Executive Chef

**Description** **ESSENTIAL DUTIES** + • Know all emergency procedures (fire; sever weather, bomb threats, guest accidents/illness, etc.). + • Train all employees in the kitchen to perform their job duties to the best of their abilities + • Schedule, evaluate and direct all personnel + • Ensure all food served is of high quality, properly prepared according to recipe and is expedited to all outlets in a smooth and efficient manner. Including working line during peak times + • Supervise entire kitchen staff, including the employee cafeteria. Also, all utility and sanitation employees; and to provide supervisory guidance, aid and counsel for all kitchen employees + • Ensure that all banquets are prepared and serviced; timing, proportioning and quality are most important. Ensure that proper communication takes place between banquets and the kitchen + • Ensure sanitation standards are maintained in all areas, i.e., walk-ins, freezers, kitchen property and equipment + • Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses + • Learn, understand and refer to the applicable Franchise and management company’s Standard Operating Procedures + • Communicate expectations daily with Sous Chefs to ensure smooth continues operation + • Ensure that prescribed cleaning schedules are followed and maintained at all times + Take immediate action on problems that are encountered in the kitchen + • Participate in staff and department meetings and the property M.O.D. Program + • Assist in the establishment of goals, standards and objectives that will further the prestige and reputation of the organization, as well as result in more profitable operation + • Provide employees with tools and equipment they need to do their jobs + • Maintain all use records, roast meat charts, recipe cards, etc., at all times + • Prepare recipe cards and picture presentation of all menu items + • Ensure payroll hours are submitted to the Human Resources Department + • Submit banquet summary sheet to the Accounting Department on a timely basis + • Be aware and knowledgeable of all areas, including front line, banquets productions and plating + • Assure that sufficient supplies of necessary services equipment are available and maintained at all times + • Ensure employee cafeteria is maintained in a sanitary condition at all times + • Ensure proper staffing of the entire kitchen for adequate coverage while labor costs are controlled + • Physically taste each steamed item, soup, sauce, salad dressing, vegetable, etc., to assure maximum quality and consistency. This must be done for all meal periods + • Ensure that adequate preparation is done for all meal periods while avoiding waste through preparation + • Ensure that approved recipes are followed at all times without deviation + • Ensure that standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times + • Communicate any problem areas with recommended alternatives to the Director of Culinary and Guest Experience for discussion and possible solution + • Understand budget applications and conform to the budget requirements + • React to problem areas where budget discrepancies exist + • Interview and hire new personnel when needed + • Review and approve all reviews, hires, transfers, warning notices, counseling session and termination records + • Evaluate staff performance on a 90 day and annual basis + • Conduct his/her self to reflect the high standards of professionalism within the organization and hotel + • Responsible for developing performance standards, procedures and rules used to ensure safe work habits. Regularly review safety procedures with employees and correct and hazards + Must be flexible enough to work any shifts including evenings, weekends and holidays + A minimum of 4 year degree from an accredited university in Culinary or related major or 4 years experience as an Executive Chef or a combination of both experience and education **Qualifications** **Skills** **Required** + **UltiPro:** Some Knowledge **Behaviors** **Required** + **Team Player:** Works well as a member of a group + **Dedicated:** Devoted to a task or purpose with loyalty or integrity + **Detail Oriented:** Capable of carrying out a given task with all details necessary to get the task done well **Motivations** **Required** + **Peer Recognition:** Inspired to perform well by the praise of coworkers + **Flexibility:** Inspired to perform well when granted the ability to set your own schedule and goals + **Ability to Make an Impact:** Inspired to perform well by the ability to contribute to the success of a project or the organization **Education** **Preferred** + Bachelors or better in Hospitality and Resort Management **Licenses & Certifications** **Required** + ServSafe Food Mgr Cert + Certified Food Handler Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)