Executive Chef Jobs

About The Position

Requirements

• Degree or certificate in Culinary Arts and/or one to two years’ experience as an Executive Chef.
• Expertise in food product, presentation, quality, and preparation, as well as menu concept and design.

Responsibilities

• Interview, select, train, schedule, coach, and support associates to ensure they meet brand or hotel standards and HHM core values.
• Establish priorities and assign production and preparation tasks to staff.
• Review daily menu specials and banquet event orders, and inventory food items for daily use.
• Requisition daily supplies and ensure they are received and stored correctly; communicate needs to purchasing and storeroom personnel.
• Ensure the quality of products received.
• Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedules and project status, and health, safety, and sanitation follow-up.
• Ensure kitchen work areas are stocked with specified tools, supplies, and equipment, and that recipe cards, production schedules, plating guides, and photography are current and posted.
• Ensure staff prepare menu items according to recipes and yield guides and department standards; develop new menu items, test them, and write recipes.
• Observe guest reactions and confer with service staff to ensure guest satisfaction.
• Conduct frequent walk-throughs of kitchen areas and direct personnel to correct deficiencies.
• Assist the catering department in developing special menus for functions and meet with clients as requested.
• Review sales and food cost daily and ensure excess items are used efficiently.
• Prepare weekly work schedules for kitchen personnel in accordance with staffing guidelines and forecasted labor costs.
• Follow sustainability guidelines and practices related to HHM’s EarthView program.
• Practice safe work habits, wear protective safety equipment, and follow MSDS and OSHA standards.
• Perform other duties as requested by management.