Executive Chef Grotto Restaurant

Landry's, LLC.•Galveston, TX

About The Position

The Executive Chef is responsible for coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet maintain 4 Diamond standards, enforce established food specifications, portion control, recipes and sanitation. The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

Requirements

A 2-year, 3-year or 4-year degree and/or at least 5 years of progressive experience in a hotel or related field.
Previous supervisor responsibility is required.
Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
Flexible and long hours sometimes required.
Medium work – Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Must be able to convey information and ideas clearly.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must be able to multi task.
Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
Must routinely meet deadlines.
Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
Must be able to work with and understand financial information and data, and basic arithmetic functions.

Responsibilities

Approach all encounters with associates in an attentive, friendly, courteous and service-oriented manner.
Maintain regular attendance in compliance with standards, as required by scheduling which will vary according to the needs of the hotel.
Maintain a high standard of personal appearance and grooming, which includes wearing the proper uniform and name tag when working.
Comply at all times with standards and regulations to encourage safe and efficient hotel operations.
Maintain a warm and friendly demeanor at all times.
Ensure that employees are at all times attentive, friendly, helpful and courteous to all guests, managers and fellow employees.
Ensure implementation of all policies and Code of Conduct as specified in the Associate Handbook.
Work with other F&B managers and keep them informed of F&B issues as they arise.
Keep immediate supervisors fully informed of all problems or matters requiring his/her attention.
Coordinate and monitor all phases of Loss Prevention in kitchen areas.
Prepare and submit required reports in a timely manner.
Monitor quality of all food product and presentation.
Ensure preparation of required reports including (but not limited to) payroll, revenue associate schedules, quarterly action plans.
Oversee all aspects of the daily operation of the Steakhouse Kitchen and food production areas.
Respond to guest complaints in a timely manner.
Ensure compliance with SOP’s in all outlets.
Ensure compliance with requisition procedures.
Conduct staff performance reviews in accordance with Fertitta Hospitality standards.
Know and enforce all local health department sanitation laws.
Work with F&B Manager/Hotel Manager to create and implement menus.
Coordinate, supervise and direct the Steakhouse Stewarding Department.
Compute daily food costs.
Understand daily forecasts and customer counts.
Coordinate all par stock levels.
Assess food portion size, visual appeal, taste and temperature of items served.
Review and approve weekly payroll.
Check food purchases for proper ordering, quality and price structure.
Oversee daily activities such as preparation for all food items, receiving daily inventories, and food cost report.
Communicate to Engineering any physical maintenance problems.
Assist catering sales on all special menus and price structures.
Participate in required M.O.D. program as scheduled.
Attend meetings/training as required by management.
Perform other duties as requested from management.