Executive Chef

AccorHotel•New Orleans, LA

1d•Onsite

About The Position

Reporting to the Director, Food & Beverage, the Executive Chef’s primary responsibility is to ensure a high-quality food product by supervising all Chefs and culinary team in all phases of food production. The Executive Chef will lead an outstanding culinary team in a high volume, luxury hotel, be innovative, detailed oriented, quality conscious and aware of new trends in presentation and preparation. This role involves developing and preparing new signature items for the Hotel and/or special functions, effectively planning and developing menus for the hotel considering factors such as product availability, food and service cost, marketing conditions and business volume; assigning prices for daily menus that result in net profit; and participating in making decisions regarding printing, layout, posting, and distribution of menus while ensuring the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. The Executive Steward reports to this role, and the Executive Chef works in strict collaboration with the Executive Steward in order to uphold the cleanliness and the hygiene necessary in the kitchen. The role also involves supervising Chefs in all phases of the food production function ensuring adequate operations in all outlets (i.e. plate presentation, food portion size, visual appeal, taste, and temperature), overseeing daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log on report, and food cost report, and reviewing and approving weekly payroll. The Executive Chef will support environmental initiatives by, when possible, seeking organic food options, attend F&B meetings, Banquet Event Order (BEO) meetings, schedule and conduct monthly department meetings, and communicate to engineering any physical maintenance problems. Promoting professional work habits that will develop an environment of respect, integrity, teamwork, and empowerment is key. The Executive Chef is responsible for ensuring the department operation budget is strictly adhered to and that all costs are controlled (i.e. labor costs, food costs, expenses, etc.), hiring all kitchen colleagues, and conducting new hire and annual performance reviews. Direct involvement with ongoing employee training and development, continuously providing and/or encouraging employees in opportunities for internal and external training, and following and enforcing fire prevention policies and all Hotel regulations, including those listed in the Employee Guide are also part of the role. The Executive Chef will seek opportunities to increase revenues and perform other duties as assigned.

Requirements

Previous leadership experience in the Culinary field required.
Complete knowledge of classical, contemporary and international cuisine.
Technical knowledge in banquet food production and presentation.
Computer literate in Microsoft Window applications.
Strong interpersonal and problem-solving abilities.
Highly responsible and reliable.
Ability to work well under pressure in a fast-paced environment, long hours may be required.
Ability to work cohesively as part of a team.
Ability to focus attention on guest needs, remaining calm and courteous at all time.

Nice To Haves

Journeyman’s papers or international equivalent preferred.
Diploma Certification in a Culinary discipline preferred.

Responsibilities

Ensure a high-quality food product by supervising all Chefs and culinary team in all phases of food production.
Lead an outstanding culinary team in a high volume, luxury hotel.
Be innovative, detailed oriented, quality conscious and aware of new trends in presentation and preparation.
Develop and prepare new signature items for the Hotel and/or special functions.
Effectively plan and develop menus for the hotel considering factors such as product availability, food and service cost, marketing conditions and business volume; assign prices for daily menus that result in net profit; participate in making decisions regarding printing, layout, posting, and distribution of menus while ensuring the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
Supervise Chefs in all phases of the food production function ensuring adequate operations in all outlets (i.e. plate presentation, food portion size, visual appeal, taste, and temperature).
Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log on report, and food cost report.
Review and approve weekly payroll.
Support environmental initiatives by, when possible, seeking organic food options.
Attend F&B meetings, Banquet Event Order (BEO) meetings, schedule and conduct monthly department meetings.
Communicate to engineering any physical maintenance problems.
Promote professional work habits that will develop an environment of respect, integrity, teamwork, and empowerment.
Ensure the department operation budget is strictly adhered to and that all costs are controlled (i.e. labor costs, food costs, expenses, etc.).
Responsible for hiring all kitchen colleagues and conducting new hire and annual performance reviews.
Direct involvement with ongoing employee training and development; continuously provides and/or encourages employees in opportunities for internal and external training.
Follows and enforces fire prevention policies and all Hotel regulations, including those listed in the Employee Guide.
Seek opportunities to increase revenues.
Other duties as assigned.