JOB SUMMARY: To direct, organize and manage the operations of the Kitchen Department including employment staffing, scheduling, participate in the wage and salary administration, training, safety, associate relations, quality and consistency of all food presentations, menu planning development, obtaining food bids to ensure the needs of the hotel are efficiently met and the cost effectiveness of the hotel operation is maximized. 

SCOPE: Responsible for all kitchen and/or related matters concerting food services. The Executive Chef must be willing to fill in for all positions in both the front and back of house, including banquets, when necessary.

RESPONSIBILIES AND AUTHORITIES:

1. Achieving guest satisfaction through quality and consistency of all foods presented.
2. Maximizing potential food profit through competitive purveyor research.
3. Control and support of staff personnel.
4. Maintain effective staffing guidelines.
5. Staff development and associate relations through constant interaction with current staff.
6. Menu planning and development by using current trends.
7. Food costs achieved by proper implementation of menus, trends, competitive pricing purveyor research.
8. Show understanding of guests needs.
9. Connect with co-associates.
10. Filling in when needed for all positions in the front and back of house, including banquets
11. Ability to Improvise.
12. Welcome change as a challenge.

QUALIFICATIONS:

1. College degree or equivalent experience in food management.
2. Five years field experience and two years Sous Chef experience in hotel environment.
3. Previous experience dealing with associates on a supervisory level.
4. Strong organization skills related to cost controls.
5. Good past references from previous employers.

SPECIFIC DUTIES:

1. Training and retraining of kitchen staff for the purpose of better product knowledge and performance.
2. Planning and presenting departmental meetings once per month.
3. Analyzing and using weekly forecast reports for departmental scheduling.
4. Supply weekly payroll forecasting and responding to actual.
5. Review associates and discipline when necessary.
6. Recognizing and responding to the need for improved methods and ideas for improving the department.
7. Maintaining a steady flow of work-related responsibilities of monitoring problem areas.
8. Attending meetings as requested by General Manager, Director of Guest Services and Sales or Catering.
9. Purchasing of all food using effective storage and usage.
10. Cleaning supplies control through inventory and implementation.
11. Kitchen supplies control through inventory and implementation.
12. Food Revenue and P&L Expense report input as requested by General Manager.
13. Supervision of line and banquet service of products.
14. Weekly scheduling of staff in accordance with level of business.
15. Coordination of all kitchen related functions.
16. Safety – providing focus training with regard to slips, falls, cuts and burns.
17. Provides on-the-job training using training profiles and by monthly focus training sessions.
18. Providing associate performance appraisals and wage adjustments when justifiable.
19. To be repetitious with personnel in regards to cleanliness to kitchen area in respect to health codes.
20. Daily labor evaluation of timecards, and adjustments when needed.
21. Filling in for all positions in the front and back of house, including banquets, when necessary
22. Responsible for delivering all STAR Service Standards to both guests and associates at all times.
23. Responsible for assuring that a report is written for all injuries when a Kitchen associate is injured on the job. Responsibility includes follow-up with Director of Human Resources.
24. Responsible to know fire and evacuation procedures.
25. Responsible for providing two hours prior notice when not reporting for work. Responsibility includes speaking directly to department.
26. Able to take charge in emergency situations when upper management is off property.
27. Maintain open door policy to allow associates the opportunity to discuss personal problems affecting performance or a problem with co-worker
28. Responsible to investigate any and all violations of company policy within department. Responsibility includes advising Director of Human Resources and General Manager immediately.