What are the responsibilities and job description for the Executive Chef position at Richmond Marriott Short Pump?
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Careers at Commonwealth Lodging
Top Notch Talent World Class Hospitality
We take a proactive, hands-on approach to hotel management. Our team boasts extensive experience in all areas of hospitality management.
Core Values: Team First, Own It, Relationship Oriented, Professionalism, Integrity/Honest
Position Summary
The Executive Chef will plan and manage the kitchen staff in the procurement, production, preparation, and presentation of all food for the restaurant in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. The Executive Chef is responsible for long- and short-term planning and day-to-day operations of the kitchen and related areas. The Executive Chef recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. This industry functions seven (7) days a week, twenty-four (24) hours a day.
Physical responsibilities include exert physical effort in lifting/transporting at least 50 pounds; able to work extended periods of time standing up; push/pull carts and other equipment up to 100 pounds; endure various physical movements throughout the work areas; must be able to stand and exert well-paced mobility for lengthy periods of time.
Preferred Qualifications
Education: High School Graduate or General Education Degree (GED): or Work Equivalent. Culinary Certificate or Degree by an accredited culinary agency preferred. Certification- Serve Safe Manager certification preferred.
Related Work Experience: A minimum of 3 years of experience in food and beverage is preferred. 5 years' experience in a professional high volume up-scale kitchen and fast paced environment
Requires solid knowledge of current food trends and ethnic style cooking. Certification- Serve Safe Manager certification preferred. Professional appearance and manner, good character to work in a fast-paced team. Satisfactorily communicate with guests, management and co-workers to their understanding.
Supervisory Experience: Minimum of 3 years of experience in restaurant management.
Salary : $55,000 - $60,000
