Executive Chef

Avion Hospitality Employee Services LLC•Indianapolis, IN

About The Position

The Executive Chef supervises and assists with preparing food items for the restaurant, room service, employee cafeteria, and banquets, following standardized recipes and maintaining high standards for appealing food. The role ensures cleanliness, sanitation, and safety in kitchen, work, and storage areas while minimizing waste and managing costs and production. The Executive Chef plans meals and assists the Food & Beverage Manager with assignments such as pricing and banquets. This exempt management role directs kitchen operations and staff, oversees food preparation and service, manages kitchen budgets and inventory, and carries out hiring, scheduling, training, coaching, and performance management. The position also maintains required records and reporting, supports guest service, menu planning, food promotions, purchasing, and emergency procedures. Exempt associates are expected to work as much of each workday as necessary to complete their responsibilities. Managers must customarily and regularly direct the work of at least three full-time associates or equivalents, and their primary duties must be administrative, executive, or professional tasks involving discretion and independent judgment more than 50 percent of the time.

Requirements

At least five years of progressive experience in a hotel or related field, a two-year college degree, and three or more years of related experience; or a four-year college degree and one to two years of related experience; or a culinary degree with one to two years of progressive experience in a hotel or related field.
Supervisory experience is required.
Proficiency with Windows operating systems and company-approved spreadsheets and word processing.
Ability to convey information and ideas clearly.
Ability to evaluate and select among alternative courses of action quickly and accurately.
Ability to work effectively in stressful, high-pressure situations and maintain composure and objectivity under pressure.
Ability to anticipate, prevent, identify, and resolve workplace problems.
Ability to assimilate complex information and data from disparate sources and adapt it to the needs of the situation.
Effective listening and communication skills to understand, clarify, and resolve concerns raised by coworkers and guests.
Ability to work with and understand financial information and data, and perform basic arithmetic.
Valid driver's license and successful motor vehicle background check required.
Criminal background check required.
Ability to meet the physical demands of the role, including frequent standing, walking, pushing, pulling, reaching, bending, kneeling, crouching, and handling objects; lifting 20–50 pounds is required.

Responsibilities

Supervise and assist in food preparation for the restaurant, room service, employee cafeteria, and banquets, following standardized recipes and food specifications.
Ensure kitchen, work, and storage areas meet cleanliness, sanitation, and safety standards; maintain a Clean As You Go program.
Manage food costs, kitchen budgets, production, inventory, purchasing, and waste-control systems.
Establish and maintain recipe cards, food specifications, key controls, required pars, records, and filing systems.
Attend weekly Food & Beverage meetings, staff meetings, and Daily B.E.O. meetings; review banquet event orders and participate in required manager-on-duty coverage.
Conduct kitchen department meetings; motivate, coach, counsel, and discipline kitchen personnel.
Review kitchen staff hours for payroll, prepare employee shift schedules based on forecasts and budget guidelines, and submit schedules and wage progress reports to the General Manager.
Prepare and conduct interviews, follow hiring procedures, conduct employee performance appraisals, and develop assigned managers.
Train kitchen staff according to company standards and ensure required company and brand training is completed.
Oversee cooks and stewards, including food receiving, storage, and preparation; maintain a hands-on approach during peak meal periods.
Complete required paperwork and maintain records such as receiving tickets, invoices, transfer logs, schedules, forecasts, reports, and tracking logs.
Participate in and oversee monthly food inventories; cost out breakfast and salad buffets at least quarterly.
Participate in food and beverage promotions and evaluate results; review and change menus as directed and hold tastings after menu changes.
Ensure competitive bidding and compliance with corporate purchasing guidelines; recommend kitchen operating supplies and capital purchases to the General Manager.
Maintain awareness of local competition and industry trends.
Maintain professional communication with managers, employees, other departments, guests, and kitchen staff; follow through on kitchen-related guest requests and complaints.
Determine and price daily specials, ensure they are prepared and plated to standard, and evaluate their success.
Develop production schedules and maintain plating standards and use records.
Review daily food sales for accuracy, menu abstracts, point-of-sale reports, and food cost reports; operate and make changes in the point-of-sale system; maintain an 86'd item board.
Plan employee menus and oversee the employee breakroom.
Oversee food display merchandising for outlets and banquets, including use of props and buffet decoration.
Assist the General Manager and Engineering Department with implementing and maintaining emergency procedures.
Perform other duties as requested by the General Manager or supervisor.
Maintain regular attendance, appropriate uniform and grooming, and compliance with company standards and regulations.
Comply with applicable certification requirements, including Food Handlers, Alcohol Awareness, CPR, and First Aid.