Executive Chef

Job Summary

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Responsibilities

QUALIFICATIONS:

 

• At least 5 years of progressive experience in a hotel or a related field a 2-year college degree and 3 or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field.
• Must be proficient in Windows operating systems Company approved spreadsheets and word processing.
• Supervisory experience required.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful high pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary.
• Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need.
• Must be effective at listening to understanding clarifying and resolving the concerns and issues raised by coworkers and guests.
• Must be able to work with and understand financial information and data and basic arithmetic functions.

 

RESPONSIBILITIES:

 

• Approach all encounters with guests and employees in an attentive friendly courteous and service-oriented manner.
• Maintain regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards).
• Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.
• Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid
• Maintain a warm and friendly demeanor at all times.
• Maintain food costs within budget guidelines.
• Establish and maintain a file of recipe cards according to Aimbridge Hospitality standards.
• Attend Weekly F&B Meeting.
• Conduct monthly department meetings with kitchen staff according to Aimbridge Hospitality standards.
• Motivate coach counsel and discipline all Kitchen personnel according to Aimbridge Hospitality S.O.P.'s.
• Review kitchen staff's worked hours for payroll compilation and submit to accounting on a timely basis.
• Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to Aimbridge Hospitality standards.
• Be responsible for developing a manager as assigned by the Corporate Office including sign-off on all competencies and assist in his/her placement.
• Prepare and conduct all Kitchen interviews and follow hiring procedures according to Aimbridge Hospitality S.O.P.'s.
• Conduct all 90 day and annual employee performance appraisals according to Aimbridge Hospitality S.O.P.'s.
• Ensure implementation of all Aimbridge Hospitality policies and all house rules.
• Prepare implement and maintain a record of food specifications.
• Oversee all kitchen work areas including cooks and stewards.
• Prepare employee shift schedule according to the business forecast payroll budget guidelines and productivity requirements. Present the Schedule and the Wage Progress Report to the General Manager weekly.
• Ensure that wage progress and productivity reports are competed accurately and on a timely basis according to
• Aimbridge Hospitality S.O.P.'s.
• Ensure compliance to brand and company training using the steps to effective training according to Aimbridge Hospitality standards.
• Maintain a clean kitchen by implementing and maintaining a standard of 'Clean As You Go.'
• Maintain proper record keeping (receiving tickets invoices transfer logs) according to Aimbridge Hospitality standards.
• Participate in required M.O.D. coverage as scheduled.
• Supervise staff in all food preparation including proper receiving and storage of all food and food-related items.
• Expedite peak meal periods by maintaining a 'hands on' approach.
• Complete all paperwork required by Aimbridge Hospitality on a timely basis.
• Review B.E.O.s and attend the Daily B.E.O. Meeting.
• Develop and adhere to kitchen budget according to Aimbridge Hospitality standards.
• Participate in and oversee monthly food inventories.
• Cost out breakfast and salad buffets quarterly (at a m