About This Role
The Executive Chef oversees all kitchen production and operations, from planning and training to directing food preparation. This role involves developing menus and promotions to enhance sales and managing food and beverage costs, while ensuring compliance with safety regulations and maintaining high quality standards.
Responsibilities
- Oversee production and operations in the kitchen, including planning, training and directing of all food preparation
- Develop programs, menus, promotions and advertising to enhance sales, increase revenues, and drive guests to restaurant/outlets
- Communicate with the Sales Department to facilitate effective and professional delivery of all meetings/banquet contracts
- Prepare work schedules in accordance with forecasts, staffing guidelines and labor productivity goals
- Follow and ensure accuracy of all recipe cards and standard operating procedures to provide consistency and uniformity
- Establish portion and quality control standards for all culinary outputs
- Prepare food as directed for banquet, dining room, and or in room dining, in accordance with established portion and quality control standards
- Know content in all training manuals and update when necessary
- Develop restaurant and banquet menus
- Create and monitor systems daily to meet the material consumption and order required food and equipment basis to satisfy the daily production plan and meet both the operational and financial goals for the hotel
- Manage food and beverage cost utilization of vendor sourcing and analyzation, PMIX analysis and quality assurance
- Oversee the Food Department Safety program to ensure compliance with company, local, state, and federal regulations
- Execute and supervise food production and food safety
- Conduct, coordinate and supervise inventories on a monthly basis and as directed by the General Manager and ensure adequate inventory is available at all times
- Design and execute an ordering system for all food, beverage and other non-Food Department supplies
- Limit access to kitchen by non-department employees
- Develop and maintain current checklist; supervise execution of daily and weekly cleaning duties
- Train, supervise and develop kitchen staff
- Coordinate with the Facilities Manager on scheduling and bidding of third-party equipment repair and maintenance
- Ensure communication of service standards, hotel events or any other relative information through daily pre-meal meetings, daily standups, and monthly food & beverage department meeting for all associates 365 days a year, through Lead and Supervisors in your absence
Important Details
- Team: Lead and Supervisors
