Executive Chef

425 WATER LLC•Portsmouth, VA

About The Position

Executive chefs manage the daily operations of restaurants and kitchens. They oversee the hiring and training of new staff, as well as managing the performance and output quality of existing staff. They may also handle menu creation, budgeting, and collaborate with upper management and marketing teams.

Requirements

General Education High School Diploma or Equivalent Required
Understanding of Restaurant; Room Service; Bar/Lounge and Banquet department procedures
Knowledge of basic sanitation requirements and food handling safety standards
Effective decision-making skills
Strong customer and associate relation skills
Knowledge of overall hotel operations as they relate to the kitchen
Ability to effectively manage labor productivity
Good presentation and platform skills
Good communication skills (verbal, listening, writing)
Strong organization skills
Effective conflict management skills
Effective change management skills
Good training/facilitator skills
Knowledge of purchasing, inventory controls, supplies and equipment
Knowledge of governmental regulations and safety standards (OSHA, EPA, ADA, CFC, NFPA)
Experience with financial management e.g., ability to understand P&L statements, manage operating budgets,forecasting, and scheduling

Nice To Haves

General Education associate degree Recommended
Culinary Degree preferred

Responsibilities

Plan and direct food preparation and culinary activities.
Modify menus or create new ones that meet quality standards.
Estimate food requirements and food/labor costs.
Must ensure that all supplies are ordered, stocked, and properly stored. This includes all food items, dishes and utensils, cleaning products, cooking supplies, and any other item necessary for kitchen functioning.
Responsible for hiring and firing kitchen staff. The Executive Chef is responsible for making sure the kitchen is adequately staffed in all areas, and that employees receive the necessary training to ensure quality culinary dishes are produced.
Assigns duties to staff, such as food preparation tasks, or assigned line positions.
Arrange equipment purchases and repairs.
Have a strong and highly visible and respectful presence with guests, be an exceptional communicator, have the maturity to instinctively know how to treat guests with a high-level of service. Further, must be able to communicate these expectations to the staff and positively motivate them to understand and execute those expectations.
Develop interesting and innovative ways of promoting; incremental revenue for outlets, use relevant marketing techniques to drive guest usage of food and beverage operations, assuring guest needs and desires are consistently met and often exceeded.
Be responsive to guest requests for menu selections, event planning, etc., and strive to find creative ways to accommodate reasonable guest requests; believe in the service philosophy; “the answer is yes, now what is the question?”
Work with appropriate departments and recommend strategies that will achieve the goal of consistently providing outstanding Food and Beverage experience for our guests.
Research new products and develop an analysis of the cost and profit benefits.
Review new techniques for food preparation and presentation in a manner and variety that maximizes guest satisfaction and minimizes food costs.
Have a strong sense of urgency and responsiveness, while also maintaining quality and integrity of the plan.
Provides the vision, leadership, and strategy to inspire associates to deliver exceptional service and drive financial success. Embrace and promote Shamin Hotels culture TOPS. Top Requirements: • Team Up: Be Golden, Collaborate and Help Others Succeed. • Own It: Be a role model, Embrace Responsibility and Keep Learning. • Passionately Serve: Be Positive, Care Deeply and Create Memories.