Executive Chef
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Key skills for this role
About the Role
Responsible for kitchen operations, leading staff, ensuring food quality, managing budgets, and delivering exceptional customer service in culinary settings.
Key Skills for This Role
Responsibilities
- Lead kitchen management team and provide direction for all day to day operations
- Supervise and coordinate activities of cooks and workers engaged in food preparation
- 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
- Determine how food should be presented and create decorative food displays
- Ensure compliance with food handling and sanitation standards
- Manage department controllable expenses including food cost, supplies, uniforms and equipment
- Provide direction for menu development
- Interact with guests to obtain feedback on product quality and service levels
- Identify developmental needs of others and coach, mentor, or help improve knowledge or skills
Requirements
- Culinary leadership experience in a hotel or similar environment
- Ability to manage all kitchen operations and staff
- Knowledge of food handling and sanitation standards
- Experience in budgeting and cost control
- Strong interpersonal and communication skills
Full Job Posting
Job Summary
- Accountable for overall success of the 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 the financial performance in all areas of responsibility.
Core Work Activities Leading Kitchen Operations
- Leads kitchen management team and provides direction for all day to day operations.
- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement.
- 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 to identify and address problems.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrates new cooking techniques and equipment to staff.
Setting and Maintaining Goals for Culinary Function and Activities
- 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 and ensures employee understanding.
- 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 and Responsibilities are Met
- 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.
- Establishes guidelines so employees understand expectations and parameters.
- Ensures employees receive on going training to understand guest expectations.
- Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
Managing and Conducting Human Resource Activities
- Identifies the developmental needs of others and coaches, mentors, or otherwise helps to improve knowledge or skills.
- Ensures employees are treated fairly and equitably.
- Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
- Administers the performance appraisal process for direct report managers.
- Interacts with the 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 for areas of responsibility.
- Ensures disciplinary procedures and documentation are completed according to SOPs and LSOPs.
Additional Responsibilities
- Provides information to executive teams, managers and supervisors, co workers, and subordinates by telephone, in written form, e mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
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