Executive Chef

Hotel Clermont•Atlanta, GA

7d•Onsite

About The Position

We are seeking an Executive Chef to lead the culinary team, develop innovative menus, and ensure the highest standards of food quality and presentation. The ideal candidate is creative, experienced, and passionate about delivering exceptional dining experiences while fostering a collaborative and efficient kitchen environment.

Requirements

Advanced knowledge of the food and beverage industry.
Demonstrated exceptional mastery of recipes, techniques and ingredients.
Competent with Windows-based computers and Microsoft Office and familiar with industry-standard software.
Must pass a background check.
Must be eligible to work in the USA

Nice To Haves

Previous press and media exposure experience is a plus.
Hospitality experience preferred

Responsibilities

Evaluates local tastes and develops recipes to reflect and enhance local character and interest.
Meets and exceeds each guest's highest expectations for delivery, presentation and taste.
Cultivates a following of regulars.
Professionally develops relationships with regional suppliers, and maximizes use of regional ingredients.
Familiar with regionally available ingredients, varieties, seasons, etc.
Professionally develops relationships with regional and national chefs.
Professionally develops a management team.
Professionally develops kitchen line and utility staff.
Develops and manages processes for kitchen service that integrate BOH and FOH into a seamless operation.
Develops and oversees processes for kitchen organization, cleanliness, and maintenance.
Collaborates with and supervises kitchen staff regarding menu development, kitchen operations and maintenance.
Oversees all hiring and training of BOH staff.
Approves hiring and termination of all employees.
Writes weekly kitchen schedules to ensure sufficient staffing for each meal period.
Generates documents for all HR actions for the BOH team and delivers completed documents to HR.
Administers all BOH management and employee reviews.
Controls costs by monitoring and evaluating food, labor and operating expenses.
Meets with vendors to purchase new items, and explores the best pricing.
Constantly seeks improvement in self, staff, and restaurant.
Reads guest surveys, and adjusts accordingly as issues arise.
Assist Events Dept. with winning business, providing service, and driving revenue.
Works closely with the Sales and Marketing team to market the restaurant brand through various media channels.
Is current and comfortable with utilizing social media platforms to promote and benefit the property.