Executive Chef - Hotel Vin

Description

EXECUTIVE CHEF

DEPARTMENT: Food and Beverage

REPORTS TO: Hotel General Manager

STATUS: Exempt

Bacchus Kitchen Bar

Bringing inspiring contemporary American cuisine with an incredible ambiance to Grapevine, Bacchus Kitchen Bar is a top choice for experiencing Grapevine's vibrant dining scene and nightlife. Our all-day dining venue overlooks the train station, perfect for those looking to be a part of the city bustle. Featuring locally sourced cuisine from nearby purveyors and farms, Bacchus Kitchen Bar also houses an innovative drink menu with handcrafted cocktails, spirits, craft beer, and an extensive wine list at the bar.

SUMMARY:

Responsible for overseeing and executing the  consistent preparation of innovative and creative cuisine of the highest quality,  presentation and flavor, resulting in outstanding guest satisfaction, improved  market share and increased covers and revenues. In accomplishing this standard, interviews, hires, trains, supervises, counsels and motivates the kitchen team while  controlling production and food costs. 

RESPONSIBILITIES:

· Reviews and approves (adjusts as necessary) recipe files. Follows-up with culinary  staff and discusses ways of constantly improving the cuisine at the property.

· Uses a  variety of high quality food items that are creatively well prepared,  presented and flavorful in a cost effective manner.

· Reviews and approves food orders from the central commissary for delivery (as required  for special order items).

· Frequently review finished products for quality prior to leaving kitchen. Ensures that all foods, beverages, and garnishes are consistent with established culinary standards.

· Oversees  the overall appearance, cleanliness and safety of the kitchen.

· Ensures  all equipment in the kitchen is properly maintained and in working order in  accordance with City/County Health Department and company standards.

· Troubleshoots  unexpected or unusual situations in the kitchen.

· Makes  sure all kitchen waste is disposed of properly.

· Oversees  all creation of menus, production, and ordering for special events.

· Prices  all menu, catering and seasonal items, specifying portion and prep quantities  while adhering to food and cost control guidelines.

· Develops  seasonal specials. Tastes and approves all seasonal menu and pastry items.

· Schedule  and conduct product taste panels with Food & Beverage Management (as  required for new products).

· Must  be willing and able to take part in culinary events and competitions.

· Ensures  that food costs meet budgetary goals each week in all operations by  establishing purchasing specifications, product storage and usage requirements  and waste control procedures.

· Discusses  daily food cost reports with key kitchen and F&B staff.

· Ensures  that invoices are coded and prices are updated weekly.

· Maintains  and monitors kitchen payroll in conjunction with business forecasts and the  budget.

· Interviews  and hires employment applicants for kitchen associate positions. Request and  implement staff adjustments as needed (additions, terminations, rate changes,  etc.).

· Reviews  weekly schedules to meet forecasts and budgets.

· Trains, develops, and motivates culinary staff to meet and exceed established food preparation standards on a consistent basis. 

· Displays exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management.

· Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

· As part of the management team, displays an attitude of loyalty, dedication, confidentiality and a willingness to cooperate with other team executives and staff. Accepts projects and responsibilities as assigned by the GM and completes in a timely manner.

· Remains at all times appropriately groomed per company grooming standards and wears the uniform provided.

QUALIFICATIONS & ATTRIBUTES   

· Proven record of culinary accomplishments by recognitions personally achieved.

· Must possess basic reading, writing, mathematical, & computer skills.

· At least 5 years’ high-volume cooking experience with extensive knowledge in fine dining.

· At least 3 years’ experience as an Executive Chef for a hotel or fine dining  restaurant.

· Strong interpersonal, verbal and written communication skills involved in culinary training.

· Leader, trainer and motivator of staff

· Even-tempered and maintains a reputation for consistency and fairness

· Organized; able to meet deadlines

· Good judge of people and situations

· Focused with ability to handle many details and heavy volume of events

· Neat, well-groomed and highly professional

· Exceptional guest/customer service skills

PYSICAL DEMANDS:

· Ability to work from a standing position for extended periods of time.

· Ability to perform reaching, stooping and/or crouching motions repeatedly.

· Dexterity in the hands and fingers needed to effectively manipulate the tools and utensils used in food preparation.

· Visual abilities (closeness and depth perception) to ensure quality food preparation and personal safety with various types of equipment.

· Must have the sense of smell and taste needed to ensure quality food preparation.