responsible for the financial management of the operation
Give direction and be responsible for the implementation of plans
Monitor effectiveness and introduce changes in response to the marketplace
Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures
Provide support of a specialist nature to the Executive Committee, particularly to the Executive Chef
Work in support of team goals and measures effectiveness through Food Cost, Payroll and Food & Beverage profit performance of the resort
Maintain food costs within budget guidelines
Responsible for the selection, training and development of the personnel within the department
Able to exercise hire and fire discretion within brand policies
Oversee divisional matters as they relate to federal, state and local employment and civil rights laws
Conduct and participate in monthly departmental meetings
Be familiar with all company policies and benefits
Manage the payroll of the culinary team, including daily management of the time and attendance system
Continuously evaluate the performance and encourage improvement of the staff members in the food and beverage department
Arrange, provide, and supervise training of new staff members to include familiarization of property, standard operating procedures, and policies
Cross-train staff members in all positions within their area of responsibility and all types of equipment to perform their duties, in addition to successful implementation and follow-up checklists
Ensure that all staff members are retrained as needed
Serve as a role model to all staff members, adhering closely to policies and procedures, practicing the highest standards of performance
Set the highest possible example in conduct, temperament, punctuality, and standards of work

Job Location

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please contact the employer.

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