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Executive Chef

Posted April 16, 2021

Sheraton Reston Hotel
Reston, VA
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About This Job

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Develop products and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
  • Coordinate preparation, presentation and service of all banquet functions. Respond to guest requests, concerns and problems to ensure guest satisfaction.
  • Interview, select, train, supervise, counsel and discipline all employees in the department.
  • Provide, develop, train, and maintain a professional work force.
  • Ensure all services to members are conducted in a highly professional and efficient manner.
  • Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.
  • Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
  • Establishes controls to minimize food and supply waste and theft.
  • Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
  • Coordinate all training activities for kitchen and other production and service employees to include the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
  • Assist operation managers as requested in areas such as plate presentation, special function menu planning and the design of new service areas.
  • Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations.
  • Approves the requisition of products and other necessary food supplies.
  • Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
  • Develops standard techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
  • Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
  • Consults with the Food & Beverage staff regarding food production aspects of special events being planned.
  • Cooks or directly supervises the cooking of items that require skillful preparation.
  • Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
  • Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
  • Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
  • Support safe work habits and a safe working environment at all times.
  • Perform other duties as directed.
  • Consistent professional and positive attitude and actions when communicating with guests and associates.
  • Report any incidents of guest dissatisfaction or other matters of significance to manager so that corrective measures may be taken.
  • Any other tasks/duties as requested by management.

Qualifications

The Company may consider equivalent combination of acceptable education and experience providing the knowledge, skills and abilities cited below. 

Education and Experience

  • Bachelor's degree with major concentration in food preparation, management, nutrition or related field; or four years related experience and/or training; or equivalent combination of education and experience.
  • 4-6 years progressive experience in high volume food production or catering.
  • Familiarity with hospitality industry practices preferred

Skills and Abilities

  • Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
  • Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
  • Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, and to treat co-workers, supervisors, and guests with respect and courtesy.
  • Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, members, and employees.
  • Attention to details, good organizational skills and efficient time management.
  • Ability to follow an appropriate course of action based on policies and procedures.
  • Ability to work in a fast paced environment, sometimes under pressure, while simultaneously handling competing and changing priorities.
  • Ability to satisfy the legal requirements for employment within the jurisdiction.

Working Conditions & Physical Effort

While performing the duties of this job, the employee is regularly required to talk, hear, sit, and stand. The employee is occasionally required to sit, use hands to finger, handle, or feel; reach with hands and arms, and stoop, kneel, or crouch. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and distance vision. While performing the essential functions of this job, the employee is usually indoors, in a semi-controlled environment, and experiences a moderate to high noise level in the work environment.Interested candidates shouyld apply on the Wurzak Hotel Group website (www.wurzakhotels.com) in the Careers Section.EEOC M/F/D/H

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About this Employer

Sheraton Reston Hotel

11810 Sunrise Valley Drive
Reston, VA 20191

(703) 620-9000

298 Room Hotel

www.marriott.com

Managed By

Our Hotel

In the middle of all that Northern Virginia has to offer, we're moments from Dulles International Airport and a short drive to the nation's capital. Among our neighbors are Reston National Golf Course, Reston Town Center and Virginia historical sites. The hotel is just steps from Reston National Golf Course, where our guests enjoy exclusive discounts. We also offer 22,000 square feet of great meeting space. When it's time to catch up with colleagues or check in with friends, our computer workstations keep guests connected. Our smoke-free guest rooms feature natural light and sweeping views of the golf course or garden, plus upgraded furnishings, luxurious showers. Business travelers will enjoy our private Club Lounge.