Executive Chef

Stonebridge Hospitality Associates•Denver, CO

1d•Onsite

About The Position

The Four-Diamond, award-winning Renaissance Denver Downtown City Center is located in the historic Colorado National Bank building in downtown Denver. The Renaissance hotel is part of the Marriott family and it is managed by Stonebridge Companies. Our hotel offers 230 guest rooms in the heart of downtown Denver. For business and social functions we offer 6,000 square feet of gathering space and also utilize our historic with sixteen original murals created by famous Colorado artist Allen Tupper lobby for private functions. For dining options, we offer the award winning range restaurant, teller bar and illy's caffè. If you are in tune with the latest trends, you are passionate about the locale, you are a discoverer at heart, and you love helping others, you are in the right place. At Renaissance you can share what inspires you and help others discover the world as they go.

Requirements

A 2 year, 3 year, or 4 year culinary degree and at least 5 years of progressive experience in a hotel or a related field.
Previous supervisory experience is required.
Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
Ability to read, analyze, and interpret general business and hotel reports.
Ability to write reports, business correspondence, and procedure manuals.
Ability to use various computer programs such as Word, Excel and Outlook.

Nice To Haves

Demonstrates ORGANIZATIONAL SUPPORT: Observes and adheres to safety and security procedures, promoting a safe work environment.
Demonstrates INITIATIVE: Seeks out new assignments and assumes additional duties when necessary. Able to reach effective solutions, poses good questions, consults helpful resources, and does not stop at the first answer he/she comes across.
Demonstrates exemplary DEPENDABILITY / RELIABILITY: Can be relied upon regarding task completion and follow up. Ensures work responsibilities are covered when absent.
Demonstrates ACCOUNTABILITY for their job performance: Takes ownership of all work performed and communicated. Completes tasks on time or notifies appropriate person with an alternate plan.
Demonstrates acceptable PRODUCTIVITY standards: Organizes resources, performs tasks, and coordinates with other functions to most effectively and efficiently perform work responsibilities and accomplish objectives on a timely basis. Assists department in exceeding productivity standards.
Demonstrates effective PROBLEM SOLVING: Identifies and resolves problems in a timely manner, using intuition and experience to complement data. Gathers and analyzes information skillfully.
Demonstrates WORKPLACE RESPECT to all associates: Demonstrates knowledge of EEO policy and promotes a harassment-free environment. Shows respect and sensitivity for cultural differences. Able to build morale and group commitments to achieve goals and objectives.
Demonstrates effective ORAL /WRITTEN COMMUNICATION: Practices attentive and active listening with all employees. Listens without interruption and gets clarification. Actively participates in meetings, contributing ideas to improve the company.
Demonstrates excellent CUSTOMER SERVICE SKILLS: Solicits customer feedback to improve service. Personally demonstrates a commitment to customer service by anticipating and responding promptly to guest needs.
Demonstrates effective FINANCIAL MANAGEMENT skills: Monitors and controls labor costs. Seeks approval for overtime, if required.
Effectively MANAGES PEOPLE: Provides regular performance feedback and proactively addresses performance concerns of staff. Develops staff so that successful customer service scores are achieved.

Responsibilities

Oversee all aspects of the daily operation of the kitchen and food production areas.
Provide training for all staff and meet corporate quality standards, establish and enforce food specifications, portion controls, recipes and sanitation.
Know and enforce all local health department sanitation laws.
Check food purchases for proper ordering, quality and price structure.
Oversee all aspects of the daily operation of the kitchen and food preparation areas including preparation for all food items, receiving daily inventories, and food cost report.
Control food and labor costs while maximizing guest satisfaction.
Work with F&B Director and keep them informed of F&B issues as they arise.
Develop proper training and direction of departmental staff in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
Coordinate all par stock levels; monitor and assess food portion size, visual appeal, taste and temperature of items served.
Understand daily forecasts and customer counts.
Prepare and submit required reports in a timely manner including but not limited to Wages, Payroll, Revenue, Schedules and Quarterly Action Plans.
Conduct staff performance reviews in a timely manner.
Review and approve weekly payroll.
Coordinate and monitor all Loss Prevention in the kitchen area.
Maintain regular attendance in compliance with standards and scheduling which will vary according to needs of the hotel.
Must be consistently on time.
Maintains high standards of personal appearance and grooming, which include compliance with the dress code.
Perform any other duties as requested by F&B Manager and the General Manager.