Executive Chef

The impact you’ll make…

The Executive Chef is responsible for supporting the management and direction of food and beverage and culinary operations. Key responsibility areas include department performance, effective cost controls and development, training and retention of key employees.

What you’ll be doing…

• Support the Food and Beverage operations efficiently and effectively within the company’s fiscal and operational guidelines and assume the role of Director of Food + Beverage in their absence.
• Support the Food and Beverage operation to meet the brand’s target customer needs, ensure employee satisfaction, focus on growing revenues and maximize the financial performance of the department.
• Support in meeting or exceeding budgeted sales and profit goals, maintain labor efficiency ratios to ensure guest service and cost effectiveness.
• Assist in developing initiatives to build profitability and maintain effective cost controls in support of these initiatives.
• Support in managing and reporting on expenses (payroll + supplies) to aid in controlling costs while ensuring adequate staff and supplies are on hand to provide quality service.
• Maintain accuracy and thoroughness on various reporting requested on a daily, weekly or monthly basis.
• Assist in the preparation of departmental schedules according to business forecast, payroll budget guidelines and productivity requirements.
• Engage and make contact with every guest in line with Hotel culture. Respond to guest comments and criticism in a constructive and positive manner, looking at such as an opportunity to build guest satisfaction. Educate and empower associates to act in a similar capacity. 
• Assists in conducting regular employee/departmental meetings and administer counseling, discipline to associates as necessary and provide training and recognition to employees at all levels to maintain a team-oriented environment.
• Assist in staffing departments with quality employees who value guest service and are committed to high standards of performance.
• Other duties as assigned

You should be able to…

• Must be able to lift, push, pull and carry moderate weight. Must be able to walk/stand for extended periods of time, with frequent bending and twisting. Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
• Requirements…
• Bachelor’s Degree in related field is ideal; 5 – 7 years of prior Food and Beverage experience in a management role.
• Must be properly certified in Food/Safety 
• Extensive food and wine knowledge and creativity.
• Must be creative and up to speed on new concepts and food trends.
• Computer literate and detail orientated is a must.