Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $69,700.00 - $96,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
meal discounts
Job Description
Avion Hospitality is a distinguished hospitality company known for delivering exceptional service and quality in the hotel and food service industry. With a strong commitment to excellence, Avion Hospitality operates multiple properties, focusing on creating memorable experiences for guests through outstanding culinary offerings and superior customer service. The company values professionalism, innovation, and continuous improvement, ensuring that each guest enjoys a comfortable and satisfying stay.
The Executive Chef role at Avion Hospitality is a pivotal position within the food and beverage department, responsible for the overall management and supervision of kitchen operations. This role is designed for an experienced culinary... Show More
The Executive Chef role at Avion Hospitality is a pivotal position within the food and beverage department, responsible for the overall management and supervision of kitchen operations. This role is designed for an experienced culinary... Show More
Job Requirements
- Valid drivers license and motor vehicle background check required
- Criminal background check required
- Ability to work in a fast-paced and noisy kitchen environment
- Ability to stand for long periods and perform physically demanding tasks
- Ability to manage multiple tasks and maintain composure under pressure
- Proficiency with computer systems and software relevant to kitchen management
- Strong leadership and supervisory skills
- Effective communication and interpersonal skills
- Ability to meet certification requirements including Food Handlers, Alcohol Awareness, CPR and First Aid
- Willingness to comply with company policies and standards
- Ability to work flexible hours including peak meal periods
- Physical ability to lift objects weighing 20 to 50 pounds
- Ability to maintain a clean and safe kitchen environment
Job Qualifications
- At least 5 years of progressive experience in a hotel or related field
- 2-year college degree and 3 or more years of related experience
- or 4-year college degree and 1 to 2 years of related experience
- or Culinary Degree with 1 to 2 years of progressive experience
- Proficiency in Windows operating systems, spreadsheets and word processing
- Supervisory experience
- Ability to convey information and ideas clearly
- Ability to evaluate and select among alternative courses of action quickly and accurately
- Ability to work well in stressful, high pressure situations
- Maintain composure and objectivity under pressure
- Effective problem-solving skills including anticipating and resolving workplace issues
- Ability to assimilate complex information from disparate sources and adjust accordingly
- Effective listening and communication skills
- Basic understanding of financial information and data
- Basic arithmetic skills
Job Duties
- Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner
- Maintain regular attendance in compliance with Avion Hospitality standards
- Maintain high standards of personal appearance and grooming including wearing the proper uniform and name tag
- Comply at all times with Avion Hospitality standards and regulations to encourage safe and efficient hotel operations
- Comply with certification requirements such as Food Handlers, Alcohol Awareness, CPR and First Aid
- Maintain food costs within budget guidelines
- Establish and maintain a file of recipe cards according to Avion Hospitality standards
- Attend weekly Food & Beverage meetings
- Conduct monthly department meetings with kitchen staff
- Motivate, coach, counsel and discipline all Kitchen personnel
- Review kitchen staff worked hours for payroll compilation
- Provide training on a rotational basis using the steps to effective training
- Develop and assist in placing a manager as assigned by the Corporate Office
- Conduct Kitchen interviews and follow hiring procedures
- Conduct 90 day and annual employee performance appraisals
- Ensure implementation of all Avion Hospitality policies and house rules
- Prepare, implement and maintain a record of food specifications
- Oversee kitchen work areas including cooks and stewards
- Prepare employee shift schedule according to business forecast and payroll budget
- Ensure wage progress and productivity reports are completed accurately
- Maintain a clean kitchen implementing a standard of Clean As You Go
- Maintain proper record keeping such as receiving tickets, invoices and transfer logs
- Participate in required Manager On Duty coverage
- Supervise staff in all food preparation including receiving and storage
- Expedite peak meal periods with a hands-on approach
- Complete all required paperwork on time
- Review Banquet Event Orders and attend Daily BEO meetings
- Develop and adhere to kitchen budget
- Participate in monthly food inventories
- Cost out breakfast and salad buffets quarterly
- Participate in special Food & Beverage promotions and critique
- Ensure competitive bidding and adhere to purchasing guidelines
- Develop and implement systems to control waste
- Review and change menus and hold tastings after changes
- Recommend kitchen supplies and capital purchases
- Maintain awareness of local competition and trends
- Develop employee morale and ensure training
- Train kitchen staff to Avion Hospitality standards
- Maintain professional relationships and communication
- Ensure kitchen employees remain attentive, friendly and courteous
- Follow through on guest requests and complaints
- Determine and price daily specials
- Develop production schedules
- Establish and maintain key control system
- Attend monthly all-employee meetings
- Ensure plating standards and use records are posted according to standards
- Review food sales for accuracy
- Review menu abstracts, POS report and food cost report
- Operate and make changes in POS system
- Maintain an 86'd item board
- Plan employee menus and oversee Employee Breakroom
- Oversee food display merchandising including buffet decoration
- Maintain organized and comprehensive filing system
- Assist General Manager and Engineering Department with emergency procedures
- Maintain required stock pars
- Perform other duties as assigned by General Manager
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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