Executive Chef (ref. 24435)
Mandarin Oriental Hotel Atlanta
Location: US - GA - Atlanta
Jan 17, 2013
Employer
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Job Details
The Group
Mandarin Oriental Hotel Group is the award winning owner and operator of some of the worlds' finest hotels. The Group operates luxury hotels in key leisure and business destinations. In total Mandarin Oriental employs 9,000 colleagues in three continents with 10 hotels in Asia, seven in North America and three in Europe.
The Hotel
Mandarin Oriental, Atlanta is a spectacular addition to our acclaimed collection of hotels and resorts. Situated in the prestigious Buckhead neighborhood, the 127-room property soars 42 stories high into the Atlanta skyline. Unparalleled service and luxury amenities make it the ideal choice for both business and leisure travellers.
Strategic Intent
It is the mission and intent of this position that the incumbent will take full responsibility for the management, leadership and operation of the kitchens and back of house areas, maintaining standards within budget and in accordance with company policies. The incumbent will be expected to possess the tenacity, creativity, flexibility and commitment that is necessary to facilitate a successful hotel opening that is on budget and on time.
Scope of Position
The Executive Chef is responsible for, but not limited to, the daily operation of all culinary and stewarding areas to deliver a 5 diamond, 5 star, highly creative, market leading food and beverage product while maintaining tight cost control and operating within all corporate health and safety, HACCP and local legal requirements.
Organizational Structure
The Executive Chef reports to the Director of Food and Beverage
Duties and Supporting Responsibilities
* Work within the guidelines of the budget to ensure that we maximize all of our available resources to operate within budget.
* To work with the Hotel HR team to ensure the recruitment of the best possible talent available at the appropriate time. It is essential the that the Executive Chef spend time and personal attention in ensuring the culture seeding of each and every member of the team in order for them to imbibe and embrace the MOHG people's philosophy and our Legendary Quality Experiences (LQE).
* Establish standards of performance and job descriptions for all culinary and stewarding colleagues.
* To set up all SOP's and best practices that are required for setting up the foundation of a top quality culinary division that offers the finest experiences for guests, clients, residents and colleagues alike.
* Ensure training programs for all operations and service standards are in place and tracked.
* Establish and implement the corporate health and safety (Safe and Sound) procedures as per the MOHG manuals. The Executive Chef must ensure that HACCP requirements are implemented and adhered to throughout the F&B operation.
* Provide all information required completing emergency plans and business continuity plans.
* Ensure that the hotel culinary operations conform to all local state and federal codes and regulations.
* As a member of the hotel team there is an immense responsibility to be a mentor and role model in ensuring the culture seeding of all colleagues in the department.
* Set up standards for Labor Cost Management and ensure that they are followed.
* Set up evaluation and recognition programs for colleagues.
* Build relationship with local university culinary programs.
* Provide F&B Director all information required to prepare the opening 'stub' budget and annual budgets going forward.
* To co-ordinate efforts effectively with the Corporate F&B Division.
* Must endeavour at all times to foster strong relationships with the owners and manage owner relations effectively.
* Oversee, plan, coordinate and supervise all menu planning and implementation for all outlets
* Compile the culinary OS&E requirements for the hotel and oversee the tracking, delivery and installation.
* Oversee the stocks, grocery lists and inventory required once menu planning is completed and ensure that all kitchens have the par stocks required at the appropriate times.
* Set up the purchasing and receiving procedures in the kitchen working in tandem with accounting and the purchasing team.
* Finalize the kitchen manning guide to work within the budget.
* Work with all other departments of the hotel to ensure that excellent inter-departmental communication and cooperation is maintained.
* Strong emphasis will be given to Banque
Mandarin Oriental Hotel Group is the award winning owner and operator of some of the worlds' finest hotels. The Group operates luxury hotels in key leisure and business destinations. In total Mandarin Oriental employs 9,000 colleagues in three continents with 10 hotels in Asia, seven in North America and three in Europe.
The Hotel
Mandarin Oriental, Atlanta is a spectacular addition to our acclaimed collection of hotels and resorts. Situated in the prestigious Buckhead neighborhood, the 127-room property soars 42 stories high into the Atlanta skyline. Unparalleled service and luxury amenities make it the ideal choice for both business and leisure travellers.
Strategic Intent
It is the mission and intent of this position that the incumbent will take full responsibility for the management, leadership and operation of the kitchens and back of house areas, maintaining standards within budget and in accordance with company policies. The incumbent will be expected to possess the tenacity, creativity, flexibility and commitment that is necessary to facilitate a successful hotel opening that is on budget and on time.
Scope of Position
The Executive Chef is responsible for, but not limited to, the daily operation of all culinary and stewarding areas to deliver a 5 diamond, 5 star, highly creative, market leading food and beverage product while maintaining tight cost control and operating within all corporate health and safety, HACCP and local legal requirements.
Organizational Structure
The Executive Chef reports to the Director of Food and Beverage
Duties and Supporting Responsibilities
* Work within the guidelines of the budget to ensure that we maximize all of our available resources to operate within budget.
* To work with the Hotel HR team to ensure the recruitment of the best possible talent available at the appropriate time. It is essential the that the Executive Chef spend time and personal attention in ensuring the culture seeding of each and every member of the team in order for them to imbibe and embrace the MOHG people's philosophy and our Legendary Quality Experiences (LQE).
* Establish standards of performance and job descriptions for all culinary and stewarding colleagues.
* To set up all SOP's and best practices that are required for setting up the foundation of a top quality culinary division that offers the finest experiences for guests, clients, residents and colleagues alike.
* Ensure training programs for all operations and service standards are in place and tracked.
* Establish and implement the corporate health and safety (Safe and Sound) procedures as per the MOHG manuals. The Executive Chef must ensure that HACCP requirements are implemented and adhered to throughout the F&B operation.
* Provide all information required completing emergency plans and business continuity plans.
* Ensure that the hotel culinary operations conform to all local state and federal codes and regulations.
* As a member of the hotel team there is an immense responsibility to be a mentor and role model in ensuring the culture seeding of all colleagues in the department.
* Set up standards for Labor Cost Management and ensure that they are followed.
* Set up evaluation and recognition programs for colleagues.
* Build relationship with local university culinary programs.
* Provide F&B Director all information required to prepare the opening 'stub' budget and annual budgets going forward.
* To co-ordinate efforts effectively with the Corporate F&B Division.
* Must endeavour at all times to foster strong relationships with the owners and manage owner relations effectively.
* Oversee, plan, coordinate and supervise all menu planning and implementation for all outlets
* Compile the culinary OS&E requirements for the hotel and oversee the tracking, delivery and installation.
* Oversee the stocks, grocery lists and inventory required once menu planning is completed and ensure that all kitchens have the par stocks required at the appropriate times.
* Set up the purchasing and receiving procedures in the kitchen working in tandem with accounting and the purchasing team.
* Finalize the kitchen manning guide to work within the budget.
* Work with all other departments of the hotel to ensure that excellent inter-departmental communication and cooperation is maintained.
* Strong emphasis will be given to Banque
Mandarin Oriental Hotel Group is an equal opportunity employer M/F/V/D
Additional Details
No
Applicants who do not already have legal permission to work in the United States will not be considered.
No
Yes
No
Hotel/Resort
F&B - Kitchen Management