Executive Chef

Charlestowne Hotels•Hendersonville, NC

18d

About The Position

The Executive Chef directs food ordering, preparation, production, and control for all hotel food outlets and banquet facilities. The role reports to the Food and Beverage Manager and ultimately to the General Manager. The Executive Chef enhances and maintains the quality and consistency of the food product, responds to guest and marketplace needs, and contributes to the hotel's food and beverage profitability and service performance. The Executive Chef leads the department's personnel, including selection, training, and development, and may exercise hiring and firing discretion within hotel policies. The position oversees applicable employment and civil rights matters, controls operating expenses and profit-and-loss drivers, and sets margins and manages the business against projections. The Executive Chef also participates in hotel improvement programs, represents the hotel in community and industry organizations, and collaborates with other departments as a team player and role model.

Requirements

At least 3 years of experience as an Executive Chef, Executive Sous Chef, or CDC.
Management experience.
Experience at properties of similar size and quality.
Proficiency in Microsoft applications.
Verifiable record of improving measurable Food Department metrics and guest satisfaction.
Clear, concise written and verbal communication skills.
Excellent service and communication skills.
Strong technical skills.
Excellent time management and organizational skills.
Computer and telephone skills.
Excellent listening and follow-up skills, with exceptional attention to detail.
Excellent safety and sanitation skills.
Creative problem-solving skills.
Basic mathematical skills.

Nice To Haves

Graduate of an accredited culinary school program preferred.
Experience at a full-service property preferred.

Responsibilities

Direct food ordering, preparation, production, and control for all food outlets and banquet facilities.
Enhance the food product presented to guests and recommend changes that respond to current and anticipated marketplace and guest needs.
Use market research to develop new products.
Maintain food quality and ensure consistency in food delivery and standards.
Support team goals and assess effectiveness through the hotel's Food & Beverage profit and service performance.
Select, train, and develop department personnel, and exercise hiring and firing discretion within hotel policies.
Oversee divisional matters related to federal, state, and local employment and civil rights laws.
Control profit-and-loss drivers and major operating expenses; set margins and manage the business against projections.
Participate in, support, and make recommendations for ongoing hotel programs and continuous improvement.
Represent the hotel professionally in community and industry organizations and events.
Participate as a team player with all departments and provide constructive feedback.
Serve as a leader and role model to all employees.