What are the responsibilities and job description for the Executive Chef position at The Red Lion Inn?
The Executive Chef of The Red Lion Inn will direct and supervise food preparation for all food outlets of the hotel and ensure the highest-level quality and consistency as it relates to food handling, food quality and food presentations. You will be working with the entire Culinary Team, successfully overseeing the day-to-day culinary operations of all dining venues at The Red Lion Inn.
The Director of Culinary Services (DOCS) is a key leader in the evolution and growth of Main Street Hospitality. The DOCS will work hand in hand with the leadership team of Main Street to identify, develop, launch, and oversee new culinary ventures both in conjunction with new hotel projects and without. They will develop financial and strategic goals for each culinary operation managed by Main Street Hospitality, in keeping with owners’ objectives and industry standards. This position will provide support and direction to the property leaders and teams to ensure increased guest satisfaction, performance to budget, and development of colleagues.
Essential Duties and Responsibilities:
Select, train, and supervise kitchen staff at all properties in the proper preparation of menu items, equipment, and safety measures. Evaluate performance, give guidance and discipline as necessary to promote quality products. Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
Visually inspect, select, and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items. Read and employ math skills for following recipes. Prepare requisitions for supplies and food items for production in workstation. Observe production flow and make adjustments in order to adhere to control procedures for cost and quality.
Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products to comply with health department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service items. Check to see that all equipment in the kitchen is clean and in proper working at all properties.
Ensures properties are adhering to safe food handling and cleanliness standards determined by local and state Health & safety guidelines
Write, maintain, price, and update all menus including specifications, recipes and pictures, production forecasts, and ensure same are being followed.
Estimate food consumptions and requisition or purchase food.
Guides Culinary leadership in achieving financial goals as determined by Ownership and MSH
Collaborates in effective budgeting process and re-forecasting with properties, owners, and MSH
Communicates operational requirements promptly to MSH and ownership as needed.
Works with on-site management to create cost-effective menus and corresponding recipes that adhere to the identity of the outlet as designated by Ownership and MSH
Establishes efficient operations through kitchen organization and delegation of responsibilities through clearly defined roles and SOPs
Develops culinary leadership utilizing best practices and principles
Fosters a healthy working relationship between all areas of Food and Beverage operation, as well as any/all other property departments
Assists Food and Beverage leadership in optimizing guest experience through guest feedback and on-site inspections
Guides aspects of capital projects/rebranding/repositioning as they pertain to the culinary operation
Supportive Functions
In addition, this position may be required to perform a combination of the following supportive functions;
Special orders, buffet presentation, V.I.P. parties, write specialty menus for promotions, etc.
Ensure menus for daily specials are completed.
Supervise daily cleaning and inventory of walk-in, storage and refrigerators.
Create a monthly menu for the employee dining area.
Experience:
Minimum of two years’ experience as a Chef in a high-end, high-quality operation.
Ability to obtain and/or maintain any government required licenses, certificates, or permits.
Education:
Bachelor’s Degree preferred. Culinary School preferred.
The Director of Culinary Services (DOCS) is a key leader in the evolution and growth of Main Street Hospitality. The DOCS will work hand in hand with the leadership team of Main Street to identify, develop, launch, and oversee new culinary ventures both in conjunction with new hotel projects and without. They will develop financial and strategic goals for each culinary operation managed by Main Street Hospitality, in keeping with owners’ objectives and industry standards. This position will provide support and direction to the property leaders and teams to ensure increased guest satisfaction, performance to budget, and development of colleagues.
Essential Duties and Responsibilities:
Select, train, and supervise kitchen staff at all properties in the proper preparation of menu items, equipment, and safety measures. Evaluate performance, give guidance and discipline as necessary to promote quality products. Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
Visually inspect, select, and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items. Read and employ math skills for following recipes. Prepare requisitions for supplies and food items for production in workstation. Observe production flow and make adjustments in order to adhere to control procedures for cost and quality.
Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products to comply with health department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service items. Check to see that all equipment in the kitchen is clean and in proper working at all properties.
Ensures properties are adhering to safe food handling and cleanliness standards determined by local and state Health & safety guidelines
Write, maintain, price, and update all menus including specifications, recipes and pictures, production forecasts, and ensure same are being followed.
Estimate food consumptions and requisition or purchase food.
Guides Culinary leadership in achieving financial goals as determined by Ownership and MSH
Collaborates in effective budgeting process and re-forecasting with properties, owners, and MSH
Communicates operational requirements promptly to MSH and ownership as needed.
Works with on-site management to create cost-effective menus and corresponding recipes that adhere to the identity of the outlet as designated by Ownership and MSH
Establishes efficient operations through kitchen organization and delegation of responsibilities through clearly defined roles and SOPs
Develops culinary leadership utilizing best practices and principles
Fosters a healthy working relationship between all areas of Food and Beverage operation, as well as any/all other property departments
Assists Food and Beverage leadership in optimizing guest experience through guest feedback and on-site inspections
Guides aspects of capital projects/rebranding/repositioning as they pertain to the culinary operation
Supportive Functions
In addition, this position may be required to perform a combination of the following supportive functions;
Special orders, buffet presentation, V.I.P. parties, write specialty menus for promotions, etc.
Ensure menus for daily specials are completed.
Supervise daily cleaning and inventory of walk-in, storage and refrigerators.
Create a monthly menu for the employee dining area.
Experience:
Minimum of two years’ experience as a Chef in a high-end, high-quality operation.
Ability to obtain and/or maintain any government required licenses, certificates, or permits.
Education:
Bachelor’s Degree preferred. Culinary School preferred.
