Executive Chef II
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Key skills for this role
About the Role
Responsible for kitchen operations, staff management, food quality, customer service, and financial performance while ensuring sanitation standards are met.
Key Skills for This Role
Responsibilities
- Lead kitchen management team and provide direction for all day to day operations
- Develop and implement guidelines and control procedures 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
- Ensure compliance with food handling and sanitation standards
- Provide and support service behaviors that exceed customer satisfaction
- Identify developmental needs of others and coach, mentor, or help improve knowledge or skills
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 in culinary, food and beverage, or related professional area
Full Job Posting
Job Summary
- Accountable for overall success of daily kitchen operations
- Exhibits culinary talents by personally performing tasks while leading staff and managing all food related functions
- Works to continually improve guest and employee satisfaction while maximizing financial performance
Candidate Profile
- 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 in culinary, food and beverage, or related professional area
Core Work Activities
- Leads kitchen management team and 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 and monitoring performance
- 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 ensure guest service, operational needs and financial objectives are met
- Establishes and maintains open, collaborative relationships with employees
- Solicits employee feedback and reviews employee satisfaction results
- Supervises and coordinates activities of cooks and workers engaged in food preparation
- Demonstrates new cooking techniques and equipment to staff
Setting and Maintaining Goals
- Develops and implements guidelines and control procedures for purchasing and receiving areas
- Establishes goals including performance goals, budget goals, team goals, etc.
- Communicates the importance of safety procedures
- Manages department controllable expenses including food cost, supplies, uniforms and equipment
- Participates in the budgeting process for areas of responsibility
- Knows and implements the brand's safety standards
Ensuring Culinary Standards
- Provides direction for menu development
- Monitors the 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, either on a regular basis or for special guests or functions
Ensuring Exceptional Customer Service
- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention
- Improves service by communicating and assisting individuals to understand guest needs
- Manages day to day operations, ensuring quality, standards and meeting customer expectations
- Displays leadership in guest hospitality and creates a positive atmosphere for guest relations
- 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, guest satisfaction results and other data to identify areas of improvement
Managing Human Resource Activities
- Identifies developmental needs of others and coaching, mentoring, or otherwise helping others to improve
- Ensures employees are treated fairly and equitably
- Trains kitchen associates on fundamentals of good cooking and excellent plate presentations
- Administers the performance appraisal process for direct report managers
- Interacts with Banquet Chef and Catering department on training regarding food knowledge and menu composition
- Observes service behaviors of employees and provides feedback
- Manages employee progressive discipline procedures
- Ensures disciplinary procedures and documentation are completed according to SOPs and LSOPs
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