Executive Chef - Banquets & Catering

Overview The Executive Chef is responsible for coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Responsibilities Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring their attention. Coordinate and monitor all phases of loss prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Ensure preparation of required reports, including wage progress, payroll, revenue, employee schedules, quarterly action plans. Oversee all aspects of the daily operation of the kitchen and food production areas. Respond to guest complaints in a timely manner. Ensure compliance with SOPs in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with Highgate Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three‑meal concept standards. Know and enforce all local health department sanitation laws. Work with the Director of F&B to create and implement menus. Design and implement employee cafeteria rotating menu and oversee cafeteria operations. Coordinate, supervise and direct the Stewarding Department. Compute daily food cost. Develop proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. Understand daily forecasts and customer counts. Coordinate all par stock levels. Assess food portion size, visual appeal, taste and temperature of items served. Direct and train all chefs to ensure adequate operation in all outlets. Create menus for prospective clients. Review and approve weekly payroll. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, receiving daily inventories, log‑on report and food cost report. Communicate to Engineering any physical maintenance problems. Assist catering sales on all special menus and price structures. Participate in required M.O.D. program as scheduled. Qualifications 2–4 year culinary degree and at least 5 years progressive experience in a hotel or related field. Previous supervisory responsibility required. Knowledge of F&B preparation techniques, health department regulations, liquor laws. Long hours sometimes required. Must be able to exert up to 50 pounds of force occasionally, and 20 pounds frequently or constantly. Maintain a warm and friendly demeanor at all times. Effective verbal and written communication with all levels of employees and guests. Ability to listen, understand and clarify concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with an attentive, friendly, courteous, service‑oriented manner. Attend all hotel required meetings and trainings. Participate in M.O.D. coverage as required. Maintain regular attendance in compliance with Highgate Hotel Standards and scheduling. Maintain high standards of personal appearance and grooming, which includes wearing nametags. Comply with Highgate Hotel standards and regulations to encourage safe operations. Maximize efforts toward productivity, identify problem areas and assist in implementing solutions. Effective in handling problems, including anticipating, preventing, identifying and solving. Understand and evaluate complex information, data, etc. to meet objectives. Maintain confidentiality of information. Perform other duties as requested by management. Compensation Annual salary: $75,000 – $95,000. Location Providence, Rhode Island. #J-18808-Ljbffr Highgate Hotels, LP