Executive Chef

POSITION SUMMARY 

The position is responsible for coordinating the activities of and directing the training of chefs, cooks, stewards, and other kitchen workers engaged in preparing and cooking food, and upholding levels of sanitation in hotels and restaurants to ensure an efficient and effective food service product. Ensure a high level of quality food-service and exceed the expectations of customer service.  

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES  

The following statements are intended as general examples of the duties of this position and are not all-inclusive.  Other reasonable duties may be assigned.  

Ensure at all times operating principles are being adhered to:  

Clean – Keep all areas clean and pristine.  

b. Safe – Follow all safety policies and procedures.  

c. Friendly - Use Family Style Service to provide superior guest service.  

d. Fun – Have fun! Be interactive with all internal and external guests while maintaining professional standards.  

2. Development and management of budgets for all kitchens.  

3. Train kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. Establish maintenance schedules in conjunction with manufacturer’s instructions for all equipment. Provides safety training in lifting, carrying, hazardous material control, chemical control, and personal protective equipment.  

4. Review staffing levels to maintain budgeted levels of employment. Delegate authority and assign responsibilities.  

5. Development of staff. Conduct interviews, hires, and evaluations.  

6. Train kitchen personnel to prepare all food, and to accommodate requests for dietary restrictions to include low-fat, low-sodium, vegetarian and low-calorie meals.  

7. Control food cost and establish purchasing specifications, storeroom requisition systems, product storage, portion control, and waste control.  

8. Manage programs and processes to control and reduce lost time injuries.  

9. Assist and advise other departments and company personnel, as necessary to assure the success of the Food and Beverage department and the company overall.  

10. Ensure the safety and security of employees.  

11. Other duties as assigned. 

ORGANIZATIONAL RELATIONSHIPS  

The position is responsible to the Director of Hospitality for successful performance of assigned duties and reports, both oral and written. Responsible for the supervision of Chefs, Sous Chefs, Stewards and all other culinary or kitchen workers.  

EQUIPMENT/PHYSICAL SKILLS 

Ability to use all equipment associated with the position, including, but not limited to, the following  

All Kitchen equipment, large and small  

Telephone and fax  

Computer/printer  

Copy machine  

Adding Machine or Cash Register 

 

ESSENTIAL PHYSICAL DEMANDS AND WORK ENVIRONMENT 

Ability to use all equipment associated with the position, including, but not limited to, the following: 

All Kitchen equipment, large and small  

Telephone and fax  

Computer/printer  

Copy machine  

Adding Machine or Cash Register 

 

ESSENTIAL JOB KNOWLEDGE, SKILLS, ABILITIES AND COMPETENCIES 

Ability to maintain strict confidentiality relative to financial data, promotions, company policies and procedures.  

 

Management abilities demonstrated in managing all kitchens and food outlets effectiveness.  

 

Ability to maintain interpersonal relationships among all personnel.  

 

Oral and written communication skills.  

 

Ability to assume overall responsibility relative to the performance of the Banquet and Food Outlets department and the overall property.  

 

Responsible to create and initiate menu development for specialty restaurant, buffet, fast-food outlets, Room Service, and Banquets.  

 

Ability to analyze and interpret departmental needs and results.  

 

Abili