Executive Chef II
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Key skills for this role
About the Role
Le Méridien Makkah is hiring an Executive Chef II to oversee daily kitchen operations, lead the culinary team, and ensure high-quality food production. The role requires a high school diploma or GED with 6 years experience, or a 2-year degree with 4 years experience.
Key Skills for This Role
Responsibilities
- Lead kitchen management team and provide direction for day to day operations
- Develop and implement guidelines for purchasing and receiving areas
- Monitor quality of raw and cooked food products to ensure standards are met
- Manage department controllable expenses including food cost, supplies, uniforms, and equipment
- Provide direction for menu development
- Ensure compliance with food handling and sanitation standards
Requirements
- High school diploma or GED; 6 years experience in culinary, food and beverage, or related professional area
- OR 2 year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience
Full Job Posting
Job Summary
- Accountable for overall success of daily kitchen operations.
- Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
- Works to continually improve guest and employee satisfaction while maximizing financial performance.
- Supervises all kitchen areas to ensure consistent, high quality product.
- Responsible for guiding and developing staff including direct reports.
- Areas of responsibility: all food preparation areas (banquets, room service, restaurants, bar/lounge, employee cafeteria) and support areas (dish room, purchasing).
Education and Experience
- High school diploma or GED; 6 years experience in culinary, food and beverage, or related professional area.
- OR 2 year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience.
Leading Kitchen Operations for Property
- Leads kitchen management team.
- Provides direction for all day to day operations.
- Understands employee positions well enough to perform duties in employees' absence.
- Provides guidance and direction to subordinates, including setting performance standards.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Ensures property policies are administered fairly and consistently.
- Reviews staffing levels to meet guest service, operational needs, and financial objectives.
- Establishes and maintains open, collaborative relationships with employees.
- Solicits employee feedback and reviews satisfaction results.
- Supervises and coordinates activities of cooks and workers.
Setting and Maintaining Goals for Culinary Function
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Establishes goals including performance, budget, and team goals.
- Communicates importance of safety procedures and ensures employee understanding.
- Manages department controllable expenses including food cost, supplies, uniforms, and equipment.
- Participates in budgeting process for areas of responsibility.
- Knows and implements brand's safety standards.
Ensuring Culinary Standards and Responsibilities are Met
- Provides direction for menu development.
- Monitors quality of raw and cooked food products to ensure standards are met.
- Determines how food should be presented and creates decorative food displays.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures employees maintain required food handling and sanitation certifications.
- Maintains purchasing, receiving and food storage standards.
- Prepares and cooks foods of all types for regular basis or special guests/functions.
Ensuring Exceptional Customer Service
- Provides and supports service behaviors that are above and beyond for customer satisfaction.
- Improves service by communicating and assisting individuals to understand guest needs.
- Manages day to day operations ensuring quality and standards.
- Displays leadership in guest hospitality and creates positive atmosphere.
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds to and handles guest problems and complaints.
- Empowers employees to provide excellent customer service.
- Reviews comment cards and guest satisfaction results to identify areas of improvement.
Managing and Conducting Human Resource Activities
- Identifies developmental needs of others and coaches/mentors to improve knowledge or skills.
- Ensures employees are treated fairly and equitably.
- Trains kitchen associates on fundamentals of good cooking and plate presentations.
- Administers performance appraisal process for direct report managers.
- Interacts with Banquet Chef and Catering department on training.
- Observes service behaviors and provides feedback.
- Manages employee progressive discipline procedures.
- Ensures disciplinary procedures are completed according to SOPs and LSOPs.
Additional Responsibilities
- Provides information to executive teams, managers, supervisors, co workers, and subordinates by telephone, in writing, email, or in person.
- Analyzes information and evaluates results to choose the best solution and solve problems.
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