Executive Chef

Executive Chef: The Pierre

Department: Kitchen

Reports To: Hotel Manager

Qualification Requirements:

• Reading, writing and oral proficiency in the English language. Multi lingual is a plus.
• Accredited Culinary Degree preferred or very advanced courses or experience in the administration side of the kitchen.
• Twelve to fifteen years experience in kitchen covering all aspects of culinary business.
• Must be hands on, and capable of directing employees through positive leadership.
• Must possess a high level of creativity and high quality standards.
• Very strong leader, communicator and trainer.
• Five to 10 years experience in a luxury hotel environment specifically related to extensive experience in luxury, high volume Banquets environments.
• Strong computer skills are necessary.

Job Functions:

1. The ability to ensure the correct preparation and presentation of a consistent level for all food items prepared.
2. The ability to plan and develop menus for the hotel considering factors such as product availability, service cost, marketing conditions, number to be served, etc. Establishes and maintains appropriate food portions with respect to the hotel's pricing policy.
3. The ability to assign prices for food items on daily menus that result in net profit for the food cost area and participates in making decisions regarding printing, layouts, posting and distribution of menus.
4. The ability to prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures. The ability to prepare a daily payroll report.
5. The ability to supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.
6. The ability to coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts; and takes responsibility of food preparation areas.
7. The ability to hire, train, discipline, supervise and organize all kitchen personnel on a regular basis.
8. The ability to complete and provide performance evaluations for all kitchen employees making recommendations for salary increases as warranted.
9. The ability to hold regular meetings with the kitchen staff as well as attend and participate in all required meetings.
10. The ability to treat employees at every level of responsibility fairly and consistently to achieve high morale and minimum turnover.
11. The ability to maintain a consistently high level of employee morale and motivation.
12. The ability to coordinate with the Food and Beverage Director, the Executive Assistant Manager and the Director of Catering any special functions regarding food preparation and presentation, including additional costs and staffing requirements.
13. The ability to ensure that sanitation standards as set forth by Taj Hotels and the state are in compliance, as well as the cleanliness and neatness of the kitchen. The ability to supervise the maintenance and cleanliness of all food preparation equipment.
14. The ability to develop and ensure a safe working environment.
15. The ability to set up control systems which will assure quality and portion consistency.
16. The ability to create proper purchasing specifications.
17. The ability to monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.
18. The ability to monitor and review food presentations and make recommendations for needed changes.
19. The ability to communicate with the Director of Food and Beverage on a regular basis the activities and result of the kitchen.
20. The ability to monitor the employee cafeteria to ensure a quality product and a variety of menu items.
21. The ability to communicate with the purchasing department to ensure a top quality and fair price.
22. The ability to respond properly in any hotel emergency or safety situation.
23. The ability to perform other tasks or projects as assigned by hotel management and staff.

Physical, Cognitive, Social and Environmental Requirements

Note: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities.

Physical Demands Analysis

Position: * Standing/walking

* Forward bend, squat, forward reach to retrieve items from cabinets

* Repetitive forward bend of head/neck

* Lifting through height of 6" to 5' (Squatting or forward bend) from dolly to refrigerator shelves

* Carrying boxes/bags of food a distance of 10 feet

* Shoulder motions below 90 degrees shoulder flexion

* Gross grasp to hold tongs, spoons

* Repetitive elbow and movements through mid-range for chopping

* Repetitive wrist motions through partial range for stirring and chopping

Force: * Boxes of celery, potatoes, carrots, etc.: 50 lbs. ea.

* Pots of food: 25-50 lbs.

* Stirring food: 50-10 lbs. Of force may be needed to stir thicker consistency foods such as mashed potatoes

Repetitions: * Standing virtually all day (most standing is in one spot by stove)

* Walking: occasionally.

* Lifting from dolly to refrigerator: 10-20 minutes 2 x day

* Forward flexion of head/neck: during all stirring and chopping tasks

* Stirring, chopping: repetitive and very frequent

Environment: * Most of the shift is spent standing in front of hot stoves or ovens

Sensory: * Sight and good sensation are necessary to prevent burning oneself while cooking

The Pierre New York, A Taj Hotel