Executive Chef

Valor Hospitality Partners

12d

About The Position

At Valor, we are passionate Hotelitarians—driven, detail-obsessed professionals who go beyond service to deliver true hospitality. With a global perspective and a commitment to thoughtful hospitality and sustainable dining, we bring enthusiasm, creativity, and local flair to every property we support. We seek individuals who value relationships, embrace high standards, and create meaningful experiences for guests, teams, and owners alike. If you’re someone who notices the little things and strives to make a lasting impact, you’ll thrive here. Please visit http://www.valorhospitality.com to learn more about our existing hotels, other exciting job opportunities and our company. Job Description Join the SAVOR! by Valor team as Executive Chef and lead the culinary teams at The American Hotel, in downtown Atlanta, GA. this is an excellent opportunity for an experienced culinary professional who has a passion for developing others and providing a great guest experience POSITION PROFILE: Charged with the duty of overseeing all the culinary operations for the food and beverage outlets. Direct the operation of the kitchen(s), including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled.

Requirements

• Previous hotel food and culinary leadership experience required
• Catering, event and high volume execution
• Proven track record of training, coaching and developing others
• Ability to multi-task, delegate and communicate
• Two to four-year college degree or equivalent education/experience.
• Minimum 5 years’ experience in a culinary leadership role or related position.

Nice To Haves

• Hotel experience preferred.

Responsibilities

• Administer culinary human resource objectives to recruit, select, orient, train, assign, schedule, mentor, coach, counsel, and discipline associates; communicate job expectations, job duties and job responsibilities; plan, monitor, appraise, and review job contributions; provide regular feedback to help manage conflict and improve team member performance, review compensation actions; enforce policies and procedures.
• Meet culinary financial objectives by forecasting requirements; prepare an annual budget; schedule expenditures; analyzing variances; initiate corrective actions.
• Plan menus; estimate food costs and culinary profits; adjust and revise menus.
• Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
• Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; supervise the maintenance of kitchen equipment to protect the assets, to secure revenues and comply with legal regulations and ensure quality service.
• Educate and train team members in compliance with brand standards, service behaviors, and governmental regulations.
• Ensure staff has the tools, training, and equipment to carry out job duties.
• Promote teamwork and quality service through daily communication and coordination with other departments.
• Assist sales, catering and banquet staff with banquets, parties and other special events.
• Investigate, resolve, respond to guest needs, inquires, comments and/or problems to ensure a quality experience and enhance future sales prospects.
• Solicit guest feedback to improve food and presentation quality.
• Develop menu design and concepts for all food & beverage outlets and catering events.
• Monitor competitor and industry trends.
• Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment.
• Replenish supplies in a timely manner and minimize waste and pilferage.
• Ensure that all menu items are prepared and presented according to established recipes and brand standards.
• Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within industry guidelines to continually improve revenues and profit margins while maintaining quality.
• Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis.
• Perform Manager-on-Duty functions and shifts as assigned.

Benefits

• Competitive Salary
• Daily Pay!
• Team Member Hotel Discount Program
• Uniforms Provided for most positions
• Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options
• Paid PTO
• 401k with employer match
• Food and Beverage Discounts
• Tuition Reimbursement

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Number of Employees: 101-250 employees