Executive Task Force Chef

Evolution Hospitality Corporate Office

Location: US - CA - San Clemente

Aug 5, 2017
Employer
Job Details
The Opportunity
We are currently searching for an experienced and creative Executive Task Force Chef for Evolution Hospitality.
As an Executive Task Force Chef, you’ll be responsible for effectively leading and managing all aspects of the evolution portfolio and for delivering results that contribute to the mission and overall success of the Evolution hotels by accomplishing performance objectives focused on driving sales and profitability, guest and associate satisfaction and ensuring that hotel standards are met.
Job Responsibilities
• Hire, train, develop, supervise, schedule and participate in activities of a collection of diverse chefs, cooks and support F&B personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls and forecast needs. Achieve or exceed budget productivity while adhering to meal break compliance through effective scheduling to ensure that the right personnel are in the right place at the right time.
• Achieve or exceed budgeted food cost through recipe costing, monitoring of production and waste, and purchasing of products through our approved vendors. This includes monitoring of perpetual inventories and daily food costs as necessary to achieve these results.
• Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and employees, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all Hotel staff for efficient operation and service to customers. Organize and conduct meetings.
• Create and implement new menus for all outlets based on current food trends and regional taste. Impalement Evolution Food and Standards. Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations. Confer with hotel leadership and corporate F&B team regarding new selections and changes.
• Audit food storeroom items and storage to maintain consistent quality products and ensure adherence to all health code requirements. Enforce safety procedures and cleanliness throughout kitchen(s) including walk-in and reach-in boxes.

Supportive Functions:
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by hotel leadership and Corporate F&B particular requirements of the Hotel.

• Assist in budgeting process
• Dine at local restaurants to observe the latest trends in food presentation and pricing.
• Monitor outlets during peak period to oversee production flow and presentation.
• Report any equipment in need of repair to Engineer in for service.
• Perform other duties as requested, such as VIP parties and staff meetings.

Job Requirements
• Considerable knowledge of mathematical skills (addition, subtraction, multiplication and division) necessary to interpret reports and budgets.
• Extensive knowledge of menu development, insight to marketing, cost and wage control.
• Thorough knowledge of food products, standard recipes and proper preparation.
• Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
• Ability to read, write, and speak English to comprehend and communicate job functions.
• Finger/hand dexterity in order to operate food machinery.
• Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 50 pounds on a regular basis.
• Ability to work in confined spaces.
• Ability to supervise large staff and accomplish goals on a timely basis.
• Ability to perform duties within extreme temperature ranges.
• Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Food and Beverage Manager.
• Ability to stand, walk, and/or sit continuously perform essential functions for an extended period of time.
• Ability to effectively deal with internal and external customers some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflicts.
• Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture and presentation and observe preparation.
• Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.

QUALIFICATION STANDARDS
Education:
Any combination of education and experience equivalent that provides the required knowledge, skills, and abilities. High school education required. Culinary schooling a plus.
Experience:
Must have prior experience as an Executive Chef with knowledge of most international and domestic dishes.
Licenses or certificates:
Ability to obtain any governmental required licenses or certificates. For example, Food Handler's permit as required in state where employed. CPR certification and/or First Aid training preferred.

Other:
• Assist corporate F&B team to identify executive chefs for the portfolio
• Ability to travel for extended periods of time
• Front of the house experience preferred
• Ability to attend necessary corporate meetings
• Assist with corporate F&B standards
An Equal Opportunity Employer
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Additional Details
Yes
Applicants who do not already have legal permission to work in the United States will not be considered.
No
Yes
No
Hotel/Resort
Chef - Executive Chef