Executive Chef

Description

The Chef of the hotel is a culinary professional responsible for the execution of the highest quality food standards and ensuring that the kitchen runs smoothly and complies with safety regulations. This position manages all cooking staff, preparation equipment and food prep areas. Their duties include hiring, training and scheduling Cooks, performing quality control on food leaving the kitchen and ordering inventory to keep up with demand.

To be successful in this role, the ideal candidate will have proven culinary and management experience. In addition to being an excellent communicator, you should also demonstrate outstanding leadership and organizational abilities.

Responsibilities:

• Manage and supervise consistent food preparation for all food outlets at the hotel
• Coordinating and supervising the kitchen staff, and ensuring that food safety standards are adhered to
• Managing inventory so that all necessary ingredients are stocked for service
• Hiring new staff and providing training to facilitate quick acclimation
• Streamlining kitchen processes to maintain prompt service times
• Monitor and maintain kitchen equipment
• Working with management to develop and maintain the restaurant menu
• Setting regular cleaning standards for the kitchen and verifying that staff are maintaining sanitation levels
• Creating schedules for all kitchen staff
• Tracking kitchen finances to identify areas of potential waste

Qualifications

Requirements:

• Culinary School Degree/Diploma
• Food Handlers Certificate
• Minimum 3 years previous experience working as a chef
• Advanced knowledge of culinary arts
• Passion and pride for food
• High level of understanding of food safety and sanitation of food prep areas

Skills:

• A strong base of culinary knowledge
• Leadership skills
• Interpersonal skills
• Conflict resolution
• Attention to detail
• Financial understanding
• Physical stamina to withstand a full shift potentially on their feet

Salary : $70,000 - $75,000