Executive Chef

The Inn at Virginia Tech and Skelton Conference Center (Crestline Hotels and Resorts)•Blacksburg, VA

7d•$95,000 - $130,000

About The Position

The Executive Chef is responsible for the successful operation and administration of the culinary department, including stewarding. The role balances an exceptional guest culinary experience with department profitability and ensures kitchen operations are conducted professionally, to standards, and with a high level of service. The Executive Chef plans and implements strategies, maintains a hands-on approach, and develops a competent, motivated, and empowered culinary team through daily leadership, training, coaching, motivation, engagement, and feedback. The successful candidate will be creative, motivated, and an active kitchen leader with knowledge of developing menus aligned with the restaurant’s vision and themed banquet events. They will respond professionally and courteously to guests and colleagues and take an active role in teaching and developing the culinary team. The position is full-time and eligible for an incentive pay program. The starting salary range is $95,000–$130,000, commensurate with experience.

Requirements

Previous experience in hotel restaurants.
Management experience.
Experience with hotel restaurant systems such as MICROS.
Excellent computer skills, including familiarity with Microsoft Office.
Serve Safe, TIPS, or CARE certification.

Nice To Haves

Bachelor’s degree from a four-year college or university, or six years of equivalent work experience.

Responsibilities

Create and execute innovative culinary strategies to exceed guest satisfaction and increase revenues.
Maintain a hands-on approach to all culinary operations.
Collaborate with the food and beverage team on menu planning, development, and execution.
Ensure kitchen and stewarding staff and management are properly trained and able to operate their departments to standards.
Work with department managers to support their personal and professional development.
Drive outlet revenues through strategic marketing, promotions, and upselling.
Calculate accurate theoretical and weighted food costs and coordinate with accounting on food costs.
Estimate daily and weekly production needs and communicate them to key kitchen associates.
Schedule and receive food and beverage deliveries as needed, verifying product quality and quantity.
Ensure food portion sizes, garnishing, presentation, and preparation exceed standards.
Monitor budgets and payroll records and review financial transactions to ensure expenditures are authorized and budgeted.
Monitor compliance with health and fire regulations related to food preparation, service, and building maintenance in lodging and dining facilities.
Maintain records required by government agencies concerning sanitation and food subsidies when appropriate.
Establish standards for personnel performance and customer service.
Review work procedures and operational problems to identify improvements to service, performance, and safety.
Organize and direct worker training programs; resolve personnel problems; hire staff; and evaluate employee performance.
Record and analyze the number, type, and cost of items sold to identify unpopular or less profitable items.
Arrange equipment maintenance and repairs and coordinate services such as waste removal and pest control.
Train workers in food preparation, service, sanitation, and safety procedures.
Coordinate with the Front Office on VIP lists, VIP fruit and cheese orders, room sales forecasts, and group information.
Coordinate with Catering, Conference Services, and Banquet Departments on catering procedures, Banquet Event Orders, and weekly forecast meetings.