Executive Chef

Supervises: Kitchen staff/BOH

Reports to: GM and VP of F&B

JOB SUMMARY 

Supervision and Execution of Food & Beverage team, and Kitchen team

JOB DUTIES 

The Executive Chef has overall responsibility for managing the staff and operation of the kitchen to ensure the highest quality of food service to hotel restaurant, banquets and functions. The Executive Chef will meet or exceed productivity standards, taking corrective action as needed to ensure standards and guest satisfaction are maintained. Work hours/days vary as dictated by business needs, and include weekends and holidays.  

• Hire, train, schedule, support, review, discipline and terminate employees
• Train and manage all kitchen employees. Responsible for the development of the kitchen employees
• Post schedules for kitchen employees on a weekly basis
• Complete payroll reports for bi-monthly payroll
• Develop menus with a wide scope and variety
• Monitor presentation of all foods served to guests and ensure that appearance and quality are consistently maintained
• Plan and prepare various food items and meals for hotel restaurant catering functions, following proper food handling and safety guidelines 
• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards
• Assist in the planning, writing and pricing of food menus
• Ordering and receiving of all Food & Beverage items
• Maintain and enforce sanitation laws and safety standards with anyone entering the kitchen area 
• Maintain an adequate supply of all provision in the kitchen and establish programs that minimize waste
• Ensure foods are stored and served at proper temperatures
• Prepare annual departmental budget according to specifications set forth by the General Manager with the assistance of the Regional Controller
• Monitor and control departmental expenditures to ensure meeting operational standards while maintaining annual budget
• Maintain food and labor costs
• Ensure that all kitchen equipment works and is maintained properly.
• Regularly inspect all kitchen areas to ensure sanitary conditions.  
• Make changes that respond to the marketplace and to guests’ needs, both present and anticipated.
• Use market research to develop new products 
• Ordering and dealing with vendors in a professional manner 
• Conduct regular departmental operations meetings, including monthly safety meetings 
• Ensure safe work practices of all kitchen employees, including compliance with company and departmental safety rules and regulations and the proper use and handling of all relevant equipment 
• Attend all mandatory meetings as directed 

Required experience:  

• Executive Chef: 2 years  *or experience in a larger operation as an Executive Sous Chef