Chef

Job Overview:

The Executive Chef is responsible for managing the kitchen operations to include food preparation, inventory management, and maintenance of kitchen equipment ensuring the highest quality standards are met. The Executive Chef will coordinate with the Food and Beverage Manager to fulfill the needs of the on-site restaurant and banquet facilities. The Chef will ensure that all kitchen staff members are trained and follow all local, state, and federal food safety and health standards, as well as Ramada Plaza brand standards and procedures.

Reports To: F&B Manager, General Manager, Managing Partner

Supervises: Morning and Evening Kitchen Staff

Key Relationships: F&B FOH Staff, Sales Department, Venders, Contactors

Essential Job Duties:

• Oversee and manage all aspects of the kitchen and food preparation, abiding by food safety and health regulations.
• Maintain a positive work environment and caring culture without sacrificing accountability.
• Ensure that all food is prepared to the highest standards of taste, presentation, and quality.
• Supervise and train kitchen staff, including chefs, cooks, and other kitchen personnel.
• Monitor inventory levels and order supplies as needed, ensuring predetermined stock pars are maintained.
• Maintain a clean and organized kitchen environment.
• Collaborate with the Sales and Banquet staff to organize well executed events.
• Maintain all day-to-day Back of House operations and assignments of the kitchen staff, communicate goals, and prioritize work.
• Ensure all banquet food orders are prepared according to the client’s specifications.
• Examine all food is prepared and served in accordance with established recipes.
• Maintain up-to-date and accurate costing documentation of all dishes and ingredients.
• Complete inventory monthly, turning in reports to designated personnel.
• Ensure all food and beverage inventory is stored properly and safely using the FIFO (First in, first out) rule.
• Schedule routine maintenance on all kitchen equipment with contractors or in-house maintenance department.
• Keep the kitchen and storage areas, including walk-ins, clean, neat, and organized, assigning cleaning duties as necessary.
• Participate in the preparation of the Food and Beverage Annual Budget, setting goals and maximizing profit by keeping costs manageable.
• Evaluate BOH employees’ performance, recommending wage changes, disciplinary actions, and/or noting motivational and training needs when necessary.
• Assist in the hiring and training of new BOH staff.
• Schedule BOH staff, ensuring labor costs are within the confines of the monthly budget, making changes based on business needs.

Job Requirements:

• Proven experience, at least 5 years, as an Executive Chef or similar role.
• Extensive knowledge of culinary techniques and practices, ingredients, and kitchen equipment.
• Excellent organizational and time management skills.
• Strong leadership and management skills; exhibiting flexibility and resiliency to work all shifts, as needed.
• Passionate about creating exceptional dishes, paying tremendous attention to detail.
• Excellent communication and interpersonal skills.
• Physically must be able to stand for long periods of time, lift to 75 pounds, and have a full range of motion to bend, twist, pull and stoop.
• Be able to take feedback and adapt to expectations of ownership, General Manager, and Food and Beverage Manager.
• Proficient in office tasks using basic computer software, sending and responding to emails and text messages promptly.
• Be or Become Serv-safe certified, can be obtained upon employment.

Employment Benefits:

• Health, Dental and Vision Insurance
• Paid Time Off
• 401(K) Matching Retirement Plan
• Paid Holidays
• Paid Anniversary Day
• Discount YMCA Membership