Executive Chef

Executive Chef: Lead Culinary Excellence, Guest Experience & Profitable Growth The Executive Chef is responsible for supporting the management and direction of food and beverage and culinary operations. Key responsibility areas include department performance, effective cost controls and development, training and retention of key employees. What you'll be doing… Support the Food and Beverage operations efficiently and effectively within the company’s fiscal and operational guidelines and assume the role of Director of Food + Beverage in their absence. Support the Food and Beverage operation to meet the brand’s target customer needs, ensure employee satisfaction, focus on growing revenues and maximize the financial performance of the department. Support in meeting or exceeding budgeted sales and profit goals, maintain labor efficiency ratios to ensure guest service and cost effectiveness. Assist in developing initiatives to build profitability and maintain effective cost controls in support of these initiatives. Support in managing and reporting on expenses (payroll + supplies) to aid in controlling costs while ensuring adequate staff and supplies are on hand to provide quality service. Maintain accuracy and thoroughness on various reporting requested on a daily, weekly or monthly basis. Assist in the preparation of departmental schedules according to business forecast, payroll budget guidelines and productivity requirements. Engage and make contact with every guest in line with Hotel culture. Respond to guest comments and criticism in a constructive and positive manner, looking at such as an opportunity to build guest satisfaction. Educate and empower associates to act in a similar capacity. Assists in conducting regular employee/departmental meetings and administer counseling, discipline to associates as necessary and provide training and recognition to employees at all levels to maintain a team-oriented environment. Assist in staffing departments with quality employees who value guest service and are committed to high standards of performance. Other duties as assigned You should be able to… Must be able to lift, push, pull and carry moderate weight. Must be able to walk/stand for extended periods of time, with frequent bending and twisting. Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell. Bachelor’s Degree in related field is ideal; 5 - 7 years of prior Food and Beverage experience in a management role. Must be properly certified in Food/Safety Extensive food and wine knowledge and creativity. Must be creative and up to speed on new concepts and food trends. Computer literate and detail orientated is a must. Expect more in St. Louis at our downtown hotel Experience a new era in St. Louis at our hotel's historic downtown building. Built in 1913 and added to the National Register of Historic Places in 1984, the design of Le Meridien St. Louis Downtown focuses on modern art blended with touches of the property's history. Our hotel sits less than a mile from the Gateway Arch and half a mile from America's Center Convention Complex and the Enterprise Center, a year-round sporting venue. We are also a few blocks from Busch Stadium and an easy drive from Forest Park, home to the St. Louis Zoo, the Missouri History Museum, the St. Louis Science Center and the Municipal Theatre Association. Maintain your workout downtown in our hotel's spacious, 24-hour fitness center. Savor a steak dinner at our on-site restaurant, Prime 55, or sample gelato at Le Scoop. Retire to a contemporary hotel room with signature Serta mattresses, rainfall showerheads and modern art. Wake up ready for a new day at Le Meridien St. Louis Downtown. #J-18808-Ljbffr Hotel Leveque