Executive Chef
Property Name:
Wyndham Atlanta Galleria
Job Title 
Executive Chef
Location: 
Georgia-Atlanta
Company Name: 
Wyndham Hotel Group
City: 
Atlanta
Work Permit: 
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position: 
Yes
Accommodation: 
No
Wyndham Hotel Group is the world's largest and most diverse hotel company with approximately 7,410 hotels worldwide. With iconic brands and hotel choices in every category from upscale to economy, we offer not only the most lodging choices around the world but also exceptional customer service and great value.

This position will serve in a dual capacity as Executive Chef/Director of F&B (Chef and B role) 

 

The Executive Chef is responsible for coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels.  He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation.  The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

 

The Director of Food & Beverage is responsible for coordinating, supervising and directing all aspects of the F&B department’s operations, while maintaining profitable F&B outlets and high quality products and service levels.  He/she  is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.
 
Fundamental Requirements:
Oversee all aspects of the daily operation of the hotel’s F&B outlets, banquets, room service, kitchen, and any other Food & Beverage operations.
 
         Work with other F&B managers and keep them informed of F&B issues as they arise.
  • Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
  • Coordinate and monitor all phases of Loss Prevention in kitchen areas.
  • Prepare and submit required reports in a timely manner.
  • Monitor quality of all food product and presentation.
  • Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
  • Oversee all aspects of the daily operation of the kitchen and food production areas.
  • Respond to guest complaints in a timely manner.
  • Ensure compliance with SOP’s in all outlets.
  • Ensure compliance with requisition procedures.
  • Conduct staff performance reviews in accordance with Wyndham standards.
  • Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
  • Know and enforce all local health department sanitation laws.
  • Design and implement employee cafeteria rotating menu and oversee cafeteria operations.
  • Coordinate, supervise and direct the Stewarding Department.
  • Compute daily food cost.
  • Develop proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
  • Understand daily forecasts and customer counts.
  • Coordinate all par stock levels.
  • Assess food portion size, visual appeal, taste and temperature of items served.
  • Direct and train all chefs to ensure adequate operation in all outlets.
  • Create menus for prospective clients.
  • Review and approve weekly payroll.
  • Check food purchases for proper ordering, quality and price structure.
  • Oversee daily activities such as preparation for all food items, receiving daily inventories, log-on report and food cost report.
  • Communicate to Engineering any physical maintenance problems.
  • Assist catering sales on all special menus and price structures.
  • Employees must at all times be attentive, friendly, helpful and courteous to all guests, managers and fellow employees.

 

 

Education & Experience: 
  • A 2-year, 3-year or 4-year culinary degree and at least 5 years of progressive experience in a hotel or a related field.
  • Previous supervisor responsibility is required.
  • Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
  • Must be proficient in Windows, Company approved spreadsheets and word processing.
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