Executive Chef

Kanuga (Charlestowne Hotels)•Hendersonville, TN

20d

About The Position

The Executive Chef directs food ordering, preparation, production, and control for all hotel food outlets and banquet facilities. The role reports to the Food and Beverage Manager and ultimately to the General Manager. The Executive Chef enhances the food product, responds to market conditions and guest needs, develops new products using market research, and maintains food quality, consistency, and service standards. The role also supports hotel team goals and programs, manages departmental personnel and operating finances, and represents the hotel in community and industry settings.

Requirements

At least 3 years of experience as an Executive Chef, Executive Sous Chef, or CDC.
Management experience.
Experience at properties of similar size and quality.
Proficiency in Microsoft applications.
A verifiable record of improving measurable Food Department and guest satisfaction metrics.
Clear, concise written and verbal communication skills.
Excellent service and communication skills.
Strong technical skills.
Excellent time management and organizational skills.
Computer and telephone skills.
Excellent listening skills and exceptional attention to follow-up.
Excellent safety and sanitation skills.
Creative problem-solving skills.
Basic mathematical skills.
Strong attention to detail.

Nice To Haves

Graduation from an accredited culinary school program.
Experience at a full-service property.

Responsibilities

Enhance the food product presented to guests.
Make changes to address current and anticipated marketplace conditions and guest needs, and recommend changes to the food product.
Use market research to develop new products.
Maintain food quality and ensure consistency in food delivery and standards.
Support team goals and measure effectiveness through the hotel's Food & Beverage profit and service performance.
Select, train, and develop departmental personnel.
Exercise hiring and firing discretion within hotel policies.
Oversee divisional matters related to federal, state, and local employment and civil rights laws.
Control factors affecting profit and loss and manage major operating expenses.
Set margins and manage the business against projections.
Participate in, support, and recommend ongoing hotel programs and continuous improvement in networking.
Represent the hotel professionally in community and industry organizations and events.
Participate as a team player with all departments and provide constructive feedback.
Act as a leader and role model to employees.