Executive Chef - Hotel Canandaigua: Canandaigua, NY

Midas Hospitality•Canandaigua, NY

78d•Onsite

About The Position

Midas Hospitality is seeking a dynamic Executive Chef to join our team at Hotel Canandaigua located in Canandaigua, NY. This person will be responsible for planning and managing the kitchen staff in the procurement, production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment

Requirements

Degree in the food service / experience in the F&B department
Proficient financial management and analysis
Food research and design experience
Development and consistent implementation of HACCP standards
Excellent communication and interpersonal skills
Ability to mentor junior staff

Responsibilities

Responsible for long- and short-term planning and day-to-day operations of the kitchen and related areas.
Recommends menu and procedural changes.
Adheres to all SOP's and future food programs to ensure a consistent, quality product.
Manage Human Resources in the kitchen in order to attract, retain and motivate the employees while providing a safe environment, including the hiring, training, developing, empowering, coaching and counseling, conducting performance and salary reviews, resolving problems, providing open communication and disciplining and terminating, as appropriate.
Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
Execute and promote the safety and accident prevention procedures to minimize liabilities and related expenses.
Keeps the kitchen as clean as possible at all times. Area should be completely clean at the end of each shift.
May perform any kitchen roles, as needed.