Executive Chef

MCR • Charlotte, NC

12d • $75,000 - $85,000 • Onsite

About The Position

The Executive Chef at the Charlotte Southpark NC Canopy is responsible for the success of daily culinary operations. The role leads culinary team members and manages food-related functions to improve guest and team member satisfaction while maximizing financial performance. The Executive Chef supervises kitchen areas to ensure consistent, high-quality products; guides and develops staff, including direct reports; and ensures sanitation and food standards are achieved.

Requirements

• High school degree or equivalent; hotel or college training is preferred.
• 6–7 years of management experience in culinary, food and beverage, or a related field.
• Extensive experience managing cooks and stewards.
• Extensive culinary knowledge covering classical and current culinary trends.
• Ability to work in a high-stress environment and remain calm under extreme pressure.
• Must follow food and safety certification requirements, such as a food sanitation certificate.
• Organizational skills and attention to detail.
• Ability to work diplomatically as part of a team.
• Excellent written and oral communication skills.
• Proficiency with Microsoft Office, event management software, and a customer management platform.
• Creative, innovative, proactive, and customer-oriented approach.
• Excellent time management.
• Strong leadership and communication skills.
• Self-motivation.
• Can-do attitude and hands-on approach.
• Flexible availability for days, nights, holidays, and weekends based on hotel demands.

Nice To Haves

• Hotel or college training.

Responsibilities

• Provide guidance and direction to team members, set performance standards, and monitor performance.
• Use interpersonal and communication skills to lead, influence, and encourage others.
• Promote sound financial and business decision-making; demonstrate honesty and integrity; and lead by example.
• Build trust, respect, and cooperation among team members, and administer property policies fairly and consistently.
• Review staffing levels to meet guest service, operational, and financial objectives.
• Supervise and coordinate team members engaged in food preparation, and demonstrate cooking techniques and equipment use.
• Develop and implement purchasing and receiving guidelines and control procedures.
• Establish performance, budget, team, and other goals.
• Communicate safety procedures and codes, ensure team members understand them, and monitor compliance.
• Manage controllable department expenses, including food costs, supplies, uniforms, and equipment, and participate in budgeting.
• Provide direction for menu development.
• Monitor raw and cooked food quality and ensure product standards are met; determine food presentation and create decorative displays; recognize quality products, presentations, and flavors.
• Ensure compliance with food handling and sanitation standards, proper food handling and temperatures, and required team member certifications.
• Maintain purchasing, receiving, and food storage standards.
• Improve service by communicating about guest needs, providing guidance and feedback, and coaching individuals when needed.
• Interact with guests to obtain feedback on product quality and service; respond to and handle guest problems and complaints.
• Review comment cards, guest satisfaction results, and other data to identify areas for improvement.
• Identify others’ development needs and coach, mentor, or otherwise help them improve their knowledge and skills.
• Train culinary team members in cooking fundamentals and excellent plate presentation.
• Observe team members’ service behaviors and provide feedback.
• Perform other duties as assigned.

Benefits

• Hotel discounts
• Weekly pay
• Paid time off
• Retirement options
• Referral bonuses
• Career advancement and upward mobility
• Health, dental, and vision insurance available after 30 days of employment for full-time team members

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED