Chef Executive

IHG•Chicago, IL

18d•$145,000 - $160,000

About The Position

As the world’s first and most global luxury hotel brand, InterContinental Hotels & Resorts has pioneered international travel since the 1940s. We are passionate about sharing our renowned international know-how and cultural wisdom in truly impressive surroundings. We all take great pride in being genuine ambassadors of the InterContinental®️ brand and to be part of the brand you will have a thirst for travel, passion for culture and appreciation for diversity. We create inspiring experiences for those seeking a richer perspective on the world. If you’d like to embrace a world of opportunities, we’d like to welcome you to the world’s most international luxury hotel brand.

Requirements

Provides direction to the Food Production teams.
Communicates, coordinates and cooperates with other division/department/section heads.
Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, competitors and other members of the local community.
Compliance with all workplace health and safety requirements, including any department specific training regarding equipment and procedures.

Nice To Haves

Thirst for travel
Passion for culture
Appreciation for diversity

Responsibilities

Manages all functions of the Food Production to achieve the optimum departmental profit.
Manages all functions of the Food Production to achieve the optimum quality level of food production and sanitation.
Full responsibility of banqueting quality and presentation of food and all food outlets that report directly to the Executive Chef.
Establishes and maintains effective employee and inter-departmental working relationships.
Develops and maintains updated operations manuals for all Food Production and Stewarding sections.
Develops with the F&B Director popular menus offering guests value for money in accordance with IHG guidelines.
Plans and organizes with the F&B Director successful Food and Beverage activities in the hotel and overseas.
Controls and analyzes, on an on-going basis, the level of sales, costs, issuing of food, quality and presentation of food products, condition and cleanliness of facilities and equipment, guest satisfaction, and marketing.
Sets Food Production goals and develops strategies, procedures and policies.
Determines with the Financial Controller the minimum and maximum stocks of all food, material and equipment.
Sets standards of all food and equipment purchases in accordance with IHG guidelines.
Participates in the preparation of the hotel's revenue plan and marketing programs.
Monitors local competitors and compare their operation with the hotel Food and Beverage operation.
Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits.
Conducts functions such as interviewing, hiring, performance evaluation, coaching, counseling and taking disciplinary actions to ensure the appropriate staff productivity and efficiency.
Develops with the Training Manager training plans, develops training material in accordance with IHG guidelines and implements training plans for the Food Production employees and other Food and Beverage employees.
Conducts daily briefings and other meetings as needed to obtain optimal results.
Attends and participates to other meetings as required by the administrative calendar.
Makes recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
Keeps an up-dated Hotel Policies and Procedures file and up-dated files on recipes, finance, standards, personnel and training, outlets, promotions, meetings, projects, material and equipment, and miscellaneous.
Performs other duties, tasks and special projects as assigned.