Executive Chef

Pacific Hospitality Group•West Lake Hills, TX

43d

About The Position

What You Will Accomplish Directs and oversees all culinary operations for the hotel including planning, preparation, production, food quality, and food presentation. Delivers outstanding guest service and financial profitability. Ensures compliance with all safety and sanitation standards and regulations. What You Will Bring Provides guidance and direction to ensure overall departmental success. Manages subordinate managers, supervisors/lead personnel who supervise team members in the assigned culinary areas. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems. Responsible for planning department goals and directing team members to achieve results. Monitors day-to-day culinary operations to ensure standards of product quality, presentation and service exceed guest expectations and meet or exceed property standards. You will bring your experience, SKILLS, and knowledge in the hotel industry. Your positive disposition and willingness to go above and beyond to provide the best service to all our guests.

Requirements

experience
SKILLS
knowledge in the hotel industry
positive disposition
willingness to go above and beyond to provide the best service to all our guests

Nice To Haves

Experience as an Executive Chef at a Hotel or Restaurant for approximately 5 years.

Responsibilities

Directs and oversees all culinary operations for the hotel including planning, preparation, production, food quality, and food presentation.
Delivers outstanding guest service and financial profitability.
Ensures compliance with all safety and sanitation standards and regulations.
Provides guidance and direction to ensure overall departmental success.
Manages subordinate managers, supervisors/lead personnel who supervise team members in the assigned culinary areas.
Is responsible for the overall direction, coordination, and evaluation of these units.
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
Responsibilities include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems.
Responsible for planning department goals and directing team members to achieve results.
Monitors day-to-day culinary operations to ensure standards of product quality, presentation and service exceed guest expectations and meet or exceed property standards.