Executive Chef

Role Overview

Operations and Planning

• Coordinate successful food and beverage activities with the Director of Food and Beverage.
• Maintain current hotel policies and procedures files.
• Plan future staffing needs and participate in revenue planning and marketing programs.
• Determine minimum and maximum stocks of food, materials, and equipment with Finance.

People Management

• Work with the People Services Manager to maintain productive departmental staff performance.
• Complete training needs analysis and implement training programs for kitchen staff.
• Conduct probation and formal performance appraisals according to company guidelines.
• Maintain staff records, approve leave requests, and coach, counsel, and discipline staff.

Budget and Controls

• Work with Finance to prepare and manage the department budget.
• Monitor departmental profitability and stock requirements.

Safety and Compliance

• Follow occupational health and safety policies, procedures, and legislation.
• Maintain awareness of property safety, first aid, fire, and emergency procedures.
• Implement and practice HACCP and ensure safe equipment operation.
• Correct hazardous situations and log security incidents and accidents according to hotel requirements.

Requirements

• Demonstrated ability to manage food production and stewarding operations while maintaining hygienic standards.
• Ability to train, coach, counsel, discipline, and conduct performance appraisals for kitchen staff.
• Ability to manage departmental budgets, inventory levels, and food, material, and equipment stocks.
• Knowledge of HACCP, occupational health and safety, fire, emergency, and food safety procedures.