Executive Chef

Job Summary

Required Qualifications

• •At least 5 years of progressive experience in a hotel or a related field
• •2-year college degree and 3 or more years of related experience
• •4-year college degree and at least 1 to 2 years of related experience
• •Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field
• •Must be proficient in Windows operating systems
• •Company approved spreadsheets
• •Word processing
• •Supervisory experience
• •Must be able to convey information and ideas clearly
• •Must be able to evaluate and select among alternative courses of action quickly and accurately
• •Must work well in stressful high pressure situations
• •Must maintain composure and objectivity under pressure
• •Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary
• •Must have the ability to assimilate complex information data etc from disparate sources and consider adjust or modify to meet the constraints of the particular need
• •Must be effective at listening to understanding clarifying and resolving the concerns and issues raised by coworkers and guests
• •Must be able to work with and understand financial information and data and basic arithmetic functions
• •Must maintain regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling which will vary according to the needs of the hotel
• •Must maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards)
• •Must comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations
• •Must comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid
• •Must maintain a warm and friendly demeanor at all times
• •Must maintain food costs within budget guidelines
• •Must establish and maintain a file of recipe cards according to Aimbridge Hospitality standards
• •Must attend Weekly F&B Meeting
• •Must conduct monthly department meetings with kitchen staff according to Aimbridge Hospitality standards
• •Must motivate coach counsel and discipline all Kitchen personnel according to Aimbridge Hospitality S.O.P.'s
• •Must review kitchen staff's worked hours for payroll compilation and submit to accounting on a timely basis
• •Must attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to Aimbridge Hospitality standards
• •Must be responsible for developing a manager as assigned by the Corporate Office including sign-off on all competencies and assist in his/her placement
• •Must prepare and conduct all Kitchen interviews and follow hiring procedures according to Aimbridge Hospitality S.O.P.'s
• •Must conduct all 90 day and annual employee performance appraisals according to Aimbridge Hospitality S.O.P.'s
• •Must ensure implementation of all Aimbridge Hospitality policies and all house rules
• •Must prepare implement and maintain a record of food specifications
• •Must oversee all kitchen work areas including cooks and stewards
• •Must prepare employee shift schedule according to the business forecast payroll budget guidelines and productivity requirements
• •Must ensure that wage progress and productivity reports are competed accurately and on a timely basis according to Aimbridge Hospitality S.O.P.'s
• •Must ensure compliance to brand and company training using the steps to effective training according to Aimbridge Hospitality standards
• •Must maintain a clean kitchen by implementing and maintaining a standard of 'Clean As You Go'
• •Must maintain proper record keeping (receiving tickets invoices transfer logs) according to Aimbridge Hospitality standards
• •Must participate in required M.O.D. coverage as scheduled
• •Must supervise staff in all food preparation including proper receiving and storage of all food and food-related items
• •Must expedite peak meal periods by maintaining a 'hands on' approach
• •Must complete all paperwork required by Aimbridge Hospitality on a timely basis
• •Must review B.E.O.s and attend the Daily B.E.O. Meeting
• •Must develop and adhere to kitchen budget according to Aimbridge Hospitality standards
• •Must participate in and oversee monthly food inventories
• •Must cost out breakfast and salad buffets quarterly (at a minimum)
• •Must participate in special F&B promotions and critique them after implementation
• •Must ensure competitive bidding and adhere to corporate purchasing guidelines
• •Must develop and implement systems to control waste
• •Must review/change menus as per corporate directive and hold menu tastings after a menu change
• •Must recommend to General Manager all kitchen operating supplies and capital purchases required
• •Must maintain awareness of local competition and industry trends
• •Must develop employee morale and ensure training of all Kitchen personnel
• •Must train all kitchen staff to Aimbridge Hospitality standards using the steps to effective training according to Aimbridge Hospitality standards
• •Must maintain a professional working relationship and promote open lines of communication with managers employees and other departments
• •Must ensure that Kitchen employees are at all times attentive friendly helpful and courteous to guests all other employees and managers
• •Must maintain follow through for all guest requests ad complaints presented to the kitchen
• •Must determine and price daily special
• •Must ensure specials are served to standard plated properly and evaluated for success/repeat use
• •Must develop production schedule for work assignments
• •Must establish and maintain key control system
• •Must attend monthly all-employee meetings and any other functions as required by management
• •Must ensure that plating standards and use records are posted according to Aimbridge Hospitality standards
• •Must review food sales for accuracy daily
• •Must review menu abstracts P.O.S. report and daily food cost report
• •Must operate and be able to make changes in P.O.S. system
• •Must maintain an '86'd' item board
• •Must plan employee menus and oversee Employee Breakroom
• •Must oversee all outlets and banquet food display merchandising including prop use and buffet decoration
• •Must maintain an organized and comprehensive filing system with documentation of purchases vouchering schedules forecasts reports and tracking logs
• •Must assist the General Manager and Engineering Department in implementing and maintaining emergency procedures
• •Must maintain required pars of all stock