Executive Chef

POSITION OBJECTIVE
Direct food preparation, production and control for all food outlets and banquet
facilities of the hotel.
ESSENTIAL JOB FUNCTIONS
 Responsible for enhancing the food product that is presented to guests.
Make changes that respond to the marketplace and to guests’ needs, both
present and anticipated. Recommend changes to the food product. Use
market research to develop new products.
 Responsible for maintaining quality of food product and ensuring
consistency in food delivery and standards.
 Work in support of team goals and measures effectiveness through the Food
& Beverage profit and service performance of the hotel.
 Responsible for the selection, training and development of the personnel
within the department. Able to exercise hire and fire discretion within Deer
Path Inn’s policies. Oversee divisional matters as they relate to federal, state
and local employment and civil rights laws.
 Control the elements that determine profit and loss. Responsible for all
major operating expenses. Set margins and manage the business against
projections. Make decisions that relate to profit and loss. Responsible for the
financial management of the operation.
 Give direction and be responsible for the implementation of plans. Monitor
effectiveness and introduce changes in response to the marketplace. Set
targets, plan and schedule work and performance indicators that are
typically productivity and efficiency measures.
 In addition to performance of the essential functions, this position may be
required to perform a combination of the following supportive functions,
with the percentage of time performing each function to be solely
determined by the manager based upon the particular requirements of the
hotel:
 Consult with the Director, Catering/Convention Services and Outlet Manager
on a weekly basis as well as with other departments as necessary.
 Participate in long range planning.
 Participate, support and make recommendations for ongoing hotel
programs with continuous improvement in networking.
 Additional duties as necessary and assigned.
 Professionally represent the hotel in community and industry organizations
and events.
 Participate as a team player with all departments.
 Provide constructive feedback to all departments.

 Be a leader and a role model to all employees.
EDUCATION/EXPERIENCE
High school or equivalent education required. Minimum of two years of culinary
school. Must have 3 or more years of previous Executive Chef experience in a
hotel/resort.
REQUIREMENTS
 Must be able to speak, read, write and understand the primary language(s)
used in the workplace.
 Must be able to read and write to facilitate the communication process.
 Requires good communication skills, both verbal and written.
 Most tasks are performed in a team environment with the employee acting
as a team leader. There is minimal direct supervision.
 Must possess basic computational ability.
 Must possess basic computer skills.
 Knowledge of computer accounting programs, math skills as well as
budgetary
 Analysis capabilities required.
 Extensive knowledge of menu development, insight into marketing, cost
and wage control.
 Thorough knowledge of food products, standard recipes and proper
preparation.
 Ability to analyze, forecast data, and make judgments to ensure proper
payroll and production control.
 Ability to supervise large staff and accomplish goals on a timely basis.
 Ability to conduct meetings, menu briefings and maintain communication
lines between line staff and Director, Food & Beverage.
 Ability to effectively deal with internal and external customers some of
whom will require high levels of patience, tact and diplomacy and collect
accurate information to resolve conflicts.
 Ability to create recipes and support material, i.e., recipe cards, descriptions,
and pictures, and to read and visualize same.
 Artistic ability to create theme menus, ideas for ice carvings, decorations,
etc.
 May be required: to apply common sense understanding to carry out
instructions furnished in written, oral, or diagram form; to deal with
problems involving several concrete variables in standardized situations.
PHYSICAL DEMANDS

 Most work tasks are performed indoors. Temperature generally is moderate
and controlled by hotel environmental systems; however, must be able to
work in extreme temperatures like freezers (-10°F) and kitchens (+110°F),
possibly for one hour or more.
 Must be able to sit at a desk for up to 5 hours per day. Walking and standing
are required the rest of the working day. Length of time of these tasks may
vary from day to day and task to task.
 Ability to physically handle knives, pots, mirrors, or other display items as
well as grasp, lift and carry same from shelves and otherwise transport up
to 50 pounds to every area of the kitchen. Ability to perform cutting skills on
work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet
kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various
kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and
other kitchen related equipment.
 Ability to physically self-demonstrate culinary techniques, i.e., cutting,
cooking principles, plate presentation, safety and sanitation practices.
 Ability to create, build, handle, and dismantle displays up to 8 feet high,
including ice carvings.
 The worker is subject to noise. There is sufficient noise to cause the worker
to shout in order to be heard above the ambient noise level.
 Must be able to exert well-paced ability in limited space and to reach other
departments of the hotel on a timely basis.
 Must be able to lift up to 30 lbs. on a regular and continuing basis.
 Must be able to push and pull carts and equipment weighing up to 250 lbs.
occasionally.
 Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks
occasionally.
 Requires grasping, writing, standing, sitting, walking, repetitive motions,
bending, climbing, listening and hearing ability and visual acuity.
 Talking and hearing occur continuously in the process of communicating
with guests, supervisors and subordinates.
 Vision occurs continuously with the most common visual functions being
those of near and color vision and depth perception.
 Requires manual dexterity to use and operate all necessary equipment.
 Must have finger dexterity to be able to operate office equipment such as
computers, printers, 10-key adding machine, electric typewriter, multi-line
touch tone phone, filing cabinets, photocopiers, dolly and other office
equipment as needed.
WORK ENVIRONMENT

 Must be able to work effectively in a stressful environment, communicate
with others, effectively work with customers and accept constructive
criticism from supervisors
 Must be able to change activity frequently and cope with interruptions