Executive Chef

Executive Chef

Responsible for all food production, including that used for restaurants, banquet functions, and other outlets. Develop menus, food purchase specifications, and recipes. Supervise staff. Develop and monitor the food and labor budget for the department. Maintain the highest professional food quality and sanitation standards.

Essential Duties And Responsibilities

• Plans menus for all food outlets in the hotel in conjunction with the President.
• Schedules and coordinates the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical, technically correct, and within budgeted labor cost goals.
• Approves the requisition of products and other necessary food supplies.
• Ensures high sanitation, cleanliness, and safety standards are maintained throughout all kitchen areas.
• Establishes controls to minimize food and supply waste and theft.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
• Develops standard recipes and techniques for food preparation and presentation, which help to ensure consistently high quality and 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; monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Attends food and beverage staff and management meetings.
• Consult with the Food & Beverage Director about food production aspects of planned special events.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Ensures proper staffing for maximum productivity and high-quality standards; controls food and payroll costs to achieve maximum profitability.
• Evaluates food products to ensure that quality standards are consistently attained.
• Interacts with food and beverage management to ensure that food production consistently exceeds guests’ expectations.
• In conjunction with the F&B management team, assist in maintaining a high level of service principles following established standards.
• Evaluate products to consistently meet quality, price, and related goods.
• 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.
• Provides training and professional development opportunities for all kitchen staff.
• Ensures that representatives from the kitchen attend service lineups and meetings.
• Periodically visits the dining area when it is open to guests.
• Support safe work habits and a safe working environment at all times.
• Perform other duties as directed.

SUPERVISORY RESPONSIBILITIES

• Train, supervise, counsel, and discipline all employees in the department.
• Train and maintain a professional workforce.
• Ensure all services to members are conducted in a highly professional and efficient manner.
• Ensure a safe working environment and attitude for all employees in areas of responsibility.

OTHER 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 promptly produce a high volume of accurate, complete, and high-quality work.

Ability to come to work regularly and on time, follow directions, take criticism, get along with co-workers and supervisors, treat co-workers, supervisors, and guests with respect and courtesy, and refrain from abusive, insubordinate, and/or violent behavior.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements below represent knowledge, skill, and/or ability. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

EDUCATION and/or EXPERIENCE

Bachelor’s degree (B. A.) from a four-year college or university; or four years related experience and/or training; or equivalent combination of education and experience.

LANGUAGE SKILLS

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.

COMPUTER SKILLS

Working knowledge of various computer software programs.

MATHEMATICAL SKILLS

Ability to calculate figures and amounts such as discounts, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra.

REASONING ABILITY

Ability to solve practical problems and deal with various concrete variables in situations with limited standardization. Ability to interpret various instructions furnished in written, oral, diagram, or schedule form.

CERTIFICATES, LICENSES, REGISTRATIONS

Certificate of completion from a trade school.

PHYSICAL DEMANDS

While performing the duties of this job, the employee is regularly required to talk or hear. The employee is occasionally required to stand, walk, 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.

WORK ENVIRONMENT

While performing the essential functions of this job, the employee is usually indoors, in a controlled environment, and experiences a moderate noise level in the work environment.