Executie Chef

Red Lion Hotels Corporation Cromwell , CT 06416

Posted 3 months ago

Red Lion Hotels Corporation, established in 1959, is an international hospitality company primarily engaged in the franchising, management and ownership of upscale, midscale and economy hotels under the Hotel RL, Red Lion Hotels, Red Lion Inn & Suites, GuestHouse, Settle Inn, Vantage Hotels, Americas Best Value Inn, Canadas Best Value Inn, Lexington by Vantage, America's Best Inns and Suites; Country Hearth Inns; Jameson Inns; Signature Inn and 3 Palms Hotels and Resorts brands. The company also owns and operates an entertainment and event ticket distribution business under the brand name TicketsWest. For more information, please visit the company's website at www.rlhco.com.

Social Media:

  • www.Facebook.com/RedLionHotels
  • www.Twitter.com/RedLionHotels
  • www.Instagram.com/RedLionHotels
  • www.LinkedIn.com/company/red-lion-hotels


Manage the operation of the kitchen(s) including food preparation and quality, physical maintenance, and inventory functions to ensure hotel quality standard and revenue goals are met and food and supply costs are controlled. Adhere to federal, state and local regulations concerning requirement, as well as brand standards and local policies and procedures. May serve as director of Food and Beverage is his/her absence.


  • Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work. Communicate and enforce and procedures with the staff.

  • Recommend and initiate salary, disciplinary, or other staffing/human resources-relate actions in accordance with company rules and policies. Alert management of potentially serious issues.

  • Ensure all staff of properly trained and have the tools and equipment needed to effectively carry out their job functions.

  • Ensure that all menus are prepared and presented according to established recipes and standards.

  • Develop menu design and concepts for all food and/or bar outlets, and catering events. Monitor competitors, and industry trends.

  • Maintain updated and accurate costing and documentation of all prepared and sold in the food beverage operations.

  • Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material and kitchen equipment.

  • Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc., in a timely and efficient manner, and (3) to minimize waste and pilferage.

  • Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and tested storeroom, are cleaned, mopped and properly stocked to anticipated business volume and in accordance with sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs.

  • Participate in the preparation of the hotel's annual budget and the setting of department goals.

  • Promote teamwork and quality service through daily communication and coordination with other departments. Key department contact includes Sales and Marketing, Catering Banquets, Maintenance, and Guest Services. Assist sales, catering and banquets staff and banquet, parties and other special events.

  • Interact with outside contacts:

o Guests to ensure their total satisfaction

o Vendors to order supplies and equipment

o Health Department and other regulatory agencies regarding safety matters and kitchen inspections

o Other contacts as needed (professional organizations, community groups, local media)

  • May serve as Manage on Duty or perform other duties as assigned.


Supervises a large number of kitchen employed in a large-service, luxury, or resort hotel with multiple major food and beverage outlets and banquet facilities with capacity to cater to more than 500 people. May oversee subordinate managers and/or supervisors and professional culinary staff.


Complete of a degree or certificate in culinary arts and five years of experience as a chef, with at least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience.

This job requires ability to perform the following:

  • Carrying or lifting items weighing up to 50 pounds

  • Moving about the kitchen

  • Handling food, objects, products and utensils.

  • Bending, stooping, kneeling


  • Communications skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company.

  • Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions.

  • Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.

  • Problems solving, reasoning, motivating, organizational and training abilities are used often.

  • Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.

  • May require to work nights, weekends, and/or holidays

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualification of the job.

All your information will be kept confidential according to EEO guidelines.

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Executie Chef

Red Lion Hotels Corporation