Executive Chef

We are seeking an experienced Executive Chef to join our team!  You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the hotels brand and reputation.

Tasks and job duties, include, but are not limited to, the following:

•  Hiring, evaluating, rewarding and disciplining of kitchen personnel as appropriate.
• Orientation and training of kitchen personnel in property and department rules, policies and procedures.
• Training of kitchen personnel in food production principles and practices.  Establishes quality standards for all menu items and for food production practices.
• Planning and pricing of menus.  Establishes portion sizes and standards of service for all menu items.
• At the beginning of each meal period, checks use record to determine if estimates match actual production.  Record any other use adjustments necessary including leftovers at the end of each meal period.
• Coordinates all food production needs for all areas of responsibility. Insures the production of consistently high quality food.
• Responsible for the scheduling of kitchen employees in conjunction with business forecasts and predetermined budget.        Maintain payroll records for submission to payroll department.
• Development of creative new food concepts, which insure the highest quality food and profitability.
• Closely supervises the production to avoid potential waste of food, labor and loss of quality.
• Conduct daily inventory of all food production needs.
• Creation and compilation of recipe cards for individual kitchen stations to verify inventories and production estimates for each station attendant.
• Controlling of food cost by establishing purchasing specifications, storeroom requisitions systems, product storage requirements, standardization of recipes and waste control procedures.
• Preparation of food orders.
• Responsible for the training of kitchen personnel in the safe operation of all equipment, utensils and machinery.
• Responsible for the training of kitchen personnel in proper sanitation practices and establishes cleaning schedules, stock rotation schedules, refrigeration temperature control points and other sanitation controls.
• Responsible for the training of kitchen personnel in the preparation of all food while retaining the maximum amount of desired nutrients.  Assist in the training of kitchen personnel to meet special dietary requests, including low-fat, low-sodium, vegetarian and low-calorie meals.
• Responsible for the daily oversight of the Trade Center concessions, banquets, restaurant and restaurant outlets.  
• Maintain the highest degree of cleanliness of all kitchen equipment, floors and surrounding areas.  Must be formally trained in sanitary practices and controls.
• Any other duties that may occur from time to time.

Prerequisites:

Education:     Trade and or high school diploma, preferably a hotel/restaurant or culinary degree.

Experience:    Previous hotel – related experience.  Knowledge of food and beverage, management experience in foodservice operations.

Physical:         Requires bending, reaching, standing, walking, sitting, manual dexterity, grasping, carrying, repetitive motions, visual acuity and hearing.  Requires excellent written, verbal and listening skills to facilitate the communication process. Must be able to lift up to 40 pounds on a regular and continuing basis.

Benefits

We offer our eligible Associates a number of benefits to enhance their health and well-being:

• Group insurance, including, dental, vision and company-paid life insurance
• Paid time off including vacation days, sick days and holidays
• Hotel Discounts for – You, Your Friends & Your Family
• Referral Bonus
• Voluntary benefits including accident, life and critical illness