Job Description

Title:

Executive

Chef

Job

Description:

The

executive chef is responsible for all food production including that used for

the restaurant, banquet functions and other outlets. Developing menus, food

purchase specifications and recipes. Supervising staff. Developing and

monitoring the food and labor budget for the department. Maintaining highest

professional food quality and sanitation standards.

Typical

Work Conditions:

Kitchen,

Banquet area and offsite premise

Equipment

Used:

Stove,

oven, slicer, mixer, blender, microwave, pots, pans, utensils, dishes, knives

Qualifications:

·

Excellent record of kitchen management

·

Ability to spot and resolve problems efficiently

·

Capable of delegating multiple tasks

·

Strong communication and leadership skills

·

Keep up with cooking trends and best practices

·

Working knowledge of various computer software programs

(MS Office, POS)

·

Bachelor’s degree or related culinary degree with eight

or more years of industry and culinary management experience is desirable

·

Possesses an eye for detail and creativity

·

Excellent English verbal and written

·

2nd language helpful

Essential

Tasks:

·

Reviews menus, analyzes recipes, determines food, labor

and overhead costs, and assigns prices to menu items

·

Maintains Quality levels of receiving, storage, and

production of food

·

Provides and supports service behaviors that are above

and beyond for customer satisfaction and retention

·

Advocate sound financial/business decision making,

demonstrates honesty, integrity and also leads by example

·

Improves service by communicating and assisting

individuals to understand guest needs, providing guidance, feedback, and

individual coaching when needed

·

Delegates as appropriate to develop supervisors and

subordinates to accept responsibility and meet clearly defined goals and

objectives.

·

Utilizes interpersonal and communication skills to lead

and influence kitchen staff

·

Teaches preparation according to well defined recipes and

follows up and discusses ways of constantly improving the cuisine at the

property

·

Provides direction for all day-to-day operations in the

kitchen

·

Observes methods of food preparation and cooking, size of

portions, and garnishing of foods to ensure food is prepared in prescribed

manner

·

Tests cooked foods; devises special dishes and develops

recipes

·

Trains, develops and motivates supervisors and culinary

staff to meet and exceed established food preparation standards on a

consistent basis

·

Attends food and beverage staff and management meetings

·

Ensures proper staffing for maximum productivity and high

standards of quality; controls food and payroll costs to achieve maximum

profitability

·

Must update a Performance Agreement and Action Plan

annually

·

Ensures compliance with food handling and sanitation

standards

·

Ensures all equipment in the kitchen is properly

maintained and in working order in accordance with local Health department

and hotel standards

·

Actively involved in menu development and maintaining

updated and accurate costing of all dishes prepared and sold in the Food

& Beverage department