Executive Chef

Delta Hotels•Richmond, VA

About The Position

The Delta Hotels by Marriott Richmond Downtown is a 298 room property located in the heart of Richmond's financial district, along the banks of the historic James River. Shopping, dining, night life, as well as historic Shockoe Slip and Shockoe Bottom are just blocks away, as are the headquarters of some of Richmond’s most prestigious companies. The property also features over 13,000 square feet of flexible meeting and event space, accommodating groups from 5- 500. We are looking for an Executive Chef with strong management skills; one able to attract, retain and motivate his staff.

Requirements

2 - 3 years of Executive Chef experience.
Expertise in food product, presentation, quality and preparation along with menu concept and design.
Strong leadership skills with the ability manage a large and busy kitchen that services the restaurant and banquets.
Must be able to manage all BOH standards, food and labor costs, have strong culinary skills and excellent communication skills.
Able to lift up to 25 lbs.

Responsibilities

Lead and instruct kitchen staff in details of preparing menu items.
Oversee food preparation during meal periods, including special events.
Develop menus with food preparation and presentation standards.
Ensure that all standards of Excellence are upheld while maintaining proper health and safety codes ensuring a high level of cleanliness in the kitchen facilities
Maintain responsibility for the hiring, training and proficiency of all culinary employees, including the performance reviews, assigning and directing work; rewarding and coaching employees.
Responsible for the execution of all company policies and procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls.
Meet the financial targets while achieving the food quality and service objectives.
Control the Culinary budgeting process, i.e. food cost/payroll/etc. and all overheads/achieve food cost budget throughout the year/report all variances from actual budget with the reasons and recommendations for remedial action.
Maintain control of the standards for purchasing and receiving items.
Must be able to work in a fast pace environment with short notices on menu changes.
Able to adapt and think out of box in regards to special requests in F&B.
Must be presentable and professional in front of potential wedding and meeting guests during food testing.