Executive Chef II

Guest service

• Support service behaviors that exceed customer expectations and improve satisfaction and retention.
• Handle guest feedback and complaints and identify service improvements using satisfaction data.

People management

• Coach, mentor, train, and develop kitchen associates and managers.
• Administer performance appraisals, progressive discipline, and related documentation.
• Provide feedback and training on cooking, plate presentation, food knowledge, and menu composition.

Additional responsibilities

Requirements

• Lead and direct day-to-day kitchen operations across banquets, room service, restaurants, bar or lounge, employee cafeteria, and support areas.
• Supervise and coordinate cooks and kitchen workers engaged in food preparation.
• Set and monitor performance, budget, team, safety, and operational goals.
• Ensure food handling, sanitation, food storage, purchasing, and receiving standards are met.
• Provide direction for menu development and food presentation.
• Guide, train, coach, mentor, and evaluate kitchen employees and direct-report managers.
• Manage employee discipline and performance documentation according to operating procedures.
• Analyze information and evaluate results to select solutions and resolve problems.