MDRD Executive Chef

AHC Hospitality•Grand Rapids, MI

43d•Onsite

About The Position

AHC Hospitality represents a diverse array of hotels, restaurants, and resorts, providing exceptional experiences for guests. This is a full-time position requiring weekend availability. The MDRD Executive Chef holds the most senior position in the MDRD kitchen, responsible for leading culinary production and stewarding operations for the restaurant. MDRD is a modern Spanish restaurant, and the Chef must have a strong background in Spanish cuisine, experience with Brunch service and fine dining, and proficiency in all cooking techniques. This role involves administrative duties such as hiring, training, menu planning, ordering, vendor relationships, inventory, and collaboration with the front of house team and AHC Hospitality personnel. Menu development, collaboration, and implementation of the menu direction and theme are key, in conjunction with the hotel executive chef and food and beverage team.

Requirements

Follow AHC guest service standards.
Actively participate in pre-shift meeting.
Follow our hotel green policies.
Daily cleanliness projects for all departments are clearly defined, executed and inspected.
Uphold the values of the AHC Diversity, Equity, and Inclusion statement.
5+ Years Previous Culinary Supervisory experience in a full-service, high-revenue grossing four diamond restaurant, including a strong background in modern Spanish cuisine required.
High school diploma or equivalent, preferred.
Serve Safe certification is required.

Nice To Haves

Previous Executive Chef Experience, preferred

Responsibilities

Assist the restaurant general manager in creating an inclusive environment that fosters open communication, accountability, creativity, and teamwork, assuring MDRD remains the leading restaurant in the area.
Lead daily culinary production, to include, but not limited to, preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability.
Execute daily and consistently the menu items that have been developed and approved.
Maintain budgeted operating expenses at or below targeted percentage through the use of flexible scheduling model, food & beverage operating expense control systems (e.g. proper use of inventory management system, budgets, and insure proper use of prep and waste work sheets and proper inventories etc.).
Candidate must be able to control costs to meet or exceed food and beverage budget while maintaining the highest operational and guest satisfaction standards.
Seeks opportunities to publicize the food and beverage outlets and catering facilities through development and implementation of a public relations strategy and by building a network in the community.
Proactively writes, maintains and updates all menu specifications, recipes and pictures, production forecasts and ensures same are being followed.
The candidate will select, train, supervise and give ongoing coaching to all chef's, cooks, and stewards in Back of House standard operations, and proper preparation of menu items to consistently present food according to brand and restaurant standards.
Maintain strong relations with restaurant General Manager and service team creating a cohesive "one" team.
Actively give and seek feedback from colleagues, guests, and management, creating positive thoughtful engagement.
Maintain a strong relationship with vendors, communicating to them all current and future needs and negotiating pricing for the best of the hotel.
Assist in purchasing of all food and non-food products, ensuring that Order Guides and Purchase Orders are used in all transactions while meeting specified timelines.
Evaluate new products that could enhance standards and increase profitability.
Ensures highest possible level of sanitation and safety in our kitchens and all Back of House areas.
Maintains established par inventory of cleaning chemicals and establishes a preventative maintenance plan for dishwashing equipment.
Candidate is responsible for assisting in purchasing and maintaining inventory of culinary and Back of House including dishware, glassware, silverware, pots and pans.
Work closely with Private Dining Manager to analyze Event Orders for Private Dining Rooms to plan and coordinate the food and beverage portion of client functions with Catering and/or Meetings and Conventions/Events taking place inside the restaurant.
Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation.
Visually inspect, select and use quality food and beverage products including, but not limited to, fruits, vegetables, meats, fish and spices.
Create and implement new menus and individual food items seasonally/quarterly with support of the Hotel Executive Chef and Corporate Management.
Occasionally conduct menu tastings for development, training, critique, and client approval.
Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, conducting counseling and assisting with evaluations, scheduling and assigning work and delivering recognition and reward.
Ensure that the restaurant meets all AHC, local, state and government fire, health standards & codes etc.
Ensure proper and thorough daily maintenance to keep the restaurant running at optimal levels and to prevent the need for "catastrophic" repairs and/or injury.
Executive Chef spends most of their time managing the kitchen's food planning and production processes and ensuring quality standards are always met. Frequents the floor to verify guest satisfaction.
The Chef ensures the kitchen is efficiently staffed and supervises kitchen workers, support staff including stewarding staff.
Chef adheres to standard operating procedures for food quality and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and cleanliness.
Ensure trash/recyclables are taken out.
Actively work with department staff, while following all departmental rules.
Any other additional responsibilities that may be asked by General Manager, Manager on Duty or Director of Food & Beverage.