About Our PropertyWestin Tampa Bay is a AAA Four Diamond hotel and boasts a beautiful location on the water with magnificent bay views and amenities. We are located just three miles from Tampa International Airport with easy access to popular attractions and the Westshore business district.Full Time employees have access to Medical and Dental insurance to fit your needsPyramid Global Learning (You can grow both personally and professionally through on-line webinars and self-study courses)401K match (Let us help you build your financial future)Companywide Hotel Room Discounts (Who doesn't love to get away)Paid Time OffEmployee Assistance Program (We are here to support you)Employee family events (bring the kids!)Partnerships and discounts with major retailers such as AT&T, Verizon and Dish to name a fewMany more, please inquire for more detailsWhat You Will Have An Opportunity To DoThe Executive Chef is responsible for assisting with all food production including that used for restaurants, functions and other outlets. The Chef will work alongside the culinary team to lead and develop associates, develop menus, food purchase specifications and recipes. In addition, the Chef will supervise staff and monitor food and labor budget for the department. Most importantly, the Chef will lead a team to ensure professional food quality and strong sanitation standards are achieved.Primary ResponsibilitiesFoster an environment of professionalism and teamworkWork alongside staff teaching, training and leadingHire, train and supervise all culinary staffMonitor food quality and presentationConduct daily stand-ups with teamManage budgeting, forecasting and actual costs of all kitchen and labor expensesAssist in new standards when neededManage the day-to-day operationParticipate in food preparation and productionProduce food consistent and of high quality taste and presentationControl food costs through proper training with staffEnsure all staff follows proper uniform guidelinesEnsure environment is clean, safe and well-maintained at all timesEstablish goals for the culinary team, anticipate and resolve challenges, develop cost saving ideas or activitiesAdhere to health department and hotel food handling and sanitation guidelinesDevelop menus and item pricingTrain all staff on new menu or special items to ensure items are prepared to specificationsMaintain effective communication with all culinary staff and leadersBe responsive to all staff suggestions and concerns ensuring a timely follow up when necessaryCreate and maintain effective working relationships with all food and beverage team members, sales team and hotel staffConduct regular inspections of the kitchen to ensure standards are being metConsistently monitor inventoryStay current on restaurant industry trendsIdentify new culinary techniques and presentationsPhysical/Cognitive ActivitiesConstant walking and standing on concrete, tile, rubber mats, carpet, stairs, linoleum while inspecting and working in kitchen and outletsFrequent crouching, stooping and twisting occurs through the dayReaching overhead occurs occasionally while retrieving supplies, inspecting fixtures and facilities and working on lineFrequent handling of supplies, knives, slicer, utensils, sauté pans, turning on water faucets and knobs on ovensOccasional grasping for supplies, knives, slicer, utensils, sauté pan, turning on water faucets and knobs on ovensOccasional pushing and pulling of racks and carts on wheels with products weighing up to 200 lbs.Lift product/supplies weighing 1 to 50 lbs.Talking and hearing occurs constantly while interacting with guest and associatesTaste, sense of smell and vision are used constantly to assure of quality and consistency of Food & BeverageAbility to professionally deal with difficult situations/peopleHighly repetitive workConstant attention to detail to ensure product controls, quality, presentation, sanitation, service and safetyMust adapt to guest challenges as communicated by associates and be able to handle multiple prioritiesExposures: cleaning chemicals, extreme heat on cooking lines, walk-in freezers and refrigerators, changing temperatures, changing humidity, slippery floors, bacteria in foods, noise and vibrationsRequirementsMinimum Education of an Associate's DegreeServ Safe CertificationPrevious Executive Chef or Executive Sous Chef experiencePrevious experience in a high volume hotel environment and banquet productionAbility to handle fast pace and high volumeProfessional communication skills and fostering of team environmentAbility to take and give direction, problem solving, be organized and self-motivatedMust possess culinary creativityStrong knowledge of local, state and federal food sanitation regulationsComfortable providing direction and supervision to kitchen staffAbility to train and develop new team members and culinary leadersMust be able to work nights, weekends and holidaysMust be able to speak, read and understand cooking directionsCompensation$110000$115000Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.#J-18808-Ljbffr