Executive Chef

Lark Hospitality Career Site•Austin, TX

16d

About The Position

The Executive Chef oversees kitchen production and operations, including food preparation, menu development, staff training, food safety, inventory, ordering, cost control, and quality assurance. The role supports restaurant, banquet, dining-room, and in-room dining service while helping meet the hotel’s operational and financial goals. The Executive Chef also coordinates with Sales and Facilities and ensures service standards and relevant information are communicated to associates throughout the year.

Responsibilities

Oversee kitchen production and operations, including planning, training, and directing food preparation.
Develop programs, menus, promotions, and advertising to enhance sales, increase revenue, and attract guests to restaurants and outlets.
Communicate with the Sales Department to support effective and professional delivery of meetings and banquet contracts.
Prepare work schedules based on forecasts, staffing guidelines, and labor productivity goals.
Ensure recipe cards and standard operating procedures are followed accurately to provide consistency and uniformity.
Establish portion and quality-control standards for culinary outputs.
Prepare food for banquet, dining-room, and in-room dining service according to established portion and quality standards.
Maintain knowledge of training manuals and update them when necessary.
Develop restaurant and banquet menus.
Create and monitor daily systems for material consumption and ordering food and equipment to meet production plans and hotel operational and financial goals.
Manage food and beverage costs through vendor sourcing and analysis, PMIX analysis, and quality assurance.
Oversee the Food Department Safety program and ensure compliance with company, local, state, and federal regulations.
Execute and supervise food production and food safety.
Conduct, coordinate, and supervise monthly inventories and additional inventories as directed by the General Manager, ensuring adequate inventory is available.
Design and execute an ordering system for food, beverage, and other non-Food Department supplies.
Limit kitchen access by employees outside the department.
Develop and maintain current checklists and supervise daily and weekly cleaning duties.
Train, supervise, and develop kitchen staff.
Coordinate with the Facilities Manager on scheduling and bidding third-party equipment repair and maintenance.
Communicate service standards, hotel events, and other relevant information through daily pre-meal meetings, daily standups, and monthly Food & Beverage Department meetings, ensuring communication occurs 365 days a year through Leads and Supervisors in the Executive Chef’s absence.