Executive Chef - Garrison
About The Position
Garrison is an award-winning, Michelin Guide restaurant that unites global flavors and local ingredients touched by fire and smoke to offer a uniquely Texas dining experience. Reporting to the Hotel Executive Chef, responsibilities and essential job functions include, but are not limited to, the following: Showcasing your artistic culinary talents through your menu design Leading the local market restaurant industry with trend setting food offerings Strives to advance knowledge, skills and abilities and consistently shares same with others Making key operating decisions that impact the F&B offering for the restaurant Training a team of diverse and professional colleagues to deliver on our dining experience Responsible for the food culture and food safety of the restaurant Being a key leader in the hotel operations team Oversees daily culinary operations and sets the direction of the team Works in conjunction with the PR and Marketing team to grow Garrison revenues via social and other marketing campaigns Preparation of financial forecasts and budgets for the Restaurant team including ordering of product and scheduling of team members Ensuring proper inventory control and ordering practices are utilized Sets and oversees the goals as identified through employee engagement surveys Leading initiatives to guarantee Guest Satisfaction Scores are achieved Training and development of culinary team members with emphasis on team leads, food presentation and preparation methods In conjunction with other leaders, the Garrison Executive Chef will ensure the kitchen is maintained in optimum condition Instrumental in running a department that meets Health & Safety committee objectives Will support and provide direction for the menu development and implementation of menus with consideration to banquet concept, food trends, guest satisfaction results & food cost Actively involved in kitchen and department head meetings Other duties as assigned
Requirements
- Creative, self-motivated, detail oriented and well organized
- Product and quality obsessed with good knowledge in menu engineering and design
- A team player with the ability to train, coach and motivate employees.
- Experience leading a fast-paced culinary operation
- Strong leadership and communication skills
- Previous experience scheduling of a large culinary team
- Understanding of labor costs and productivity
- Versed on calculation of food cost
- Experience with conducting food inventories and understanding of inventory turn-over
Responsibilities
- Showcasing your artistic culinary talents through your menu design
- Leading the local market restaurant industry with trend setting food offerings
- Strives to advance knowledge, skills and abilities and consistently shares same with others
- Making key operating decisions that impact the F&B offering for the restaurant
- Training a team of diverse and professional colleagues to deliver on our dining experience
- Responsible for the food culture and food safety of the restaurant
- Being a key leader in the hotel operations team
- Oversees daily culinary operations and sets the direction of the team
- Works in conjunction with the PR and Marketing team to grow Garrison revenues via social and other marketing campaigns
- Preparation of financial forecasts and budgets for the Restaurant team including ordering of product and scheduling of team members
- Ensuring proper inventory control and ordering practices are utilized
- Sets and oversees the goals as identified through employee engagement surveys
- Leading initiatives to guarantee Guest Satisfaction Scores are achieved
- Training and development of culinary team members with emphasis on team leads, food presentation and preparation methods
- In conjunction with other leaders, the Garrison Executive Chef will ensure the kitchen is maintained in optimum condition
- Instrumental in running a department that meets Health & Safety committee objectives
- Will support and provide direction for the menu development and implementation of menus with consideration to banquet concept, food trends, guest satisfaction results & food cost
- Actively involved in kitchen and department head meetings
- Other duties as assigned
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
No Education Listed
