Executive Chef

Highgate Hotels•Lahaina, HI

18d

About The Position

The Executive Chef coordinates, supervises, and directs all aspects of hotel food production while maintaining profitable food and beverage operations and high-quality products and service. The role trains staff, establishes and enforces food specifications, portion control, recipes, and sanitation standards, and controls food and labor costs while maximizing guest satisfaction. The Executive Chef oversees daily kitchen and food production operations, including menu development, food purchasing, inventories, food costs, quality and presentation, staffing, and training. The role works closely with food and beverage managers, the Director of Food and Beverage, catering sales, Engineering, and other hotel teams. It also coordinates the Stewarding Department, supports outlet promotions and cafeteria operations, responds to guest concerns, and ensures compliance with company procedures and local health regulations.

Requirements

At least 2 years of experience as a Hotel Executive Chef, with that experience occurring within the last 10 years.
A 2-year, 3-year, or 4-year culinary degree and at least 5 years of progressive experience in a hotel or related field.
Previous supervisory responsibility.
Knowledge of food and beverage preparation techniques, health department rules and regulations, and liquor laws and regulations.
Experience managing high-volume banquet and catering operations.
Knowledge of collective bargaining agreements, union work rules, scheduling practices, and labor relations.
Ability to communicate effectively, verbally and in writing, with employees and guests at all levels.
Ability to listen to, understand, and clarify concerns raised by employees and guests.
Ability to multitask and prioritize departmental functions to meet deadlines.
Ability to understand and evaluate complex information and data from various sources.
Ability to maintain confidentiality.
Maintain a warm, attentive, friendly, courteous, and service-oriented demeanor.

Responsibilities

Keep other food and beverage managers informed of issues and notify the immediate supervisor of matters requiring attention.
Coordinate and monitor kitchen loss-prevention activities and submit required reports on time.
Monitor the quality and presentation of food products and oversee daily kitchen and food production operations.
Prepare and ensure completion of reports, including wage progress, payroll, revenue, employee schedules, and quarterly action plans.
Respond to guest complaints in a timely manner.
Ensure compliance with standard operating procedures in all outlets and with requisition procedures.
Conduct staff performance reviews according to Highgate Hotel standards.
Implement corporate outlet promotions, including buffet and three-meal concept standards.
Know and enforce local health department sanitation laws.
Work with the Director of Food and Beverage to create and implement menus.
Design rotating menus for the employee cafeteria and oversee cafeteria operations.
Coordinate, supervise, and direct the Stewarding Department.
Compute daily food costs and coordinate par stock levels.
Train and direct departmental assistants in quality standards, specifications, portion control, recipes, employee relations, and sanitation.
Understand daily forecasts and customer counts; assess portion size, visual appeal, taste, and serving temperature.
Direct and train chefs to ensure adequate operations across outlets.
Create menus for prospective clients and assist catering sales with special menus and pricing.
Review and approve weekly payroll; check food purchases for appropriate ordering, quality, and pricing.
Oversee daily food preparation, receipt of inventories, log-on reports, and food-cost reports.
Communicate physical maintenance problems to Engineering.
Participate in the scheduled Manager on Duty program and provide coverage as required.
Attend required hotel meetings and training, maintain regular attendance and personal appearance, and comply with hotel standards and regulations.
Maximize productivity, identify problem areas, and help implement solutions; handle, anticipate, prevent, identify, and solve problems.
Perform other duties as requested by management.

Benefits

Medical insurance
Dental insurance
Vision insurance
Life insurance
Short-term and long-term disability insurance
401(k) retirement plan with employer matching contributions
Paid holidays
Paid vacation
Paid sick leave in accordance with applicable law
Employee assistance program
Educational opportunities and tuition reimbursement
Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law