Executive Chef Exempt (Chef Ejecutiva(o))

West Valley City, UT, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and development programs

Employment opportunities

Job Description

Azul Hospitality is a premier hotel and resort group known for delivering exceptional guest experiences through their high standards of service, hospitality, and culinary excellence. The company operates multiple hospitality properties where quality, guest satisfaction, and operational efficiency are prioritized. Azul Hospitality emphasizes a professional and supportive working environment where team members are motivated to grow and improve within the company. Embracing innovation, tradition, and market trends, Azul Hospitality consistently maintains its reputation as a leader in the industry.

The Executive Chef position at Azul Hospitality is a key leadership role responsible for overseeing all culinary operations within t... Show More

Job Requirements

High school or equivalent education
minimum two years culinary schooling preferred
five years experience as Executive Chef
extensive knowledge of international and domestic dishes
certification as Executive Chef or Certified Master Chef
safe server alcohol and food handlers certification
valid driver's license
CPR certification or first aid training preferred
strong leadership skills
good communication skills
intermediate computer skills
knowledge of employment laws and food safety regulations
ability to manage food cost and labor cost
able to work in extreme temperatures and stand for long periods
able to lift up to 45 lbs
able to push and pull carts up to 250 lbs
excellent organizational skills
detail oriented
ability to manage payroll and attendance systems
good customer service skills

Job Qualifications

High school or equivalent education
minimum of two years of culinary schooling preferred
five years of prior experience as Executive Chef with knowledge of international and domestic dishes
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 driver's license
CPR certification or first aid training preferred
excellent leadership and customer relations skills
good communication skills, verbal, written and electronic
intermediate computer skills
knowledge of federal, state and local employment laws governing equal opportunity, civil rights, safety, wage, and labor relations
thorough knowledge of food products, standard recipes, and preparation
artistic ability for menu and food presentation design
ability to conduct meetings and maintain communication between staff and management
knowledge of budgetary analysis and cost control

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 presented to guests and make market-responsive changes
control the elements that determine profit and loss
give direction and implement plans, monitor effectiveness and introduce changes
provide specialist support to the Executive Committee
maintain food costs within budget guidelines
select, train and develop personnel within the department
conduct and participate in monthly departmental meetings
manage payroll and time attendance for culinary team
evaluate and encourage performance improvement
arrange and supervise training and retraining of staff
serve as a role model adhering to company policies and performance standards

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

You may be also interested in: