Executive Chef

Job Category: The Retreat on Charleston Peak Oversee production and operations in the kitchen, including planning, training and directing of all food preparation Develop programs, menus, promotions and advertising to enhance sales, increase revenues, and drive guests to restaurant/outlets Communicate with Sales Dept. to facilitate effective and professional delivery of all meetings/banquet contracts Prepare work schedules in accordance with forecasts, staffing guidelines and labor productivity goals Follow and ensure accuracy of all recipe cards and standard operating procedures to provide consistency and uniformity Establish portion and quality control standards for all culinary outputs Prepare food as directed for banquet, dining room, or in-room dining, in accordance with established portion and quality control standards Know content in all training manuals and update when necessary Develop restaurant and banquet menus Create and monitor systems daily to meet the material consumption and order required food and equipment basis to satisfy the daily production plan and meet both the operational and financial goals for hotel Manage food and beverage cost utilization of vendor sourcing and analyzation, PMIX analysis and quality assurance Oversee the Food Department Safety program to ensure compliance with company, local, state, and federal regulations Execute and supervise food production and food safety Conduct, coordinate and supervise inventories on a monthly basis and as directed by General Manager and ensure adequate inventory is available at all times Design and execute an ordering system for all food, beverage and other non-Food Department supplies Limit access to kitchen by non-department employees Develop and maintain current checklist; supervise execution of daily and weekly cleaning duties Train, supervise and develop kitchen staff Coordinate with Facilities Manager on scheduling and bidding of 3rd party equipment repair and maintenance Ensure communication of service standards, hotel events or any other relative information through daily pre-meal meetings, daily standups, and monthly food & beverage department meeting for all associates 365 days a year, through Lead and Supervisors in your absence Safety Responsibilities Prior to employees commencing their job duties, provide department/position specific safety orientation and safety training for any employees who are new to your department, or are assuming new duties. Provide ongoing safety training as needed or required. Manager Responsibilities & Expectations Support the hotel in achieving high performance levels in service and profitability. Hold self and others accountable for achieving results. Support a culture that promotes high employee morale and performance. Provide strong leadership, motivate staff to reflect a high level of enthusiasm and guest satisfaction. Respond to guest/employee concerns or complaints in a timely and courteous manner; (ability to effectively problem solve) Effectively coach, motivate, lead, and resolve employee concerns by timely communicating on-going positive and constructive feedback. Keep timely & accurate documentation via performance log, attendance record, and corrective action form. Must partner with HR on all "involuntary" terminations. Schedule staffing and assignment of daily duties to meet hotel needs while effectively controlling payroll. Interview, select, train, and orient employees per Larks process and procedures. Set and adjust the rates of pay and status for direct reports (i.e., Full Time, Part Time, etc.) Ensure that payroll standards are being met (Verify compliance with PTO and Holiday pay policy) Review daily Time & Attendance punches in payroll. (Capture reasons for being tardy or absent.) Review and maintain timely and accurate "status" of employees for benefit plans, i.e., Full Time, Part Time and Terminations Train team how to punch in, out and transfer departments (holds employees accountable) Aggressively manage workers' compensation claims (partners with GM/HR as needed) Use meetings, memos, or bulletins to keep staff informed of hotel events, policies, etc. Attend and participate in Department Manager meetings to foster open lines of communication. Participate in the annual budgeting process and effectively manage department expenses in line with the budget. Assume managerial responsibilities for the hotel in the absence of the GM (Must be knowledgeable of emergency procedures) Use technology effectively to maximize productivity and efficiency Embrace change, innovation and creativity Skills Required Leadership Ability to effectively motivate, mentor, coach & counsel others to perform well (including appropriate documentation). People Skills Deliver hospitable service that is attentive, friendly, and courteous, ability to collaborate, create rapport, and work effectively with others; earn and maintain trust and respect; demonstrate patience, tact, and diplomacy. Communication Skills Ability to communicate effectively both verbally and in writing. (Strong writing skills – spelling, punctuation, grammar.) Problem-Solving & Analytical Skills Ability to identify issues, collect and analyze information to understand the problem and effectively resolve. Identify, recommend, and implement best practices. Judgment & Discretion Appropriately manage confidential and sensitive information; maintain confidentiality. Organizational & Time Management Skills Ability to appropriately schedule time to meet job demands, multi-task, prioritize, follow through, and work efficiently with limited supervision. Attention to Detail Ability to follow instructions and achieve thoroughness and accuracy when accomplishing tasks. Proficiency in computer technology, i.e., Microsoft Office and Google Suite. Proficient in operating general office equipment. Experience / Education Management or previous supervisory experience in food and beverage operations preferred; Culinary degree desirable or equivalent combination of education and work; previous experience with employee coaching and counseling as well as documentation; experience with establishing, documenting and enforcing food safety procedures and workplace safety procedures, as well as purchasing, receiving and inventory control. Serve Safe Certification and Allergy Awareness Training. Minimum 2 years’ of high volume kitchen management; catering/banquet experience. Physical Demands Work is performed in a hotel environment. This position is physically demanding as it requires extended periods of walking, standing, bending, and lifting up to 50 pounds. Moderate to frequent levels of computer keying using both hands, and viewing material on a computer screen. Extended workdays may be required to accomplish tasks and meet workload demands during peak periods. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr Hotel Lucine