EXECUTIVE CHEF

DIMENSION MASTER•Nashville, TN

7d•$80,000 - $100,000

About The Position

As an Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience as well as ensuring standards are maintained as set forth by Leadership.

Requirements

Must be able to “prep” food products, using standardized food preparation techniques.
Apply principles of rational systems to solve practical problems and deal with concrete variables in situations where only limited standardization exists. Interpret instructions furnished in written, oral, diagrammatic, or schedule form.
Compute discount, interest, profit & loss; commission, markups & selling price; ratio & proportion, and percentages. Calculate surface, volumes, weights and measures.
Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct grammar.
Determine time, place, sequence of operation/action to take; Supervise by determining/interpreting procedures for a group of workers, assigning specific duties, maintaining harmonious relations and promoting efficiency.
Ability to stand for long periods of time and walk extended distances.
Able to Lift/carry 26 – 50 pounds.
Excellent communication and leadership skills.
A creative approach to the production of high-quality food.
A business focused approach to managing a hotel kitchen.
Ability to build relationships, internal and external, to the hotel and the Company.
Excellent planning and organizational skills.
Ability to multi-task and meet deadlines.
Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook.
Graduation with certification from a culinary institution required
Food Safety Certification is required.

Nice To Haves

Previous, relevant experience as an Executive Chef is preferred
Minimum 2 years’ experience as Sous Chef, 2 yeas kitchen supervisory experience with 3 years kitchen operations experience including at least 1 year in a lead cook position, and 1 year in a steward position; OR, an equivalent combination of education and experience

Responsibilities

Lead of the kitchen brigade and ensure ongoing development of Team Members and identify an effective approach to succession planning
Supervise food preparation staff: hiring, terminations, disciplinary actions, training and performance evaluations
Schedule all employees under their supervision maintaining adequate staffing levels while adhering to labor standards guidelines
Supervise all cooking operations, including methods, portioning, and garnishing. Ensure attractive presentation of all food and dishes
Create menus that meet and exceed customers' needs and conform to brand standards
Ensure the consistent production of high-quality food through all hotel food outlets
Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers
Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members
Manage department operations, including budgeting, forecasting, resource planning, and waste management
Manage all aspects of the kitchen including assisting GM in creating annual operating budget, quality and administrative functions and operationally. Assist in maximizing revenues and profits
Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
Assist the GM, AGM or Director of F&B and sales staff with banquets, parties and other special events
Requisition food and equipment, giving specifications, quantities and quality descriptions
Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events
Maintain good communication and work relationships in all hotel areas
Ensure that staffing levels are maintained to cover business demands
Ensure monthly communication meetings are conducted and post-meeting minutes generated
Manage staff performance issues in compliance with company policies and procedures
Recruit, manage, train and develop the kitchen team
Comply with hotel security, fire regulations and all health and safety and food safety legislation
Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner
Manage financial performance of the department so all planning is in line with hotel objectives
Manage food control systems are adhered to them so margins are on target in a pro-active way
Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends
Be environmentally aware
Ensure food wastage program is adhered to so that margins are on target
Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation
Other duties as assigned