Executive Chef

Responsibilities

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Analyzes cost reports and identifies areas for cost reduction without compromising quality or guest satisfaction.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Ensures all employees are properly trained in food handling procedures and HACCP (Hazard Analysis and Critical Control Points) principles.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.

Qualifications

• Bachelor's degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.
• Minimum of 3 years experience in the culinary management, preferably in the 5 star hotel.