Executive Chef

About Our Property Westin Tampa Bay is a AAA Four Diamond hotel and boasts a beautiful location on the water with magnificent bay views and amenities. We are located just three miles from Tampa International Airport with easy access to popular attractions and the Westshore business district. Full Time employees have access to Medical and Dental insurance to fit your needs Pyramid Global Learning (You can grow both personally and professionally through on-line webinars and self-study courses) 401K match (Let us help you build your financial future) Companywide Hotel Room Discounts (Who doesn’t love to get away) Paid Time Off Employee Assistance Program (We are here to support you) Employee family events (bring the kids!) Partnerships and discounts with major retailers such as AT&T, Verizon and Dish to name a few Many more, please inquire for more details What You Will Have An Opportunity To Do The Executive Chef is responsible for assisting with all food production including that used for restaurants, functions and other outlets. The Chef will work alongside the culinary team to lead and develop associates, develop menus, food purchase specifications and recipes. In addition, the Chef will supervise staff and monitor food and labor budget for the department. Most importantly, the Chef will lead a team to ensure professional food quality and strong sanitation standards are achieved. Primary Responsibilities Foster an environment of professionalism and teamwork Work alongside staff teaching, training and leading Hire, train and supervise all culinary staff Monitor food quality and presentation Conduct daily stand-ups with team Manage budgeting, forecasting and actual costs of all kitchen and labor expenses Assist in new standards when needed Manage the day-to-day operation Participate in food preparation and production Produce food consistent and of high quality taste and presentation Control food costs through proper training with staff Ensure all staff follows proper uniform guidelines Ensure environment is clean, safe and well-maintained at all times Establish goals for the culinary team, anticipate and resolve challenges, develop cost saving ideas or activities Adhere to health department and hotel food handling and sanitation guidelines Develop menus and item pricing Train all staff on new menu or special items to ensure items are prepared to specifications Maintain effective communication with all culinary staff and leaders Be responsive to all staff suggestions and concerns ensuring a timely follow up when necessary Create and maintain effective working relationships with all food and beverage team members, sales team and hotel staff Conduct regular inspections of the kitchen to ensure standards are being met Consistently monitor inventory Stay current on restaurant industry trends Identify new culinary techniques and presentations Physical/Cognitive Activities Constant walking and standing on concrete, tile, rubber mats, carpet, stairs, linoleum while inspecting and working in kitchen and outlets Frequent crouching, stooping and twisting occurs through the day Reaching overhead occurs occasionally while retrieving supplies, inspecting fixtures and facilities and working on line Frequent handling of supplies, knives, slicer, utensils, sauté pans, turning on water faucets and knobs on ovens Occasional grasping for supplies, knives, slicer, utensils, sauté pan, turning on water faucets and knobs on ovens Occasional pushing and pulling of racks and carts on wheels with products weighing up to 200 lbs. Lift product/supplies weighing 1 to 50 lbs. Talking and hearing occurs constantly while interacting with guest and associates Taste, sense of smell and vision are used constantly to assure of quality and consistency of Food & Beverage Ability to professionally deal with difficult situations/people Highly repetitive work Constant attention to detail to ensure product controls, quality, presentation, sanitation, service and safety Must adapt to guest challenges as communicated by associates and be able to handle multiple priorities Exposures: cleaning chemicals, extreme heat on cooking lines, walk-in freezers and refrigerators, changing temperatures, changing humidity, slippery floors, bacteria in foods, noise and vibrations Requirements Minimum Education of an Associate’s Degree Serv Safe Certification Previous Executive Chef or Executive Sous Chef experience Previous experience in a high volume hotel environment and banquet production Ability to handle fast pace and high volume Professional communication skills and fostering of team environment Ability to take and give direction, problem solving, be organized and self-motivated Must possess culinary creativity Strong knowledge of local, state and federal food sanitation regulations Comfortable providing direction and supervision to kitchen staff Ability to train and develop new team members and culinary leaders Must be able to work nights, weekends and holidays Must be able to speak, read and understand cooking directions Compensation $110000 $115000 Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations. #J-18808-Ljbffr