What are the responsibilities and job description for the Executive Chef - NOUN Hotel position at NOUN Hotel?
Job Description
Job Description
Description :
OUr fine dining team is looking for our next fearless leader of experience curators in the kitchen! 9
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.
- 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.
Requirements :
High School Diploma or GED required.
