EXECUTIVE CHEF

DIMENSION MASTER-posted 4 days ago
$90,000 - $110,000/Yr
Full-time • Manager
New Orleans, LA
1,001-5,000 employees
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As an Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience as well as ensuring standards are maintained as set forth by Leadership.

  • Lead of the kitchen brigade and ensure ongoing development of Team Members and identify an effective approach to succession planning
  • Supervise food preparation staff: hiring, terminations, disciplinary actions, training and performance evaluations
  • Schedule all employees under their supervision maintaining adequate staffing levels while adhering to labor standards guidelines
  • Supervise all cooking operations, including methods, portioning, and garnishing. Ensure attractive presentation of all food and dishes
  • Create menus that meet and exceed customers' needs and conform to brand standards
  • Ensure the consistent production of high-quality food through all hotel food outlets
  • Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers
  • Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members
  • Manage department operations, including budgeting, forecasting, resource planning, and waste management
  • Manage all aspects of the kitchen including assisting GM in creating annual operating budget, quality and administrative functions and operationally. Assist in maximizing revenues and profits
  • Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
  • Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
  • Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
  • Assist the GM, AGM or Director of F&B and sales staff with banquets, parties and other special events
  • Requisition food and equipment, giving specifications, quantities and quality descriptions
  • Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events
  • Maintain good communication and work relationships in all hotel areas
  • Ensure that staffing levels are maintained to cover business demands
  • Ensure monthly communication meetings are conducted and post-meeting minutes generated
  • Manage staff performance issues in compliance with company policies and procedures
  • Recruit, manage, train and develop the kitchen team
  • Comply with hotel security, fire regulations and all health and safety and food safety legislation
  • Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner
  • Manage financial performance of the department so all planning is in line with hotel objectives
  • Manage food control systems are adhered to them so margins are on target in a pro-active way
  • Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends
  • Be environmentally aware
  • Ensure food wastage program is adhered to so that margins are on target
  • Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation
  • Other duties as assigned
  • Must be able to “prep” food products, using standardized food preparation techniques.
  • Apply principles of rational systems to solve practical problems and deal with concrete variables in situations where only limited standardization exists. Interpret instructions furnished in written, oral, diagrammatic, or schedule form.
  • Compute discount, interest, profit & loss; commission, markups & selling price; ratio & proportion, and percentages. Calculate surface, volumes, weights and measures.
  • Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct grammar.
  • Determine time, place, sequence of operation/action to take; Supervise by determining/interpreting procedures for a group of workers, assigning specific duties, maintaining harmonious relations and promoting efficiency.
  • Ability to stand for long periods of time and walk extended distances.
  • Able to Lift/carry 26 – 50 pounds.
  • Excellent communication and leadership skills.
  • A creative approach to the production of high-quality food.
  • A business focused approach to managing a hotel kitchen.
  • Ability to build relationships, internal and external, to the hotel and the Company.
  • Excellent planning and organizational skills.
  • Ability to multi-task and meet deadlines.
  • Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook.
  • Food Safety Certification is required.
  • Previous, relevant experience as an Executive Chef is preferred.
  • Minimum 2 years’ experience as Sous Chef, 2 yeas kitchen supervisory experience with 3 years kitchen operations experience including at least 1 year in a lead cook position, and 1 year in a steward position; OR, an equivalent combination of education and experience.
  • Graduation with certification from a culinary institution required.
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