Executive Chef

We are accepting applications for an Executive Chef to coordinate and oversee the back of house food operation for a prestigious 175 room hotel with restaurants and extensive meeting banquet facilities.

The successful candidate should have four or more years of culinary management experience, eagerness, creativity in building and implementing diverse menus, strong purchasing knowledge, labor and time management skills, strong and civil leadership abilities, are able to motivate and mentor kitchen staff, and work well with other managers.

ESSENTIAL RESPONSIBILITIES:

Plan, organize and supervise daily culinary operation and catering services

Direct and coordinate the work of production of line and prep staff

Plan and approve standards as well as create menus and recipes

Maintain proper production, safety and sanitation standards

Direct and participate in the daily preparation of standard menu and banquet food items

Evaluate the quality of raw food and ensure the quality of the finished products

Ensure overall consistency and high quality across the various operations; plan menus based on such factors as market trends, customer preferences and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portion for each recipe

Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development

Develop culinary training programs for food production employees and serve as a resource to promote quality food services

Inspection assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.

Plan, develop and implement culinary production for special events, and catered functions

Supervise and participate in the preparation and display of menu items for special functions

Prepare operational reports and analysis setting forth progress, adverse trends and make appropriate recommendations.

Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff

Handle corrective action process and make salary recommendations

Control revenue and expenses to ensure financial goals. Ensure the highest level of customer service.

Participate in BEO (Banquet Event Order) meetings

Maintain contact with front of the house managers and team members to ensure complete effective communication between food production and food service

Respond to inquiries and concerns from staff. Maintain Company policies and procedures

Perform other related duties, tasks and responsibilities as required from time to time.

Ensures kitchen is clean and sanitary and is in compliance with all federal, state and local laws, including OSHA, Wage Hour and Health law

QUALIFICATIONS/SKILLS

• Must have 4+ years of culinary management experience
• Culinary School degree or equivalent work experience.
• Proven track record of successfully controlling costs and managing budgets exceeding $2 million dollars
• Ability to effectively supervise and train a diverse work staff
• Certification and/or License
  * Alcohol awareness certification and/or food service permit as required by local or state agencies
  *Food Service certification as required by franchise and the state or county
  
  Skills:
  * Computer aptitude including excel required.
  * Strong oral and written communications skills.
  * Attention to detail.
  * Planning and organizational ability.
  * Customer Service.
  * Leadership Skills.