Executive Chef

Position Summary - Pay Range - $140,000 - 150,000/Year The Executive Chef is responsible for coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high-quality products and service levels. The role is expected to provide training for all staff, meet corporate quality standards, establish, and enforce food specifications, portion control, recipes and sanitation. The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Essential Functions * Must adhere to the company’s Service culture – 4 Keys to creating guests for life. * Must be able to multitask and prioritize departmental functions to meet deadlines. * Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.

• Participate in M.O.D. coverage as required.
• Maintain regular attendance in compliance with the Hotel Standards, as

required by scheduling, which will vary according to the needs of the hotel. * Maintain high standards of personal appearance and grooming, which include wearing nametags. * Comply with the Hotels Standards and regulations to encourage safe and efficient hotel operations. * Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. * Work with other F&B managers and keep them informed of F&B issues as they arise. * Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.

• Coordinate and monitor all phases of Loss Prevention in kitchen areas.
• Prepare and submit required reports in a timely manner.
• Monitor quality of all food product and presentation.
• Ensure compliance with requisition procedures.
• Understand, implement, and monitor corporate promotions in outlets, including

buffet and three-meal concept standards.

• Know and enforce all local health department sanitation laws.
• Work with the Director of F&B to create and implement menus.
• Design and implement employee cafeteria rotating menu and oversee cafeteria

operations.

• Coordinate, supervise and direct the Stewarding Department.
• Compute daily food cost.
• Develop proper training and direction of departmental assistants in

compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.

• Understand daily forecasts and customer counts.
• Coordinate all par stock levels.
• Assess food portion size, visual appeal, taste, and temperature of items

served.

• Direct and train all chefs to ensure adequate operation in all outlets.
• Create menus for prospective clients.
• Review and approve weekly payroll.
• Check food purchases for proper ordering, quality, and price structure.
• Oversee daily activities such as preparation for all food items, receiving

daily inventories, log-on report, and food cost report.

• Communicate to Engineering any physical maintenance problems.
• Assist catering sales on all special menus and price structures.
• Perform other duties as requested by management.

Qualifications * Bachelor’s degree in Business, Marketing, or related field required; advanced degree preferred

• Relevant experience in marketing required
• Demonstrated experience managing revenue and expense financials and

budgeting/forecasting * Strong organizational, leadership and project management skills are required. Must be able to lead a large team, think strategically, and handle multiple projects.

• Prior management experience required leading large teams
• Demonstrated ability to drive the achievement of business goals through

aligning people, process, structure, information, and communication systems in a rapidly growing/dynamic market(s)

• Excellent communication skills (verbal and written) required
• A 2-year, 3-year or 4-year culinary degree and at least 5 years of

progressive experience in a hotel or a related field.

• Previous supervisor responsibility is required.
• Must have knowledge of F&B preparation techniques, health department rules

and regulations, liquor laws and regulations. Work Conditions and Schedule

• Long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20

pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Please note this job description is considered to be a general outline of the position and is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may be subject to changes or revisions by Peregrine Yountville Management LLC at any time with or without notice. Peregrine Yountville Management LLC is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex (including pregnancy, childbirth, breastfeeding, and related medical conditions), sexual orientation, gender identity or expression, national origin, ancestry, age, disability (physical or mental), medical condition, genetic information, marital status, military or veteran status, or any other characteristic protected by applicable federal, state, or local law. We are committed to complying with the California Fair Employment and Housing Act (FEHA), Title VII of the Civil Rights Act, the Americans with Disabilities Act (ADA), and all other applicable equal opportunity laws. Peregrine Yountville Management LLC participates in E-Verify. Upon hire, your employment will be contingent on proof of identity and eligibility to work in the United States, which will be confirmed through the federal E-Verify system.