EXECUTIVE CHEF WATERMARK HOTEL

Expotel Hospitality•Baton Rouge, LA

18h•$80,000 - $90,000•Onsite

About The Position

The Executive Chef is responsible for coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels. They are expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation as well as control food and labor costs while maximizing guest satisfaction.

Requirements

A 2-year, 3-year, or 4-year culinary degree and at least 5 years of progressive experience in a hotel or a related field.
Previous supervisor responsibility is required.
Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
Understand daily forecasts and customer counts.

Responsibilities

Direct and train all chefs to ensure adequate operation in all outlets.
Create custom menus for prospective clients.
Oversee daily activities such as preparation for all food items, receiving daily inventories, food cost reports etc.
Monitor quality of all food product and presentation.
Ensure preparation of required reports, including (but not limited to) payroll, revenue, employee schedules, quarterly action plans.
Oversee all aspects of the daily operation of the kitchen and food production areas.
Know and enforce all local health department sanitation laws.
Work with the Director of Food and Beverage to create and implement menus seasonally to incorporate both local staples and culinary trends.