ACCOUNTABILTY:
The Executive Chef is responsible for overseeing all culinary activities in the hotel, ensuring the highest standards of food quality, presentation, and service. This position plays a crucial role in menu planning, recipe development, kitchen management, and staff supervision. The Executive Chef collaborates with other departments to deliver an exceptional dining experience for guests while maintaining budgetary goals.
REPORTS TO AND IS SERVED BY:
The General Manager
Menu Planning and Development: Create and update menus to reflect culinary trends, seasonality, and guest preferences. Develop innovative and appealing dishes while considering cost and nutritional value.
Ensure menu consistency across all outlets within the hotel.
Kitchen Management: Oversee all aspects of kitchen operations, including food preparation, cooking, and presentation.
Manage kitchen staff, assigning tasks, and setting performance expectations.
Implement and maintain hygiene and safety standards in the kitchen.
Coordinate with suppliers to ensure the availability of quality ingredients.
Staff Training and Development: Train and mentor kitchen staff on culinary techniques, recipes, and safety procedures.
Conduct regular performance evaluations and provide constructive feedback. Foster a positive and collaborative work environment within the culinary team.
Quality Control: Monitor and maintain high standards of food quality, taste, and presentation. Conduct regular tasting sessions to ensure consistency and make necessary adjustments. Address and resolve any customer complaints related to food quality promptly.
Budgeting and Cost Control:
Develop and manage the culinary budget, ensuring financial targets are met. Implement cost control measures to minimize food waste and maintain profitability. Source cost-effective ingredients without compromising quality.
Collaboration with Other Departments: Work closely with the Food and Beverage team to coordinate events and special promotions. Collaborate with the Purchasing Department to secure the best pricing for ingredients.
Communicate effectively with Front-of-House staff to ensure seamless service.
Adherence to Regulations: Ensure compliance with health and safety regulations, as well as food handling and storage guidelines. Keep abreast of industry trends and updates in culinary standards.
Event Planning: Assist in planning and executing special events, banquets, and catering functions. Collaborate with event planners and sales teams to create custom menus as needed.
Foundational Skills and Qualities: Strong organizational skills to manage tasks and prioritize work. Good physical stamina and the ability to perform physical tasks such as lifting and bending. Ability to work effectively in a fast-paced and dynamic environment.
Work Expectations and Responsibilities: Willingness to adapt to a variety of tasks, including "Other duties as assigned." Participate in department meetings and maintain an open line of communication with colleagues. Obtain any required certifications necessary, as relevant to the specific job.
Guest satisfaction, brand standards, ensuring compliance, employee satisfaction, and managing budget and expenses.
CHARACTERISTICS : Intense, restless, driving, loyal, conscientious, detail-oriented, and anticipates problems.
CORE COMPETENCIES : Customer focus, communication skills, integrity and trust, time management, and attention to detail.
MINDSET : Entrepreneurial and infinite mindset, which prioritizes both personal and professional growth.
EDUCATION AND EXPERIENCE:
High School degree or GED. College degree in related areas preferred.
Food Manager Certification is required (can be obtained upon hire).
Five years of hospitality experience is desired.
Fully educated and able to train others on all emergency procedures.
Knowledgeable of the use of all equipment used to carry out the tasks of the restaurant and able to train others.
PHYSICAL DEMANDS: lift, carry, push, and pull up to 50+ lbs. Standing for extended periods and performing repetitive motions.
TRAVEL: NA
POSITION : On-site work at the hotel property.
Benefits of working at Historic Park Inn Hotel