Executive Chef

Full-Time

Executive Chef

Overview:

The executive chef embraces the local food scene and creates a memorable dining experience for guests of the hotel. As the leader of the food & beverage programming at the hotel, the executive chef is responsible for managing all aspects of the kitchen for multiple unique dining outlets.

Responsibilities:

• Assist the hotel manager and, at times, the general manager, in budgeting i.e. food cost/payroll/etc.

• When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action.

• Collaborate with other food and beverage department managers on the market potential for food outlets relating to the market competitors and the availability of the product.

• In conjunction with the hotel general manager, plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing.

• Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.

• Work closely with the purchasing manager and hotel finance team to establish and maintain control of the standards for purchasing and receiving items.

• Test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.

• Control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production.

• Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.

• Responsible for control of equipment and scheduling maintenance.

• Maintain an up-to-date knowledge of local and international market trends in order to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets and an up-to-date knowledge of competitor’s food production/offering.

• Assist in the promotion of in-house sales activities, such as culinary festivals, chef specialties and culinary competitions.

• Plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime.

• Interview/recruit suitable staff for the operation, in conjunction with director of operations, personnel and the hotel general manager.

• Oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out.

• Stay aware of state legislation in employment and industrial relations.

• Establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records.

• Perform all duties applicable to a department manager within the hotel.

• Actively participate in the critical path task sheet for the food and beverage department.

• Conduct/attend all required department meetings.

Qualifications:

• Candidate must have at least 5 years’ experience in an Executive Chef kitchen management capacity and excellent knowledge of current culinary trends.

• Bachelor’s Degree or Equivalent.

• Union environment experience preferred.

• Experience in high volume hotel business, preferred

• Must be competent in culinary creativity as demonstrated by cooking test.

• Strong knowledge of food cost and inventories.

• Must possess the ability to handle stressful and busy hotel operations.

• Candidate must have good knowledge of computers (i.e.: Excel & Word).

• Clear, concise written and verbal communication skills.

• Candidate must be comfortable speaking to guests and conducting meetings.

• Candidate must be a leader and a mentor.