Executive Chef

POSITION SUMMARY

Lead and manage the entire kitchen staff as well as assist in daily operations of the restaurant. Organize and participate in the production of breakfast, lunch, dinner buffets, a la carte, banquet events, and other special contracted events. Create and modify menus according to Brand and industry standards. Implement cost effective strategies for buffets, bar, banquet and room service. Assist front of the house restaurant team with buffet upkeep, execution and overall service standards. 

ESSENTIAL DUTIES AND RESPONSIBILITIES -THE ESSENTIAL FUNCTIONS INCLUDE, BUT ARE NOT LIMITED TO THE FOLLOWING:

• Inspect the quality of food products used to prepare cuisine. Evaluate, correct, and, if necessary, retrain staff on food preparation, dishware     washing, and serving standards.
• Seek to improve guest food selection by introducing new products on an ongoing basis.
  • Maintain an organized and sanitary kitchen environment by ensuring compliance with all local, state, and OSHA codes.
  • Maintains excellent kitchen hygiene conditions at all times.
  • Holds staff accountable to work in a clean, safe, and sanitary environment.
  • Maintain departmental human resources functions such as filing employee records, training, performance counseling, hiring, terminations, and employee discipline as appropriate.
  • Write weekly menus for buffets, a la carte, banquets, and other functions as assigned.
  • Update Delphi cover counts, forecast, and evaluate business trends to maximize production, food cost, and guest satisfactions.
  • Adjust department schedules, food and beverage reports, and logistics accordingly.
  • Coordinate the daily task list of kitchen staff to assist other departments with ensuring the overall success of the restaurant.
  • Handle developing, costing, establishing, and monitoring recipes for all cuisines prepared by the culinary staff.
  • Review daily agenda, change logs, Delphi changes, and customer/employee feedback to adjust production, staffing, and purchasing accordingly. Establish specific objectives for culinary staff based on provided information.
  • Report maintenance issues in the kitchen to the appropriate department, balance department checkbook for purchasing and receiving goods, process employee payroll daily and bi-weekly, execute monthly inventory count of food, and other administrative tasks.
• Performs other work-related duties as requested, to include participating in local and national industry relevant associations and maintaining relationships with members.

MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)

• Culinary Degree or ACF certification highly preferred. High school diploma is required.
• Advanced knowledge and expertise in modern culinary techniques and procedures, healthy alternative ingredient use and nutritional cooking production. Requires thorough knowledge of policies and procedures, and the ability to determine a course of action based on these guidelines.
• A minimum of five years previous related experience with 3 years supervisory experience is required.
• Willingness to work flexible schedules including evenings and weekends.
• Maintain composure and objectivity under pressure.
• Possess excellent communication skills interacting effectively with the staff, guests and all front of the house team-members.
• Working knowledge of Delphi, Kronos, property POS system, and basic computer office software programs to prepare reports according to schedule.
• Maintain a warm, friendly, professional demeanor and strong sense of confidentiality.
• Approach all encounters with guests and team members in an attentive, friendly, courteous and service-oriented manner.
• Strong communication skills to train and motivate employees
• Strong time/ meeting management skills, team building skills and accuracy to deal with a variety of duties.

LANGUAGE ABILITY

Ability to speak, read, and write English. Ability to effectively relate to managers, and co-workers.

MATH ABILITY

Ability to apply basic mathematical concepts and use a calculator.

REASONING ABILITY

Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret a variety of accounting procedures in mathematical form and deal with concrete variables.

COMPUTER SKILLS

To perform this job successfully, an individual should have knowledge of Word Processing software, Spreadsheet, and other software.

SUPERVISORY RESPONSIBILITIES

Assigned Kitchen staff

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position.

While performing the duties of this position, the employee may be required to work long shifts up to 12 hours. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. Requires full sight and hearing capacity.

The employee is frequently required to walk; sit; and reach with hands and arms. The employee periodically lifts and carries containers weighing up to 50 pounds and pushing and pulling up to 80 pounds. The employee must frequently communicate with kitchen staff and read kitchen documentation.

The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high/low temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. The noise level in the work environment is usually moderate to loud.

Employment is contingent upon successful completion of a background and drug test.