EXECUTIVE CHEF (JOB ID: 12354)
The Executive Chef will provide the most responsive, knowledgeable and courteous service to our Guests through conducting the highest level of execution and guidance of our front of house and culinary staff by setting quality standards in all areas of food production and preparation. They are responsible for maintaining profitability levels in accordance with the budget and the development of an efficient and well trained workforce.
Key Responsibilities:
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Assist the Food and Beverage Director in establishing an annual food budget
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Responsible for maintaining positive atmosphere, spirit and morale within the department
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Demonstrate effective leadership skills by managing time and delegation
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Responsible for hiring, development and performance management of team members
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Responsible for training in all food production areas to include Restaurant, Concessions and Banquets and/or offsite catering of Food Truck
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Be familiar with all job descriptions and manuals to objectively evaluate the performance of the staff on a regular basis
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Establish production schedules and work schedules for the workforce based on forecast, to assure proper payroll levels, consistent food quality, portion consistency and attractive imaginative presentation and eye appeal
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Prepare standardized recipe systems and picture boards for all food outlets with all plating instructions
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Write all outlet menus together with the Director of Food and Beverage
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Consistently monitor the food areas during their peak periods to observe production flow and presentation.
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Personally verify that established purchase specifications are adhered to and personally checks storage facilities for proper sanitary conditions; Conducts monthly inventories
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Keep up to date on all production requirements so that the daily list will reflect quantities needed
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Conduct weekly meetings with key personnel to ensure flow of communication
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Establish and maintain good relationships with all related Department Heads
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Keep Food and Beverage Director informed on a timely basis
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Ensure that all guests are provided the most responsive, knowledgeable and courteous service
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Oversee that department systems and processes are utilized consistently and correctly
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Observe all work and craft rules outlined in company policies
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Adhere to all safety rules and regulations. Report any and all accidents, safety hazards or potential safety hazards immediately
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Adhere to the dress code, grooming and hygiene standards
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Maintain the cleanliness and professional presentation of workstation
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Attend all mandatory department meetings and training sessions
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Other duties as assigned by supervisor
Key Requirements:
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2+ years culinary education
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5+ years’ experience in a similar position; luxury experience preferred
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Advanced knowledge of food profession principles and practices
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Proficient knowledge of human resources management
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Excellent knowledge of BOH systems, ordering and inventory
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Excellent communication skills
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Ability to meet deadlines
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Available to work a flexible schedule, including holidays and weekends
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Ability to stand for long periods of time
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Ability to bend, stoop, kneel, crouch and reach
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Ability to lift and/or move up to 100 pounds
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Ability to accept supervisory coaching related to performance, work habits, and attitude
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Ability to function as a team member and get along with others
