Executive Chef

Sree Hotels•Charlotte, NC

40d

About The Position

We are hiring for an experienced Executive Chef for a restaurant in a hotel located near the Charlotte airport. This is a fulltime position and the person hired must be able to work shifts with varying hours as well as weekdays and weekends. Position Summary: As an Executive Chef, you would be primarily responsible for the planning, organizing, controlling and directing the work of employees in the Kitchen Department. Overseeing the food preparation for the hotel as well as banquet and catering events, while ensuring superior quality and consistency at all times. Additionally, responsible for developing new banquet menu’s, prepare, test, taste and control out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions. Also, review the following day's menus and approves the store requisitions for food and supplies needed from various kitchen storerooms.

Requirements

Very good knowledge of food safety, sanitation, food preparation techniques.
Able to work flexible hours and days.
Knowledge of current and updated culinary trends.
Ability to lead and mentor a large team of culinary professionals.
Minimum of three years experience in a high volume banquet kitchen, and a minimum of two years experience as a manager in a kitchen

Nice To Haves

2-year or 3 Year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major is preferred.

Responsibilities

Direct and oversee all culinary operations, to include, but not limited to, production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
Review Banquet Event Orders (BEO) on a daily basis and make note of any changes.
Supervises and coordinates all activities of cooks and kitchen staff who are engaged in food preparation.
Able to coordinate banquet production and plating with the Food & Beverage Director and Banquet Captains
Establish the day’s priorities and assign production and preparation tasks for the kitchen staff to execute.
Assist the Food & Beverage Director in menu development and execution.
Maintain inventory control procedures and ensure that the kitchen is prepared for the following day's work.
Responsible for managing all day-to-day operations of kitchen.
Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
Ensure that all staff prepares menu items following recipes in accordance with the hotels operating standards.
Communicate the kitchen needs with the Food & Beverage Director. Places orders with vendors as needs dictate.
Review sales and food cost with the Food & Beverage Director to ensure that the kitchen is meeting budgeted costs.
Assists the Food & Beverage Director with menu planning and food purchasing.
Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
Identifies the developmental needs of kitchen staff and provide coaching, mentoring to improve their knowledge or skills.