What are the responsibilities and job description for the Executive Chef position at Rebel Hotel Company?
The Executive Chef is responsible for supervising and assisting in the preparation of all food items, based on standardized recipes, for the Restaurant, Room Service, Associate Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, work and storage areas while minimizing waste and maximizing cost/production ratio. He/she plans meals and assists the Food & Beverage Manager with various assignments, i.e., pricing, banquets, etc. Exempt Associates are expected to work as much of each workday as is necessary to complete their job responsibilities. Exempt Managers must customarily and regular direct the work of at least 3 full-time Associates or their equivalents. Primary duties must consist of administrative, executive, or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time. This job description is not intended to be all-inclusive, additional details will be specified by the supervisor. The Associate will also perform other reasonable business duties as signed by the supervisor.
