Executive Chef

Canopy by Hilton Charlotte Southpark

The Executive Chef is responsible for the overall success of the daily culinary operations. This person will lead the culinary team members and manage all food related functions to continually improve guest and team member satisfaction while maximizing the financial performance in all areas of responsibility. Further responsibilities include supervising all kitchen areas to ensure a consistent, high-quality product is produced, guiding and developing staff including direct reports and ensuring that sanitation and food standards are achieved.

 

Responsibilities:

•Provide guidance and direction to team members, including setting performance standards and monitoring performance

•Utilize interpersonal and communication skills to lead, influence, and encourage others

• Advocate sound financial and business decision making

•Demonstrate honesty and integrity, lead by example

•Encourage and build mutual trust, respect, and cooperation among team members

•Ensure property policies are administered fairly and consistently

•Review staffing levels to ensure that guest service, operational needs, and financial objectives are met

•Supervise and coordinate activities of team members engaged in food preparation

•Demonstrate new cooking techniques and equipment to team members

•Develop and implement guidelines and control procedures for purchasing and receiving

•Establish goals including performance goals, budget goals, team goals, etc.

•Communicate the importance of safety procedures, detailing procedure codes, ensuring team member understanding of safety codes, monitoring processes and procedures related to safety

•Manage department controllable expenses including food cost, supplies, uniforms, and equipment

•Participate in the budgeting process for areas of responsibility

•Provide direction for menu development

•Monitor the quality of raw and cooked food products to ensure that standards are met

•Determine how food should be presented and create decorative food displays

•Recognize superior quality products, presentations, and flavor

•Ensure compliance with food handling and sanitation standards

•Follow proper handling and right temperature of all food products

•Ensure team members maintain required food handling and sanitation certifications

•Maintain purchasing, receiving, and food storage standards

•Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed

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

•Respond to and handles guest problems and complaints

•Review comment cards, guest satisfaction results, and other data to identify areas of improvement

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

•Train culinary team members on the fundamentals cooking and excellent plate presentations

•Observe service behaviors of team members and provides feedback 

•Other duties as assigned

Requirements:

•High school degree (or equivalency) with Hotel/College training preferred

•6 – 7 years management experience in the Culinary, food and beverage, or related field

•Extensive experience in management of cooks and stewards

•Extensive culinary knowledge in both classical and current culinary trends

•Able to work in high stress environment. Ability to remain cool under extreme pressure

•Must follow all food and safety certifications (ex. Food sanitation certificate)

•Organizational skills and attention to detail

•Diplomatic team player able

•Excellent communication skills both written and oral

•Proficient in the use of Microsoft Office, event management software, and customer management platform

•Creative and innovative, as well as proactive and customer-oriented

•Excellent time management

•Strong leadership and communication skills

•An aptitude for self-motivation

•A can-do attitude and a hands-on approach

•A flexible schedule that allows availability days, nights, holidays, and weekends based on the demands of the hotel

Our Company

• MCR is the 3rd-largest hotel owner-operator in the United States.
• Founded in 2006, our company has offices in New York City, Dallas, Chicago, and Richmond, Virginia.
• MCR has a $5.0 billion portfolio of 148 premium-branded hotels containing more than 22,000 guestrooms across 37 states and 106 cities .
• MCR has more than 7,000 team members across the country and operates hotels under 9 Marriott brands, 8 Hilton brands and a number of unflagged independent hotels.
• MCR was named  one of  Fast Company ’s 10 Most Innovative Travel Companies of 2020 .
• MCR is a three-time recipient of the  Marriott Partnership Circle Award , the highest honor Marriott presents to its owner and franchise partners, and a recipient of the  Hilton Legacy Award for Top Performer .
• For the TWA Hotel at New York’s JFK Airport, MCR won the  Development of the Year (Full Service) Award at The Americas Lodging Investment Summit (ALIS) , the Urban Land Institute New York Excellence in Hotel Development Award and the American Institute of Architects national Architecture Award, the highest honor given by the AIA

What we offer/What’s in it for you?

• Hotel Discounts
• Weekly Pay
• Paid Time Off
• Retirement Options
• Referral bonuses
• Career advancement & upward mobility
• Health, Dental, Vision Insurance- available after 30 days of employment for full-time team members