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Kitchen Jobs in Atlanta, GA

Executive Chef

Renaissance Atlanta Concourse
  • Atlanta, Georgia
  • $81,000–$85,000
  • Quick Apply
1 day ago

Job Description

Full job description

JOB SUMMARY
Responsible for food and beverage daily operations, including Culinary, Restaurants/Bars, Room Service and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand’s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment.

CANDIDATE PROFILE:
Education and Experience:
  • High school diploma or GED; 6 years experience in food and beverage, culinary, event management, or related professional area.
OR
  • 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in food and beverage, culinary, event management, or related professional area.

CORE WORK ACTIVITIES:
Managing Day-to-Day Operations:
  • Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution.
  • Supervises daily food and beverage shift operation and ensures compliance with all policies, standards and procedures.
  • Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
  • Develops and oversees an order and purchase strategy for equipment and supplies.
  • Supervises an effective monthly self-inspection program.

Developing and Maintaining Food and Beverage/Culinary Goals:
  • Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.
  • Reviews financial reports and statements to determine how food and beverage is performing against budget.
  • Makes recommendations for funding of food and beverage equipment and renovations in accordance with brand business strategy.
  • Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance.
  • Establishes challenging, realistic and obtainable goals to guide operation and performance.

Developing and Maintaining Budgets:
  • Develops and manages food and beverage budget.
  • Monitors the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.
  • Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
  • Focuses on maintaining profit margins without compromising guest or employee satisfaction.

Leading Food and Beverage/Culinary Team:
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
  • Encourages and builds mutual trust, respect, and cooperation among team members.
  • Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
  • Serves as a role model to demonstrate appropriate behaviors.
  • Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
  • Identifies opportunities to increase profits and create value by challenging existing processes, encourages innovation and drives necessary change.
  • Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).
  • Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team. Ensures direct reports do the same for their team.
  • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
  • Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.

Ensuring Exceptional Customer Service:
  • Provides services that are above and beyond for customer satisfaction and retention.
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  • Reviews findings from comment cards and guest satisfaction results with food and beverage team and ensures appropriate corrective action is taken.
  • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
  • Empowers employees to provide excellent guest service.
  • Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.
  • Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership.

Managing and Conducting Human Resource Activities:
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • Coaches and supports food & beverage leadership team to effectively manage wages, food & beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.).
  • Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.
  • Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
  • Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.

Job Type: Full-time
Pay: $80,000.00 - $85,000.00 per year

Benefits:
  • 401(k)
  • Dental insurance
  • Health insurance
  • Paid time off
  • Vision insurance

Shift:
  • 10 hour shift
  • 8 hour shift

Experience:
  • Culinary Experience: 8 years (Required)
  • Cooking: 10 years (Required)

Numbers & Facts

LocationAtlanta, Georgia
Salary$81,000–$85,000

Skills

  • Banquet Servicesunmatched
  • Brand Strategyunmatched
  • Budget Managementunmatched
  • Budgetingunmatched
  • Business Administrationunmatched
  • Business Strategyunmatched
  • Catering Servicesunmatched
  • Coachingunmatched
  • Communication Skillsunmatched
  • Cook Dishesunmatched
  • Corrective Actionunmatched
  • Cost Estimatesunmatched
  • Culinary Operationsunmatched
  • Customer Retention/Renewalunmatched
  • Customer Satisfactionunmatched
  • Customer Support/Serviceunmatched
  • Dental Insuranceunmatched
  • Entrepreneurshipunmatched
  • Event Managementunmatched
  • Exceeded Sales Goalunmatched
  • Financial Reportingunmatched
  • Financial Statementsunmatched
  • Food Servicesunmatched
  • Food and Beverage Industryunmatched
  • Fundingunmatched
  • High School Diplomaunmatched
  • Hotel Managementunmatched
  • Human Resources Managementunmatched
  • Interpersonal Skillsunmatched
  • Leadershipunmatched
  • Maintain Complianceunmatched
  • Market Trend Analysisunmatched
  • Mentoringunmatched
  • Needs Assessmentunmatched
  • Operationsunmatched
  • People Managementunmatched
  • Performance Analysisunmatched
  • Performance Managementunmatched
  • Performance Reviewsunmatched
  • Process Improvementunmatched
  • Purchase Ordersunmatched
  • Purchasing/Procurementunmatched
  • Real Estate Developmentunmatched
  • Restaurantunmatched
  • Return on Investment (ROI)unmatched
  • Revenue Growthunmatched
  • Sales Forecastingunmatched
  • Service Deliveryunmatched
  • Set Goalsunmatched
  • Strategic Planningunmatched
  • Team Playerunmatched

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