Executive Chef - HALL Park Hotel

Coury Hospitality•Frisco, TX

1d•Onsite

About The Position

The Executive Chef is responsible for overseeing and executing the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavor, aiming for outstanding guest satisfaction, improved market share, and increased covers and revenues. This role involves interviewing, hiring, training, supervising, counseling, and motivating the kitchen team while controlling production and food costs. Key functions include reviewing and approving recipe files, continuously improving cuisine, utilizing high-quality food items, reviewing finished products for quality, ensuring consistency with culinary standards, and maintaining the overall appearance, cleanliness, and safety of the kitchen. The Executive Chef also ensures proper equipment maintenance, troubleshoots unexpected situations, manages waste disposal, and oversees all aspects of menu creation, production, and ordering for special events. This includes pricing menu items, developing seasonal specials, tasting and approving all menu and pastry items, and conducting product taste panels with Food & Beverage Management. The role requires participation in culinary events and competitions, ensuring food costs meet budgetary goals, discussing daily food cost reports, coding invoices, updating prices, and monitoring kitchen payroll. The Executive Chef is also responsible for staff adjustments, reviewing weekly schedules, and developing culinary staff. Exceptional leadership, a positive work environment, employee counseling, delegation, and cooperation with other management team members are essential. The Executive Chef accepts projects assigned by the General Manager and must adhere to company grooming standards and wear the provided uniform.

Requirements

Proven record of culinary accomplishments by recognitions personally achieved.
Must possess basic reading, writing, mathematical, & computer skills.
At least 5 years’ high-volume cooking experience with extensive knowledge in fine dining.
At least 3 years’ experience as an Executive Chef for a hotel or fine dining restaurant.
Strong interpersonal, verbal and written communication skills involved in culinary training.
Leader, trainer and motivator of staff.
Even-tempered and maintains a reputation for consistency and fairness.
Organized; able to meet deadlines.
Good judge of people and situations.
Focused with ability to handle many details and heavy volume of events.
Neat, well-groomed and highly professional.
Exceptional guest/customer service skill.

Responsibilities

Reviews and approves (adjusts as necessary) recipe files.
Follows-up with culinary staff and discusses ways of constantly improving the cuisine at the property.
Uses a variety of high quality food items that are creatively well prepared, presented and flavorful in a cost effective manner.
Reviews and approves food orders from the central commissary for delivery (as required for special order items).
Frequently review finished products for quality prior to leaving kitchen.
Ensures that all foods, beverages, and garnishes are consistent with established culinary standards.
Oversees the overall appearance, cleanliness and safety of the kitchen.
Ensures all equipment in the kitchen is properly maintained and in working order in accordance with City/County Health Department and company standards.
Troubleshoots unexpected or unusual situations in the kitchen.
Makes sure all kitchen waste is disposed of properly.
Oversees all creation of menus, production, and ordering for special events.
Prices all menu, catering and seasonal items, specifying portion and prep quantities while adhering to food and cost control guidelines.
Develops seasonal specials.
Tastes and approves all seasonal menu and pastry items.
Schedule and conduct product taste panels with Food & Beverage Management (as required for new products).
Must be willing and able to take part in culinary events and competitions.
Ensures that food costs meet budgetary goals each week in all operations by establishing purchasing specifications, product storage and usage requirements and waste control procedures.
Discusses daily food cost reports with key kitchen and F&B staff.
Ensures that invoices are coded and prices are updated weekly.
Maintains and monitors kitchen payroll in conjunction with business forecasts and the budget.
Interviews and hires employment applicants for kitchen associate positions.
Request and implement staff adjustments as needed (additions, terminations, rate changes, etc.).
Reviews weekly schedules to meet forecasts and budgets.
Trains, develops, and motivates culinary staff to meet and exceed established food preparation standards on a consistent basis.
Displays exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management.
Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
As part of the management team, displays an attitude of loyalty, dedication, confidentiality and a willingness to cooperate with other team executives and staff.
Accepts projects and responsibilities as assigned by the GM and completes in a timely manner.
Remains at all times appropriately groomed per company grooming standards and wears the uniform provided.