Executive Chef

Sage Hospitality•Charlotte, NC

1d•Onsite

About The Position

UNC Charlotte Marriott is seeking an expert culinarian to bring creativity and passion to the culinary arts department in the Executive Chef role. The UNC Charlotte Marriott is a 226-room hotel featuring 24,000 sq ft of meeting space, conveniently located north of the downtown Charlotte area on the campus of University of North Carolina at Charlotte, and features the Golden Owl Tavern. Managed by Sage Hospitality, the team is award-winning, having been awarded the Hotel of the Year from the NFL NFC for outstanding hotel service and ranked in the top ten of Marriott Branded hotels in several categories. As a member of the leadership team, this position offers opportunities for personal growth and to impact the growth and development of the team, while focusing on community engagement. The vision is to be recognized as the best in the business by ensuring a culture that "makes the ordinary extraordinary!". The Executive Chef will plan and manage the kitchen staff in the procurement, production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Requirements

More than two years of post high school education, but less than a degree from a four-year college.
Five to ten years of employment in a related position with this company or other organization(s).
Advanced knowledge of the principles and practices within the food profession, including experiential knowledge required for management of people and/or complex problems and food and beverage management.
Oral and written communication skills.
Moderate hearing to communicate with employees and to hear machinery, for safety reasons.
Excellent vision, for safety reasons.
Moderate speech communications skills to communicate with other employees.
Excellent comprehension and literacy to read and write, as well as analyze to fulfill budget.

Responsibilities

Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas.
Recommends menu and procedural changes.
Recommends the budget and manages food and labor costs within approved budget constraints.
Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.
Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.