Executive Chef- CRC

VALENCIA GROUP•Arlington, TX

4d•Onsite

About The Position

Responsible for managing all aspects of the hotel’s culinary program, including menu development and design, recipe creation, standardization, and costing, ensuring high standards for food quality taste, and presentation, managing inventories, ordering supplies and controlling food cost. Actively engaging the hotel guests and the community in order to build outlets and hotel awareness and participate in promotional activities and events. Initiates activities that drive food and beverage revenue while maintaining costs according to budget.

Requirements

Minimum of 5 years in a culinary leadership position
High School diploma or equivalent
Manager Food Handler's Certification
TABC Certification
Strong verbal and written communication skills
Effective time management and problem-solving skills
Ability to work well with a team and demonstrate attention to detail
Excellent organizational skills and interpersonal abilities
Holds self and others accountable for achieving results.
Addresses conflict in a timely manner.
Contributes to team results.
Deals with change effectively.
Makes decisions, including employees/team and commits to a course of action with available information.

Nice To Haves

Formal culinary training preferred

Responsibilities

Maintain budgeted food costs
Develop all menus for the hotel, including outlet breakfast, lunch dinner, dessert menus, in-room dining, banquets/catering, and bar.
Thoroughly review all BEOs, communicating effectively to the culinary team and ensuring all banquet and catering meals are carried out flawlessly.
Maintain a menu matrix of all menu items, providing to all front-of-house staff
Schedule culinary staff and ensure labor expenses are maintained according to budget and forecast.
Ensure all standards are adhered to in the presentation of outlet service, with servers actively hitting all potential points of upselling service such as appetizers, dessert, wine, etc.
Ensure ticket times are managed to the benefit of the guest experience.
Investigate and resolve any service issues properly addressing both internally and recovering the guest as appropriate.
Be on call 24/7 for any emergency situations that may arise
Be available to do Manager on Duty weekends as required.
Create and communicate weekly schedules and enter them in each system ( Hotel Effectiveness and Paycome)
Monitor labor productivity daily and adjust appropriately as needed
Monitor food preparation and service and control waste to meet or exceed budgeted food cost
Participate in off-property culinary events to promote awareness of hotel outlets
Participate in media opportunities, including live/recorded TV appearances and complete interviews for print articles.
Initiate food and beverage promotions and see them through to completion, working with the Director of Sales and Marketing and the hotel’s PR entity
Visit tables and maintain an active presence on the dining room floor as appropriate.
Daily review guest feedback and immediately develop and execute a plan to improve food quality
Relentlessly train and motivate culinary staff
Assist in the training and motivation of front-of-house staff
Consistently develop and execute new training topics based on staff and operations needs
Always be available to assist other departments
Attend and complete company-mandated training
Attend and participate in company-organized training
Participate in a book club
Actively work with other departments to constantly improve our food offerings
Conduct monthly food inventories and communicate with General Manager
Generate and communicate cost credits monthly to the General Manager
Report any incidents and create an incident report on the same day
Communicate menus and menu changes timely and effective to all departments
Review daily MOD pass on and communicate as needed
Attend Daily Stand up and Recovery meeting and communicate answers to any questions timely
Review and respond to emails effectively without delay
Maintain a safe, clean operating environment, ensuring compliance to all local health codes and regulations.
Ensure to complete all required certification, harassment, and safety and security training
Ensure that all culinary staff complete all required certification, harassment, and safety and security training
Ensure to monitor and promote a safe environment in the areas of responsibility free of any safety and security hazards
Ensure to provide healthy and harassment-free environment for all employees
Maintain cleanliness and organization in all work areas
Display courteous behavior with guests and team members
Report any unsafe conditions immediately
Ensure hotel equipment is in proper working condition
Perform any additional duties as assigned by the supervisor
Always applies the principles of trust, honesty, respect, integrity and commitment.
Develops working relationships with vendors, contractors, city officials and others to ensure the best interests of the hotel are a primary focus.
Establishes confidence in the culinary team among peers throughout the hotel and throughout Valencia Group.
Develop an understanding of all VGSOP’s and LSOP’s pertaining to Culinary Operations, those impacted by Culinary Operations, and VGSOP’s and LSOP’s pertaining to the hotel as a whole, effectively adhering to and/or putting those policies into practice.
Establishes effective, two-way communication with all subordinates.
Effectively coaches and develops all members of the culinary team.
Finds opportunities to develop all members of the culinary team.
Effectively conveys operating standards to all members of the culinary team.
Holds all members of the culinary team accountable for performing to standards.