Executive Chef

General Summary

Is accountable for the daily production and quality of food. Ensure that projected monthly food cost is achieved in all the restaurants. Imparts his/her culinary skills and experience with fellow team members that will allow them to maximize productivity. Provide them with the required tools and guidance including recipes, job description and make sure they receive all of the support they need to meet performance expectations. Prepares weekly schedules based on forecasted volume of business.

Essential Duties and Responsibilities

• Maintain complete knowledge of and comply with all departmental policies/service procedures and standards.
• Maintain complete knowledge of correct maintenance and handling of equipment. Use equipment only as intended and only after proper training has been demonstrated.
• Anticipate guests' needs and respond promptly to any request from our guests regardless of business levels or time of day.
• Maintain positive guest relations at all times.
• Be familiar with all hotel services/features and local attractions.
• Always respond to guest inquiries with an accurate and professional answer.
• Resolve guest complaints.
• Monitor and ensure cleanliness, sanitation and organization of all kitchen work areas.
• Review daily:

o House count and restaurant cover count

o Forecasted covers for each outlet

o Catering activity

o Purchases

o Meetings

o Appointments

o VIPs/ special guests

o Restaurant daily cost of sales

• Establish the day's priorities and assign production. Delegate tasks and supervise the execution of these tasks.
• Review daily specials and offer feedback from Sous Chefs.
• Review banquet function sheets and make note of any changes; post function sheets for the next seven days.
• Meet with Sous Chefs to review schedules, assignments, anticipated business levels and changes pertinent to the output and our finished product that is served to our guests.
• Communicate additions or changes to the assignments as they arise throughout the shift.
• Inventory specified food items for daily inventory.
• Communicate with Purchasing and storeroom personnel. Ensure quality of products received from vendors.
• Meet with Executive Steward to review equipment needs, banquet plate up assistance, cleaning schedule, project statuses, health inspection follow ups and sanitation follow ups.
• Ensure staff is maintaining personnel appearance and hygiene based on departmental policies.
• Check and ensure all open duties are completed to standard.
• Ensure kitchen work areas are stocked with specified tools, supplies and equipment to meet business demand.
• Ensure recipe cards, production schedules, plating guides and photographs are current and posted.

Essential Duties and Responsibilities (continued)

• To be able to read and understand profit and loss statements.
• Ensure all staff prepares menu items correctly by following recipes and yield guides according to standards.
• Monitor staff performance and ensure all procedures are completed to the department standard; rectifying any deficiencies.
• Assist Chefs whenever needed or offer advice to chefs.
• Check for any food shortages and make arrangements before any item runs out.
• Ensure that Food and Beverage service staff are informed of items that will be thrown away.
• Observe and talk with guests to ensure satisfaction of food.
• Frequently check each kitchen area and ensure we are following Health Department procedures. Fix any deficiencies.
• Maintain proper storage procedures as specified by Health Department and hotel policy.
• Instruct staff in the correct usage and care of all machinery in the kitchen operation.
• Review and approve work orders for maintenance repairs and submit to engineering. Contact Engineering directly for urgent repairs.
• Develop new menu items. Test and write recipes with the assistance of Sous Chefs and Chefs.
• Assist Catering department with developing special menus for functions.
• Supervise and direct the organization and preparation of food for the employee's cafeteria.
• Review daily sales and food costs; resolve any discrepancies with the Controller.
• Minimize waste and maintain control of forecasted food and labor costs.
• Ensure that all closing duties are completed to standard before the end of the shift.
• Foster and promote a cohesive working environment amongst all employees.
• Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards. Positive reinforcement is key to the welfare and morale.
• Conduct scheduled performance appraisals.
• Interview and hire new personnel.
• Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust to Union criteria.
• Document pertinent information via e-mail and follow up on items notated during all shifts.
• Commend staff for job performance.
• Perform any other duties as assigned by management.
• Provide outstanding guest service to all internal and external guests

Requirements:

Job Specifications- Qualifications

• High school diploma or equivalent vocational training certificate.
• Certification of Culinary training or apprenticeship.
• Five years of experience in a kitchen in upper management position.
• Work all stations of a kitchen.
• Food handling certificate.
• Fluency in reading, writing and speaking English.
• Compute intermediate mathematical calculations.
• Knowledge of food cost controls.
• Work with all products and food ingredients.
• Operate, clean and maintain all equipment required in a kitchen and office setting.
• Plan and develop menus and recipes.
• Computer skills in Excel, Word, Kronos and Stratton Warren preferred.
• Ability to:

o Perform job with attention to detail

o Prioritize and organize

o Maintain calm demeanor

o Resolve problems using good judgment

o See that directions are followed through

o Understand guest's needs

o Work cooperatively with fellow workers

o Work with minimal supervision

o Maintain confidentiality of guest information and hotel data

Job Specifications- Qualifications (continued)

o Ascertain departmental training needs and provide such training

o Direct performance of staff and follow up with corrections when needed

• Desirable:

o Culinary Art Degree

o Bilingual

o Sanitation certification

o Certified in CPR

o Input and access information to the property management system/computers

o Previous guest relation training

o Artistic talent

• Must be able to obtain and maintain all cards required by the company.
• Must be able to verify right to work in the U.S.

Working Conditions- Physical Requirements

• Exert physical effort in transporting frequently up to 50 lbs.
• Endure various physical movements throughout the work areas for eight hours.
• Reach two feet above or below shoulder.
• Satisfactorily communicate with guests, management and co-workers to their understanding.
• Inspect and/or detect odors to ensure product quality and safety.
• Regularly walk, stand or stoop.
• Occasionally lift, carry, push, pull or otherwise move objects weighing up to 100 lbs.
• Ascend or descend ladders, scaffolding, ramps, poles and the like.
• Use tools or equipment requiring a high degree of dexterity.
• Walk, stand, crouch or run on narrow, slippery or erratically moving surfaces.
• Regularly drives motor vehicle.
• Work for sustained periods of time maintaining concentrated attention to detail.
• Need to distinguish between shades of color.

Required Work Cards

• Health
• TAM
• Driver's License
• DMV Print Out

Disclaimer

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Job duties to be performed with or without reasonable accommodations

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