Executive Chef

PEREGRINE YOUNTVILLE MANAGEMENT LLC•San Diego, CA

2d•$175,000 - $185,000•Onsite

About The Position

The Executive Chef is responsible for the strategic direction and execution of the hotel’s culinary operations. The Executive Chef implements strategies that deliver performance and guest service to meet and exceed the needs and expectations of ownership, the Sheraton Brand, guests and associates while maximizing the financial performance and return on investment.

Requirements

Proven experience leading large-scale hotel or resort operations
Proven experience leading high performing teams and operations
Extensive financial literacy and experience managing operational financials
Enthusiasm, creativity and a progressive approach to business development
Strong organizational, leadership and project management skills
Astute, pragmatic business professional; business-fluent and purposeful
Must have Food Handler Certification as required by the California Health and Safety Code

Responsibilities

Inspires and builds a strong culinary culture, running pre-shift meetings and ensuring team cohesion
Creates menus and food presentations
Develops results-oriented associates through effective training, evaluation, motivation, coaching and counseling in accordance with brand standards
Leads the culinary effort to achieve and exceed guest service standards by constantly seeking opportunities to improve products and services
Produces methods of production of culinary items for a la carte and banquet functions
Creates menus to enhance quality, consistency and concept
Monitors food outlets and food displays for creativity, quality cleanliness and food safety
Oversees all outlets and banquet food display merchandising including prop use and buffet decoration
Responsible for the financial performance of the department
Prepares and controls the hotel budget for the department
Monitors departmental, payroll and supply expenses in accordance with budgetary goals
Maintains efficiency in the operation of the staff in a high standard of quality of service and courtesy, bringing total satisfaction to our guests and the hotel
Facilitates departmental training modules; continually monitors, evaluates, and revises training content to reflect changes in the process; addresses the needs identified by associates
Informs and/or updates the executives, peers and subordinates on relevant information in a timely manner
Controls labor costs with effective scheduling and cross training
Achieves budgeted food percentages through effective control measures including portion controls, kitchen timing, inventory rotation measures, receiving and storage procedures, and waste control
Partners with food and beverage, sales and event teams to ensure guest and client culinary expectations are met or exceeded
Maintains all kitchen inventory
Assists in the achievement of departmental objectives and goals
Reviews food sales for accuracy daily
Solicits employee feedback, utilizes an “open door” policy, and reviews employee satisfaction results to identify and address employee problems or concerns
Expedites peak meal periods by maintaining a 'hands on' approach
Rewards, disciplines and documents associate performance and provides timely counseling
Properly manages all administrative work with regard to interviewing, hiring, performance appraisals and terminations of staff
Prepares and posts weekly schedules in accordance to business needs and staff availability
Administers the performance appraisal process for direct report managers
Encourages and builds mutual trust, respect, and cooperation among associates