Executive Chef

Charlestowne Hotels•Lake Forest, IL

13d•$140,000•Onsite

About The Position

Direct food preparation, production and control for all food outlets and banquet facilities of the hotel. Responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests’ needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products. Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards. Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel. Responsible for the selection, training and development of the personnel within the department. Able to exercise hire and fire discretion within Deer Path Inn’s policies. Oversee divisional matters as they relate to federal, state and local employment and civil rights laws. Control the elements that determine profit and loss. Responsible for all major operating expenses. Set margins and manage the business against projections. Make decisions that relate to profit and loss. Responsible for the financial management of the operation. Give direction and be responsible for the implementation of plans. Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures. In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: Consult with the Director, Catering/Convention Services and Outlet Manager on a weekly basis as well as with other departments as necessary. Participate in long range planning. Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking. Additional duties as necessary and assigned. Professionally represent the hotel in community and industry organizations and events. Participate as a team player with all departments. Provide constructive feedback to all departments. Be a leader and a role model to all employees.

Requirements

Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Most tasks are performed in a team environment with the employee acting as a team leader.
There is minimal direct supervision.
Must possess basic computational ability.
Must possess basic computer skills.
Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
Extensive knowledge of menu development, insight into marketing, cost and wage control.
Thorough knowledge of food products, standard recipes and proper preparation.
Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
Ability to supervise large staff and accomplish goals on a timely basis.
Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Director, Food & Beverage.
Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.
Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.
May be required: to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations.

Nice To Haves

Minimum of two years of culinary school.
Must have 3 or more years of previous Executive Chef experience in a hotel/resort.

Responsibilities

Enhancing the food product presented to guests.
Making changes that respond to the marketplace and guests' needs.
Recommending changes to the food product and using market research for new products.
Maintaining food product quality and consistency in delivery and standards.
Supporting team goals and measuring effectiveness through Food & Beverage profit and service performance.
Selecting, training, and developing department personnel.
Exercising hire and fire discretion within Deer Path Inn’s policies.
Overseeing divisional matters related to employment and civil rights laws.
Controlling profit and loss elements and managing major operating expenses.
Setting margins and managing the business against projections.
Making decisions related to profit and loss and managing the financial aspects of the operation.
Giving direction and implementing plans, monitoring effectiveness, and introducing changes.
Setting targets, planning, and scheduling work, and establishing performance indicators.
Consulting with Director, Catering/Convention Services and Outlet Manager weekly, and other departments as necessary.
Participating in long-range planning and supporting ongoing hotel programs.
Representing the hotel in community and industry organizations and events.
Participating as a team player with all departments and providing constructive feedback.
Acting as a leader and role model to all employees.