Executive Chef

Description Job Summary: Supervise all back of the house areas within the kitchen department. Assists in development of menus and prices for all food items. Supervises ordering, prepares, cooks and serves both restaurant and banquet meals. Directs all kitchen personnel. Schedules all food employees. Duties/Responsibilities: Act with the highest level of integrity in every decision. Hire, train, develops and disciplines food and beverage staff. Coordinates work assignments, department planning, and schedules for Food Department. Follows up and maintains food cost controls, methods, and procedures. Create and develop menu prices, menus, specials and is responsible for condiments, kitchen uniforms, used within the property. Standardized portions used, and responsible for controlling of food kitchen and labor. Maintains a system of cost controls through purchasing and sales. Supervises preparation and set up of buffet lines and insures that it is maintained. Directs kitchen maintenance and sanitation program, insuring proper use of equipment. Adhere and maintain all Health Department rules and regulations. Controlling and maintaining labor costs in scheduling. Prepares cost and revenue reports. Develops and maintains quality control procedures. Adhere to brand specific standards. Must be responsible for security of guests, fellow employees and hotel assets. Prefer CPR certified, MSDS trained, Serving alcohol with care and have completed brand specific training programs. Must perform any other required duties as requested by the General Manager. Keep confidential the business functions of the company including, but not limited to, financial status, customer/guest information, employee issues, etc. Assures that all associates are always in proper uniform Required Skills/Abilities: Ability to lead, direct, and work with people. Thorough knowledge of food preparation, controls, sanitation, operation and maintenance of kitchen. Must be able to communicate effectively by writing, telephone and personal meeting situations. Must be able to work a flexible schedule including evenings, weekends and Holidays– serve as MOD when necessary. Must be well organized and take initiative. Must be outgoing, honest and work well with others. Must be an example and manage all associates in a firm and fair manner Education and Experience: Culinary Degree At least 3 years’ experience in a prior kitchen leadership role Supervisory Responsibilities: Responsible for managing all kitchen and food staff Ability to lead, direct and work with people. Must manage all associates in a firm and fair manner Physical Requirements: Stand/walk on feet for 8 hours and work in a restrictive space/environment. Must be able to work in extremely warm temperatures. Must have eyesight enabling vision both near and far. Finger dexterity to type, to write, and work on a computer. Must speak in a clear, understandable voice and hear at a basic level, and understand English. Must be able to bend, stretch arms overhead and lift and/or carry up to 40 pounds. Note: This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. The company is an Equal Opportunity Employer and complies with ADA regulations as applicable. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. #J-18808-Ljbffr