Position: Executive Chef Date: February 2024
Reports to: Director of Operations
JOB SUMMARY
Assist the Executive Chef in Planning and managing the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
CANDIDATE PROFILE
Experience
• Five+ years of employment in a related position.
• Two+ years of post-high school education, culinary education is desirable.
• Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
JOB ESSENTIALS
Item Example
People Foster a work environment where all team members have an opportunity to realize their full potential; Shows genuine concern for the individual employee. Treats employees with tact, cooperation, helpfulness and empathy; Consistently works to improve the performance of subordinates and to prepare them for future growth.
QA Must ensure passing of brand QA. Ensure each team member is trained and SALT score is at or above brand expectations for all items pertaining to the F&B.
Safety Ensure you and the teams are certified in all applicable state and required certifications (CPR, Food Handling, Tips training, etc). In addition, ensure everyone is trained on Emergency procedures, where to find the emergency manual, where to find various shut off valves, fire panel, etc.
Guest Scores / Experience All scores pertaining to food quality should be at or above the brand average. In the event the hotel is running above the brand average, the scores should be at or higher than the previous years scores. All responses will be followed up on within brand guidelines. (Guest assistance, SALT etc). Maintain TripleAAA 4 Diamond rating. Familiar with criteria.
Training All team members will receive extensive training and go through testing prior to being placed into a role. The training should be signed by each employee and documented. Training includes menu, POS system, handling of vouchers and coupons, services the hotel offers, etc.
Communication / Follow Up In any hotel, communication is key. Team members must own any issues and a solid plan in place for following up on guest requests as well as in house requests. The Sous Chef should ensure all group resumes are accessible and read and followed up on. Ensure timeliness to meetings.
Food / Beverage Cost Menus (food and beverage) will be reviewed at minimum bi-annually and streamlined to ensure they are cross utilized with multiple outlets and priced accordingly.
Expense / Labor Controls / Overtime The Sous Chef should stay within forecasted numbers in regards to departmental and labor expense. Expenses should be flexed based upon demand. Overtime must be controlled. Utilize labor reports.
Cleanliness Own / Kitchen Outlets / Banquet Kitchen / storeroom cleanliness at all times.
Other
• Computer literacy and financial management a must.
• Direct the day to day operations of all areas of the kitchen including outlets, banquets, stewarding, and purchasing.
• Able to effectively deal with internal and external customers, some of whom will require high level of patience, tact and diplomacy to defuse anger and collect accurate information and resolve conflicts.
• Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.
• Able to observe and detect signs of emergency situations. Able to remain calm and alert, during emergency situations and/or heavy hotel activity, serving as a role model for clerks and other associates.
• Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues and labor relations, including, but not limited to the following statues and their comparable state and local laws.
• Able to establish and maintain effective working relationships with associates and customers.
• Act as Manager on Duty per schedule.
• Able to make sound business decisions and take action quickly based on previous experience and good judgment.
• Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
• Command of the English language both written and verbal.
• Ensure efficient guest registration, checkout, guest service, and telephone service, while ensuring all brand standards are being applied.
• Implement and manage safety and sanitary regulations, all federal, state, franchise, and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
• Manage the maintenance/sanitation of the Food and Beverage areas and equipment in the hotel to protect the assets, comply with regulations and ensure quality service.
• Monitor and maintain the front office Record changes to banquet event orders.
• Track guest satisfaction surveys and maximize usage of the guest response tracking system.
• Interview, hire, train, develop, resolve problems, provide open communication and recommend discipline and/or termination when appropriate of staff members. Ensure timely completion of performance appraisals.
• Develop, implement and manage the department's business/marketing plan and budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
• Coordinate activities with other hotel departments in order to facilitate increased levels of communication and guest satisfaction.
• Resolve customer complaints; anticipate potential problems by reviewing and monitoring complaints, operational issues, business flow and associate performance to ensure high levels of customer satisfaction and quality.
• Regular attendance in conformance with the standards is essential to the successful performance of this position.
• Comply with attendance rules and be available to work on a regular basis.
• Perform any other job related duties as assigned.
• Physical Demands
• Some lifting may be required. This position may require 75%+ or more of time on their feet.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules.