Executive Chef

Horseshoe Bay Resort•Houston, TX

46d

About The Position

The Executive Chef is responsible for overseeing all kitchen operations, including staff management, menu development, inventory control, and ensuring adherence to departmental policies and standards. This role involves leading a team, maintaining food quality, managing costs, and ensuring guest satisfaction through exceptional culinary execution.

Requirements

Complete knowledge of departmental/hotel policies and procedures.
Ability to interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination.
Ability to establish priorities and assign production and preparation tasks.
Ability to review menu specials and provide feedback.
Ability to review banquet event orders and note changes.
Strong verbal and written communication skills for clear direction to staff.
Ability to take physical inventory of food items.
Ability to requisition supplies, ensure correct receiving and storage, and communicate needs.
Ability to meet with Executive Steward to review equipment, assistance, schedules, and sanitation.
Ability to ensure staff report to work as scheduled and document absences/lateness.
Ability to ensure kitchen work areas are stocked with necessary tools, supplies, and equipment.
Ability to ensure recipe cards, production schedules, plating guides, and photographs are current and posted.
Ability to ensure staff prepare menu items according to recipes and department standards.
Ability to monitor staff performance and rectify deficiencies.
Ability to observe guest reactions and confer with service staff for satisfaction.
Ability to conduct kitchen walk-throughs and direct personnel to correct deficiencies.
Ability to develop new menu items, test, and write recipes.
Ability to assist with special menus for functions and meet with clients.
Ability to review sales and food cost daily and resolve discrepancies.
Ability to ensure efficient utilization of excess items.
Ability to oversee and direct training of new hires and existing staff.
Ability to interview and hire new personnel according to hotel policies and standards.
Ability to prepare weekly work schedules and adjust them based on business demands.
Ability to prepare daily/weekly payroll reports.
Compliance with attendance rules and availability to work on a regular basis.
Ability to perform any other job-related duties as assigned.

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.
Take physical inventory of specified food items for daily inventory.
Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
Meet with the Executive Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
Ensure that staff report to work as scheduled; document any late or absent employees.
Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
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.
Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
Observe guest reactions and confer with service staff to ensure guest satisfaction.
Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
Develop new menu items, test and write recipes.
Assist Catering department with developing special menus for functions; meet with clients as requested.
Review sales and food cost daily; resolve any discrepancies with the Controller.
Ensure that excess items are utilized efficiently.
Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary.
Interview and hire new personnel according to hotel policies and standards.
Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Prepare daily/weekly payroll reports.
Comply with attendance rules and be available to work on a regular basis.
Perform any other job related duties as assigned.