Lounge Executive Chef

HMS Host


30+ days ago

The Lounge Executive Chef is responsible for the culinary operations of assigned lounge(s). This includes implementing kitchen and culinary changes, as well as the supervision and assignment of work to kitchen staff. This position reports to VP Culinary.

Essential Functions:

•Manages food preparation, in concert with the Lounge General Manager or Director, Lounge Operations and works with purchasing, management, cooks, and team leaders to ensure integrity of all aspects of food, i.e. taste, portion size, temperature, presentation, speed of production

•Ensures on a daily basis that kitchen(s) is staffed appropriately, the kitchen is clean, inventory levels are appropriate and equipment is working properly

•Trains and monitors cooks and prep cooks on proper work procedures and preparation of food products to ensure maximum productivity with minimum labor and food expenses

•Supervises the day to day activities of kitchen staff and assigns responsibilities for specified work

•Ensures recipe compliance and adheres to brand standards, recipes and portion specifications; reviews product specifications; evaluates ease of menu preparation; applies established procedures and budgetary constraints

•Continually monitors and updates prep, par and pull sheets

•Maintains effective cost control, service and quality standards to produce maximum sales and profits

•Recommends hiring, firing, advancement, promotion or any other associate status change needs of the kitchen staff to the Lounge General Manager or Director, Lounge Operations

•Complies with company and brand standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards

•Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality

•Collaborates with Director, Lounge Operations, Senior Director/Director of Operations, Culinary, Supply Chain, Marketing and Senior Director of National Lounge Operations to ensure all food products meet desired product specifications and cost levels for assigned lounges

Minimum Qualifications, Knowledge, Skills, and Work Environment:

•Requires 4 or more years of job-related culinary experience

•Demonstrates knowledge of product, customer service, services and quality standards required, equipment and operations standards required

•Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent

•Demonstrates organization and multi-project time/issue management

•Requires the ability to lift and/or move up to 40 pounds

•Requires the ability to bend, twist, and stand to perform normal job functions

•Frequently immerses hands in water and water diluted with chemical solutions

•Frequently works with sharp knives, utensils, and hot plates

•Frequently works in hot environment

To learn more about HMSHost and additional career opportunities, visit https://www.hmshost.com/.

Equal Opportunity Employer (EOE)

Minority/Female/Disabled/Veteran (M/F/D/V)

Drug Free Workplace (DFW)

About the Company

HMS Host