Executive Chef

The Heartwood at Vassar•Poughkeepsie, NY

4d•Onsite

About The Position

The Executive Chef oversees the safe and efficient operation of culinary and kitchen operations in accordance with company standards. The role establishes and maintains standard operating procedures and kitchen systems, including preparation logs, inventories, product usage, and PMIX reporting. The position requires culinary expertise, kitchen management, food-cost awareness, and the ability to lead, coach, and support employees while maintaining food and workplace safety procedures. Work is performed in a hotel environment and includes extended periods of walking, standing, bending, and lifting. The schedule requires flexibility, including nights and weekends, and extended workdays may be needed during peak periods. Reasonable accommodation may be made to eligible employees to perform the essential functions.

Requirements

At least 2 years of high-volume kitchen management experience.
Strong culinary and cooking skills, including skill in different styles of cooking.
Knowledge of food-cost analysis, food ordering, inventories, labor control, and minimizing waste.
Thorough understanding of kitchen equipment use and operation.
Knife, grill, broiler, sauté, and expediter skills; garde manger experience.
Experience with employee coaching and counseling, including documentation.
Experience establishing, documenting, and enforcing food safety and workplace safety procedures.
Experience with purchasing, receiving, and inventory control.
Ability to motivate, mentor, coach, and counsel others.
Strong customer service, interpersonal, communication, problem-solving, analytical, judgment, organizational, time-management, adaptability, composure, and attention-to-detail skills.
Computer proficiency, including email, MS Word, Excel, and other hotel-related systems.
Ability to work flexible hours, including nights and weekends, and extended workdays during peak periods.
Ability to walk, stand, bend, and lift up to 50 pounds for extended periods; moderate computer keying using both hands and viewing material on a computer screen.

Nice To Haves

Catering or banquet experience.
Management or previous supervisory experience in food and beverage operations.
Culinary degree, or an equivalent combination of education and work experience.
ServeSafe certification.
Allergy Awareness Training.

Responsibilities

Oversee safe and efficient culinary and kitchen operations in accordance with company standards.
Establish and maintain standard operating procedures and kitchen systems, including preparation logs, inventories, product usage, and PMIX reporting.
Motivate, mentor, coach, and counsel team members, including providing appropriate documentation.
Establish, document, and enforce food safety and workplace safety procedures.
Manage food ordering, purchasing, receiving, inventory control, labor control, and food costs while minimizing kitchen waste.
Use kitchen equipment safely and effectively and apply culinary skills across different styles of cooking.
Deliver attentive, friendly, efficient, and courteous service, and handle customer and employee interactions and issues professionally.
Identify and resolve problems; recommend and implement best practices.
Schedule and prioritize work, adapt to changing business needs, and meet workload demands during peak periods.
Share knowledge and teach others to perform tasks efficiently and safely.
Use computer technology, including email, MS Word, Excel, and hotel-related systems, to support organizational efficiency.