Executive Chef

Job Description

<p>The ideal candidate is a seasoned chef with a background in fine dining. You will run an efficient kitchen by consistently looking to improve the menu, producing quality food, and working closely with restaurant managers in the overall food and beverage operations of the restaurant.&nbsp;</p><p>Summary of Responsibilities:</p><p><br></p><p>Reporting to the General Manager, responsibilities and essential job functions include but are not limited to the following:</p><p><br></p><p>Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues</p><p>Follow departmental policies, procedures and service standards</p><p>Ensure the finest quality and value of food products is available and presented to guests in all areas of the hotel</p><p>Provides the guest with flawless, proactive and sincere luxury services from an engaged and empowered workforce committed to creating a memorable experience</p><p>A visionary with passion for culinary and industry trends; a key driver for ensuring ongoing concept development&nbsp;to ensure our offerings are that of market leaders</p><p>Responsible for maintaining a high level of consistency in delivering food product quality, competitive food costs and ensuring the Food &amp; Beverage direction aligns with the hotels vision and the brand vision for F&amp;B</p><p>Maintains and grows the regional Culinary Apprenticeship program, and maintain the coaching and learning opportunities.&nbsp;Is committed to developing internal talent</p><p>Leads management team and colleagues by example and ensures the working environment is based upon trust, integrity and open communication. Consistently offers professional, engaging and friendly service</p><p>Focus on sustainability by sourcing local products through the development of relationships with local farmers and vendors to ensure high quality products are utilized in keeping with the vision for an authentically local approach to our venues</p><p>Leads the preparation of menus suitable to each area of food &amp; beverage, focusing on quality, creativity, presentation, guest expectations and trends</p><p>Controls culinary and stewarding colleague’s productivity/payroll within established criteria based on annual budgeted figures</p><p>Controls all food inventories while maintaining food cost which has been forecasted within the budgeted guidelines. Manages recipe costs through the use of and application of menu engineering principles in all areas of the operation</p><p>Develop &amp; oversee comprehensive action plans based on results from the employee engagement survey</p><p>Develop relationships outside the hotel with culinary institutions and Tourism partners to grow destination awareness in F&amp;B</p><p>Ensures that all kitchen equipment is in good working order and is properly maintained and utilized</p><p>Available and motivated by media opportunities to assist in showcasing&nbsp;food &amp; beverage and other hotel products and services</p><p>Participates in budgeting, capital planning and all food and beverage planning</p><p>Establishes and monitors effective goals and measurements for the culinary team; exceeding expectations of all four pillars (colleagues, owners, guests and brand)&nbsp;</p><p>Develop training programs will all kitchen employees</p><p>Involved and active within hotel committees; plays an integral role in strategic sustainability planning; ensures environmental initiatives are adhered to, and new and innovative environmental opportunities are implemented</p><p>Promotes health, safety and wellbeing of our guests and co-workers by having in-depth knowledge of the Hotel’s crisis and emergency procedures; responsible for crisis management planning &amp; execution within the Food &amp; Beverage division; member of hotel crisis management team; understands and implements the corporate crisis communication procedures within the F&amp;B division&nbsp;</p><p>Committed to sustainability and zero single use plastic initiatives</p><p>Adhere to and follow ALLSAFE health and safety protocols, ensure all colleagues are trained and held accountable for the set standard</p><p>Place work orders for items needing repair</p><p>Other duties as assigned</p><p>&nbsp;<strong>Qualifications</strong></p><ul><li>Associate’s degree in Culinary Arts</li><li>3+ years of kitchen experience</li><li>Experience in leading and supervising junior chefs</li><li>Experience working within budget constraints</li></ul>