Area Executive Chef - Holiday Inn Dulles

B.F. Saul Company Hospitality Group•Sterling, VA

18h•Onsite

About The Position

B. F. Saul Company Hospitality Group is seeking an Area Executive Chef to join their culinary leadership team. This role will be based at the full-service Holiday Inn Dulles hotel in Loudoun County. The Area Executive Chef is responsible for the effective operation of the culinary department, including adherence to health regulations, brand standards for menus, presentation, food quality, and timely delivery. This position also involves effective management of assigned staff to achieve financial results, guest satisfaction, and positive team member relations.

Requirements

High school diploma or GED required.
College and/or culinary degree or equivalent experience required.
Serve Safe or approved equivalent certification, or the ability to obtain certification is required.
7+ years of progressive kitchen supervisory experience required.
Must be detail oriented.
Must have the ability to communicate well with all levels within and outside the organization.
Must be able to problem-solve with team members.
Must be able to manage multiple priorities in a fast-paced environment.
Ability to lift, push, and pull up to 50 pounds on a regular basis throughout shift.
Requires ability to work extended hours based on business needs, with physically demanding responsibilities such as walking, standing, carrying, and lifting throughout the extended shift.

Nice To Haves

Prefer 4 or more years as a chef in a hotel setting of similar size, brand, and reputation for outstanding service.

Responsibilities

Managing staff to ensure the highest level of food quality and production to standards.
Conducting daily line checks, expediting for quality control, and other follow-up as necessary.
Ensuring food preparation and delivery standards are met for banquet events and all outlets including restaurant, room service, concierge, and a la carte service.
Ensuring outstanding presentation through use of records and photographs, and monitoring that plate set ups meet the photo-record standards.
Meeting menu revision timelines depending on brand standards.
Accountable for the entire menu development process including internal and competitive set analysis, and menu engineering.
Training the team and developing new menu items, use records, and photographs upon completion of menu changes.
Communicating effectively with all other hotel managers involved to ensure overall menu changes occur effectively and by the deadline.
Managing kitchen expenses to maximize hotel profitability.
Effective labor management through proper scheduling, monitoring, and adjusting based on business needs.
Controlling food cost while maximizing food and beverage revenue by following procurement guidelines and applying good business judgment.
Assisting with the preparation and management of the department budget.
Managing and maintaining company assets to stay within budget guidelines and prolong the life of company resources.
Ensuring guest satisfaction by meeting food and beverage standards.
Identifying and addressing guest concerns in a timely and efficient manner.
Working side by side with kitchen staff to train and model appropriate operational standards including adhering to ticket times while maintaining high food quality.
Training all team members and ensuring training records are maintained.
Analyzing quality issues, identifying training needs, and ensuring implementation to improve results.
Utilizing available resources and adhering to training policies.
Ensuring all company, brand, and department specific training requirements are met.
Conducting routine inspections of food and beverage operations to maintain quality food, beverage, and kitchen/restaurant standards per company, brand, local, state, and federal regulations.
Ensuring a clean and safe work environment, and following all procedures for guest/team member incidents.
Interviewing, hiring, coaching, and development of all team members.
Evaluating staff performance and taking appropriate corrective action as needed to hold team members accountable.
Motivating staff by setting goals, providing ongoing feedback, and rewarding/recognizing team members.
Effective self/workload management.
Demonstrating clear written and verbal communication skills.
Promoting collaboration and a positive, professional work environment.
Attending all daily, weekly, and/or monthly department/hotel meetings to ensure proper communication/planning occurs.
Adhering to all Standard Operating Procedures.