Executive Chef

VH Maliha Wheeling Inc•Wheeling, IL

just now

About The Position

JOB SUMMARY Responsible for coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels. Provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The position involves management of all aspects of the kitchen operations, including menu planning, staffing, and scheduling, training, and shift execution. This individual will also exude pride in culinary excellence, demonstrate bold and innovative food skills, and be capable of sound, profitable management techniques. Strong leadership and ability to coach and develop employees as well as develop and implement systems in a fast paced restaurant/ hotel banquet & catering environment, excellent organization skills, communication skills, time management skills, an eye for detail and a strong commitment to total guest satisfaction The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

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 Food & Beverage management.
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.

Responsibilities

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.
Provide support of a specialist nature to the Executive Committee, particularly to the Sales and the Food & Beverage Manager.
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 hotel’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.
Consult with the 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 tasks as assigned.