Executive Chef

Marriott•Chesapeake, VA

1d•$65,000•Onsite

About The Position

LTD Hospitality Group is seeking a highly motivated, strategic hands-on leader with expertise in effective and efficient restaurant and banquet operations. If this is you, we have an immediate opening for you to join our team as an Executive Chef. The Executive Chef is responsible for the direct and indirect preparation and cooking of all foods prepared for the hotel’s restaurant and food outlets and the hotel's banquet and catering operations. Works for the Director of Food and Beverage to ensure proper management of the kitchen resources and staff. Hire, train, mentor, supervise, manage and counsel cooks and other workers in the preparation, cooking, garnishing, and presentation of food. Provide feedback, mentoring, and training to the kitchen staff to encourage continuous improvement in skills and abilities. Maintain an ongoing positive working relationship with external vendors and suppliers. Order food and other supplies needed to ensure appropriate levels of inventory are maintained at all times. Verify the quantity and quality of received products to ensure proper amounts are received and are of an acceptable standard of quality. Maintain a high standard of inventory control during the food preparation process and continuously work to reduce waste. Manage the food preparation areas to ensure all State and Federal Health Regulation Standards are maintained or exceeded at all times. This includes periodic meetings with local authorities to inspect the kitchen areas and immediately correct any issues identified. Inspect supplies, equipment, and work areas to ensure compliance to LTD & Brand Standard Operating Procedures for safety, cleanliness, and overall operation for all food service and preparation areas. Perform routine maintenance on equipment to maintain operational ability and safety. Work in concert with the Food & Beverage Director to: Maintain, adjust, and correct the flow of kitchen activities and staff levels based on changes to guest volume. Establish yearly budgets and restrain costs to meet budget expectations. Actively search for areas of improvement and ways to reduce costs. Maintain an atmosphere of teamwork between both the back and front of the house staff and manage the food service staff. Other and all duties, projects, and tasks as assigned by employee’s manager.

Requirements

Advanced degree in food preparation and at least 2 years of experience at an advanced skill level.
Ability to direct, supervise, and mentor staff members so they may develop strengths and abilities needed to accomplish corporate goals.
Interact with others in a way that builds openness, trust, and encourages the pursuit of corporate long-range goals through teamwork and a positive working environment.
Demonstrated oral and written communication skills in English.
Ability to manage problems and make appropriate decisions quickly to resolve complex issues in a timely fashion.
Work with fellow management staff to achieve common goals.
Understand and communicate corporate long term goals and strategies to staff members as appropriate.
Must have excellent organizational, interpersonal & administrative skills.
Excellent math skills.
Understand how to calculate and control food cost.
Ability to work a flexible schedule to include night, weekends and holidays as needed.
Reliable transportation with a valid state driver’s license.

Responsibilities

Direct and indirect preparation and cooking of all foods prepared for the hotel’s restaurant and food outlets and the hotel's banquet and catering operations.
Ensure proper management of the kitchen resources and staff.
Hire, train, mentor, supervise, manage and counsel cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
Provide feedback, mentoring, and training to the kitchen staff to encourage continuous improvement in skills and abilities.
Maintain an ongoing positive working relationship with external vendors and suppliers.
Order food and other supplies needed to ensure appropriate levels of inventory are maintained at all times.
Verify the quantity and quality of received products to ensure proper amounts are received and are of an acceptable standard of quality.
Maintain a high standard of inventory control during the food preparation process and continuously work to reduce waste.
Manage the food preparation areas to ensure all State and Federal Health Regulation Standards are maintained or exceeded at all times.
Inspect supplies, equipment, and work areas to ensure compliance to LTD & Brand Standard Operating Procedures for safety, cleanliness, and overall operation for all food service and preparation areas.
Perform routine maintenance on equipment to maintain operational ability and safety.
Maintain, adjust, and correct the flow of kitchen activities and staff levels based on changes to guest volume.
Establish yearly budgets and restrain costs to meet budget expectations.
Actively search for areas of improvement and ways to reduce costs.
Maintain an atmosphere of teamwork between both the back and front of the house staff and manage the food service staff.
Other and all duties, projects, and tasks as assigned by employee’s manager.

Benefits

401(k)
401(k) matching
Bonus based on performance
Competitive salary
Dental insurance
Employee discounts
Health insurance
Opportunity for advancement
Paid time off
LTD Hospitality Group is seeking a highly motivated, strategic hands-on leader with expertise in effective and efficient restaurant and banquet operations.
Medical, Dental, Vision & 401 (k) with company match
Voluntary Short Term & Long Term Disability Insurance
Life & Accidental Death Insurance
Hotel Discounts
Paid Time Off
Training and Development Opportunities and Much More!