The Executive Chef directs all aspects of Kitchen operations including guest service, sales, accounting/budgeting, asset protection and inventory control. The Executive Chef direct’ s all operations in alignment with the direction of the General Manager, Company, brand standards, and local, state and national regulations. Responsible for quality service, meeting/exceeding financial goals, short and long term planning and day-to-day operations. Recommends the Kitchen budget, marketing/business plans, and capital expenditures and manages within approved plans and objectives.

Key Responsibilities:

• Manage the kitchen staff in the procurement, production, preparation and presentation of all food
• Ensure Kitchen is safe and a sanitary work environment with conforms to all standards and regulations
• Direct the daily operations including room service, banquets, breakfast and manager's reception
• Continually analyze and control the labor and food costs to meet/exceed budget objectives
• Develop and implement menus and back-up to continually improve revenues and profit
• Ensure that all department associates maintain the utmost cleanliness of kitchen and food storage
• Train all personnel to deliver the best product at the highest brand and procedural standards
• Interact positively with customers and take action to resolve issues to maintain high guest satisfaction
• Effectively create a weekly schedule that reflects the occupancy for effective cost control
• Execute and promote Accident Prevention Program to minimize liabilities and related expenses
• Must be able to conduct daily business with integrity and be ethical at all times
• Ensure approved uniforms are being worn at all times including proper glove and hair containment
• Maintain a safe working environment through compliance of safety and health department guidelines
• Ensure that all personnel are current with ServSafe certification and TABC certification

Experience, Skills and Knowledge

• Minimum five (5) years experience in a first class hotel/resort or restaurant
• Minimum (2) years experience as Executive Chef
• Must be able to work a flexible schedule that will include days, evenings, weekends and holidays
• Experience managing a kitchen and developing staff
• Experience managing food costs
• Excellent leadership, interpersonal and communication skills
• Committed to delivering a high level of customer service
• Ability to work under pressure

Qualifications: