What are the responsibilities and job description for the Executive Chef position at The Brown Hotel?
The Executive Chef will guide and develop a highly talented team in preparation of the finest food quality while maintaining a positive work environment. This is a highly visible position within the market and the face of our food & beverage operation conducting frequent media interviews and television appearances; therefore we are seeking a candidate who strives to be an innovator and a leader amongst their peers in the field.
Responsibilities include but are not limited to:
- Will lead by example to guarantee the smooth operation of all culinary outlets including: The Lobby Bar & Grill, J. Graham’s Café, Banquets and In-Room Dining
- Select and develop innovative menus and recipes for outlets and catering
- Ensure that all food is prepared and presented in accordance with the highest presentation, productivity and cost control standards
- Oversee the selection, ongoing training and scheduling of staff to ensure the highest levels of employee morale and guest satisfaction
- Maintain ordering, requisition and receiving standards, conducts inventories of product, maintains par levels and manages proper rotation of food product
- Work closely with the culinary, catering, restaurant management and banquet events teams to evaluate service, food quality and improve efficiency
- Monitor daily cleanliness of the kitchen and service area; monitors effectiveness and productivity of the stewarding operation
- Maintain the highest levels of food handling, sanitary and safety standards
Requirements include but are not limited to:
- A minimum of 5 years as an Executive Chef at a property of similar caliber.
- Extensive culinary skills.
- Experience in fine dining restaurant and banquet operations.
- A demonstrated ability to create fresh and exciting menus with a flair for incorporating the best ingredients the region has to offer.
- A full understanding of P&L accountability including competitive sourcing of product, costing of menus, and payroll acumen.
- Demonstrated compliance with the highest safety and sanitation standards.
