Hotel Executive Chef

The Hotel Executive Chef is a department head level position in the Food & Beverage Division, who collectively makes key operational management decisions in the F & B division. The position reports to the Director of F&B. Collaboration with key departments is crucial as the position works closely with Restaurant GM’s, Executive Chefs, Executive Pastry Chef and Director of Food & Beverage. The Hotel Executive Chef is in charge for all culinary operations in the hotel -Stirrups, , Emma’s Patisserie, In room Dining, Yellow Pony Pub & Garden and Horse to Water pool. Perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, reaming calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervisor; maintain confidently of guest information and pertinent hotel data. Select, train, evaluate, lead, motivate, coach, and discipline all employees in the culinary division to ensure that established cultural and core standards are met; daily activities and operation planning. Assist in the planning and development of menus for the hotel, ensure the correct preparation and presentation of a consistent level for all food it3ems prepared through production and demonstration. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. Ensure that sanitation standards as set forth by World Equestrian Center, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality. Communicate with employees and managers to ensure operation needs are met as well as attend regular operation meetings to ensure effective coordination and cooperation between departments. Perform other tasks or projects as assigned by Sr. Director of F&B. Assist in other kitchen outlets as required by the Sr. Director of F&B. This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Physical Requirements These physical demands represent the physical requirements necessary for an associate to successfully perform the essential functions of this position. Reasonable accommodation can be made to enable individuals with disabilities to perform the described essential functions of this position. Associates may have to stand, walk, reach with arms and hands, climb or balance, and to stoop, kneel, crouch or crawl. Qualifications, Education, Experience, Skills, and Abilities Requires good communication skills, both and verbal and written. 5 to 7 years of luxury culinary experience. Preferably at Forbes 4- or 5-Star establishment or Michelin Star Extensive knowledge of the kitchen, its services, facilities, and equipment. Must be detail-oriented with outstanding organizational and communication skills. Desire to continually enhance culinary experience. Must possess excellent computational ability. Must possess basic computer skills. Must have excellent leadership capability and customer relations skills. Must possess excellent teaching, coaching, and training skills. Working knowledge of federal, state, and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations. Must be able to perform duties in extreme temperatures. Must be able to stand and walk for long periods of time. Must be able to exert a well-paced ability to reach other departments of the conference center on a timely basis. Must be able to lift to 50lbs, occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability, and visual acuity. The World Equestrian Center is managed by Columbus Hospitality Management , a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities. We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment. #J-18808-Ljbffr World Equestrian Center