Restaurant Executive Chef

Job Description

Job Description

What Makes a McKibbon Executive Chef?

As a key member of the leadership team, the Executive Chef is accountable for the culinary operations with-in the hotel. While the focus is to guide the operation of the culinary team, you will also have crossover responsibilities to the service team. The Executive Chef is committed to guest satisfaction and providing a great experience for all guests while embracing the McKibbon Guiding Principles.

A Day in the Life & Core Work Activities

Exceptional Customer Service

• Provides and sets positive examples of excellent service that are above and beyond for customer satisfaction and retention.

• Manages day-to-day operations, ensuring the quality and standards meet the expectations of the guests and company.  

• Handles guest problems and/or complaints.

• Interacts with guests to obtain feedback on product quality and service levels.

Ensuring Culinary Standards and Responsibilities

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures

• Estimates daily production needs on a weekly basis and communicates production needs to kitchen daily.

• Prepares and cooks varieties of food, either on a regular basis, for special guests and/or functions

• Develops, designs, and creates new applications, ideas, relationships, systems, and products, including artistic contributions.

• Assists in determining how food should be presented and creates decorative food displays.

• Maintains purchasing, receiving and food storage standards.

• Ensures compliance with state and local food handling, sanitation standards, and applicable laws.

• Recognizes superior quality products, presentations and flavor.

Leading Kitchen Operation

• Oversee hotel banquet operations to ensure proper product is ordered, accurate prep list, and maintain communication with the sales team to ensure BEO is accurate.

• Move throughout the facility and monitor the action of food prep and serving areas to ensure that associates are meeting F&B quality, brand, and service standards.

• Leads shifts and oversees that proper techniques and recipes are being followed

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Ensures kitchen employees, sous chef(s), and any lead positions understand expectations and parameters.

• Recognizes successful performance and produces desired results.

• Conducts regular meetings with both front and back of house management to ensure the teams are in constant communication regarding marketing, upcoming events, menu changes and areas of opportunity.

• Oversee the hiring and training of each new back of the house employee to ensure they get through the training program successfully.

Maintaining Culinary Goals

• Achieves and exceeds goals (IE: performance goals, budget goals, team goals, etc.)

• You will control the elements that determine profit and loss in the Food and Beverage operation including but not limited to: creating prep lists with par levels, monitoring food waste, inventories, budgeting, and overseeing proper production and service execution.

• You will work with the General Manager and Food & Beverage Director on administrative duties, including tracking expenses, P&L, and invoice coding and inputting.

• Develops specific goals and plans to prioritize, organize, and accomplish the work.

• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance while monitoring workflow to ensure proper time standards are withheld without comprising quality.

• Maintains recipes & procedures ensuring the staff are trained and informed accordingly.

• Holds regular team meetings to applaud your team on their successes in addition to identifying areas of opportunity & room for improvement to maintain operational excellence.

• Collaborate with the hotels’ sales team to ensure that all events and menus are created and executed as required by the client.

• Collaborate with the Corporate Food and Beverage team in menu planning, training, areas or opportunity, etc.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

• Improves service by communicating and assisting team to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Participates in the employee performance appraisal process following McKibbon Hospitality standards.

• Embrace the McKibbon Guiding Principles: Think Bigger, Love Your Community, Do the Right Thing, Support Each Other, Make a Lasting Impression.

Requirements

• 3 years’ minimum experience as an Executive Chef or Executive Sous Chef at a hotel or restaurant establishment with multiple meal periods.

• Multi outlet operations experience (highly desired).

• Banquet experience (highly desired).

• The ability to implement and maintain established menus and brand service standards.

• The ability to perform initial and ongoing training of associates.

• A conscientious spirit and the drive to excel in every aspect of your duties.

• The ability and drive to personify our culture in every interaction with guests and associates.

• The ability to communicate in a friendly manner while delivering the quality of service that guests deserve and expect.

• The ability to create a fun and supportive working environment.

• Keeping up to date with local events and tailoring Food and Beverage operations to enhance guests’ experience in the local community.

• The creativity to enhance sales in the lounge and food outlets.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• The ability to work a varied schedule that includes weekends, holidays, and special event.

• Embrace the McKibbon Guiding Principles: Think Bigger, Love Your Community, Do the Right Thing, Support Each Other, Make a Lasting Impression.

Physical Requirements

• Must be able to push/pull/lift up to 50lbs.

• Must be able to endure ling periods of standing, sitting and walking.

Perks & Benefits Beyond the Basics: 

We know that hospitality starts from within, and that’s why we value the employee experience as much as we value our guests’ experience. From our competitive benefits package to our fun-loving spirit, we strive to create an environment that’s equal parts work and play. Our people will always be our first investment. We offer benefits and perks based on full or part time employment: 

Benefits: Full Time Associates:  

• Comprehensive benefits package including medical, dental, and vision  

• Life insurance 

• Pet Insurance

• Short and long-term disability 

• Paid time off and holidays 

• Tuition assistance 

Financial & Occupational Wellness: All Associates 

• Competitive Compensation with incentives (incentives vary by position)

• 401K Savings Plan, 50% matching up to 10% of compensation

• Associate referral program 

• Brand and company training classes, workshops and conferences for career growth and development (varies by position)

Personal Wellness: All Associates

• Fundraising matching funds program 

• Team volunteer opportunities 

• 24/7 chaplain services 

• Exclusive hotel rate discounts 

Any state specific holiday, vacation or benefit requirements will apply.

All employment decisions are made on a non-discriminatory basis without regard to sex, race, color, age, disability, pregnancy or maternity, sexual orientation, gender identity, citizenship status, military status, or any other protected characteristic in accordance with applicable federal, state, and local laws.