Executive Chef - EC
About The Position
The Executive Chef provides the highest-quality culinary experience for hotel guests and develops and oversees the culinary program’s strategic vision. The role includes profitable financial management, leadership of sous chefs, customer service, and supervision of departmental requirements and standards. The Executive Chef oversees hotel kitchen operations, including associate training, supervision and scheduling; menu execution and development; ordering, storage, organization and inventory; sanitation procedures; recipes and menu matrices; and food and labor cost management. The role enhances food quality, responds to market and guest needs, develops products using market research, and represents the hotel’s food and beverage offerings in print and televised media. The Executive Chef supports the Executive Committee, particularly Food & Beverage leadership, and contributes to team goals measured by hotel food and beverage profit and service performance. The role is responsible for department personnel selection, training and development, operating expenses, profit and loss, financial management, business projections, custom and sustainable menus, and following BEOs while ensuring changes are made. The Executive Chef also attends operational meetings.
Requirements
- At least three years of experience as an Executive Chef in a comparable hotel environment.
- Expertise in food products, presentation, quality and preparation, as well as menu concept and design.
- Previous experience creating schedules, costing labor, administering payroll and managing employee performance.
- Strong interpersonal and problem-solving abilities.
- Ability to work under pressure in a fast-paced environment and remain calm and courteous while focusing on guest needs.
- Good verbal and written communication skills.
- Basic computational ability.
- Knowledge of computer accounting programs, mathematics and budgetary analysis.
- Extensive knowledge of menu development, marketing, cost control and wage control.
- Thorough knowledge of food products, standard recipes and proper preparation.
- Ability to analyze and forecast data and make judgments to ensure proper payroll and production control.
- Ability to supervise a large staff and accomplish goals in a timely manner.
- Ability to deal effectively with internal and external customers, including situations requiring patience, tact and diplomacy, and to collect accurate information to resolve conflicts.
- Ability to create recipes and supporting materials and to read and visualize them.
- Artistic ability to create theme menus and ideas for ice carvings and decorations.
- Ability to stand and walk throughout the shift.
- Ability to transport up to 50 pounds occasionally and up to 35 pounds regularly.
Responsibilities
- Oversee hotel kitchen operations, including training, supervision and scheduling of line associates.
- Ensure execution of menu items, ordering, proper product storage and organization, and inventory management.
- Train associates and implement sanitation procedures.
- Develop menu items, menu matrices, recipes and custom menus, including sustainable menu options.
- Manage food and labor costs, operating expenses, business projections, and the financial performance of the operation.
- Enhance the quality, presentation and consistency of food served to guests.
- Make food-product changes in response to market conditions and current or anticipated guest needs.
- Use market research to develop products and ensure consistency in food delivery and standards.
- Represent the hotel’s food and beverage offerings in print and televised media.
- Provide support to the Executive Committee, particularly the Director of Food & Beverage and Food & Beverage Managers and Directors.
- Support team goals and measure effectiveness through hotel food and beverage profit and service performance.
- Select, train and develop department personnel.
- Make decisions related to profit and loss and set margins while managing the business against projections.
- Follow BEOs and ensure any changes are made.
- Attend operational meetings.
- Conduct meetings and menu briefings and maintain communication between line staff and the Executive Assistant Manager, Food & Beverage.
- Create recipes and supporting materials, including recipe cards, descriptions and pictures.
- Create theme menus and ideas for ice carvings and decorations.
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What This Job Offers
Job Type
Full-time
Career Level
Senior
Education Level
No Education Listed
