Executive Chef

Executive Chef at Charlotte Southpark NC CanopyThe Executive Chef at the Charlotte Southpark NC Canopy 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 performanceUtilize interpersonal and communication skills to lead, influence, and encourage othersAdvocate sound financial and business decision makingDemonstrate honesty and integrity, lead by exampleEncourage and build mutual trust, respect, and cooperation among team membersEnsure property policies are administered fairly and consistentlyReview staffing levels to ensure that guest service, operational needs, and financial objectives are metSupervise and coordinate activities of team members engaged in food preparationDemonstrate new cooking techniques and equipment to team membersDevelop and implement guidelines and control procedures for purchasing and receivingEstablish 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 safetyManage department controllable expenses including food cost, supplies, uniforms, and equipmentParticipate in the budgeting process for areas of responsibilityProvide direction for menu developmentMonitor the quality of raw and cooked food products to ensure that standards are metDetermine how food should be presented and create decorative food displaysRecognize superior quality products, presentations, and flavorEnsure compliance with food handling and sanitation standardsFollow proper handling and right temperature of all food productsEnsure team members maintain required food handling and sanitation certificationsMaintain purchasing, receiving, and food storage standardsImprove service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when neededInteract with guests to obtain feedback on product quality and service levelsRespond to and handles guest problems and complaintsReview comment cards, guest satisfaction results, and other data to identify areas of improvementIdentify the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skillsTrain culinary team members on the fundamentals cooking and excellent plate presentationsObserve service behaviors of team members and provides feedbackOther duties as assignedRequirements:High school degree (or equivalency) with Hotel/College training preferred6 – 7 years management experience in the Culinary, food and beverage, or related fieldExtensive experience in management of cooks and stewardsExtensive culinary knowledge in both classical and current culinary trendsAble to work in high stress environment. Ability to remain cool under extreme pressureMust follow all food and safety certifications (ex. Food sanitation certificate)Organizational skills and attention to detailDiplomatic team player ableExcellent communication skills both written and oralProficient in the use of Microsoft Office, event management software, and customer management platformCreative and innovative, as well as proactive and customer-orientedExcellent time managementStrong leadership and communication skillsAn aptitude for self-motivationA can-do attitude and a hands-on approachA flexible schedule that allows availability days, nights, holidays, and weekends based on the demands of the hotel