Complex Executive Chef: Westin Great Southern and Renaissance Columbus Downtown
About The Position
The Executive Chef is responsible for maintaining complete knowledge of and ensuring associate compliance with all departmental/hotel policies and procedures. This role involves interviewing, hiring, training, recommending performance evaluations, resolving problems, providing open communication, and recommending discipline and/or termination when appropriate. The Executive Chef will establish the day's priorities and assign production and preparation tasks for staff to execute. They will also review daily menu specials and offer feedback to Sous Chefs, review banquet event orders and note any changes, and communicate both verbally and in writing to provide clear direction to staff. Ensuring staff report to work as scheduled and documenting any late or absent employees is also a key responsibility. The Executive Chef must ensure that recipe cards, production schedules, plating guides, and photographs are current and posted, and that all staff prepares menu items following recipes and yield guides, according to department standards. Developing new menu items, testing and writing recipes, and assisting the Catering department with developing special menus for functions, including meeting with clients as requested, are also part of the role.
Requirements
- Complete knowledge of departmental/hotel policies and procedures.
- Ability to interview, hire, train, and evaluate staff.
- Problem-solving skills.
- Clear verbal and written communication skills.
- Ability to establish priorities and assign tasks.
- Knowledge of menu specials and recipe development.
- Understanding of banquet event orders.
- Ability to ensure staff adherence to schedules.
- Proficiency in maintaining and posting recipe cards, production schedules, plating guides, and photographs.
- Skill in ensuring menu items are prepared according to recipes and standards.
- Experience in developing new menu items and writing recipes.
- Ability to assist with special menu development for functions.
- Willingness to meet with clients as requested.
Responsibilities
- Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.
- Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
- Establish the day's priorities and assign production and preparation tasks for staff to execute.
- Review daily menu specials and offer feedback to Sous Chefs.
- Review banquet event orders and make note of any changes.
- Communicate both verbally and in writing to provide clear direction to staff.
- Ensure that staff report to work as scheduled; document any late or absent employees.
- Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
- Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
- Develop new menu items, test and write recipes.
- Assist Catering department with developing special menus for functions; meet with clients as requested.
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
No Education Listed
