Executive Chef

Job Summary

The Executive Chef is responsible for supervising and assisting in the preparation of all food items based on standardized recipes for the Restaurant Room Service Employee Cafeteria and Banquets while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness sanitation and safety in the kitchen work and storage areas while minimizing waste and maximizing cost/production ratio. He/she plans meals and assists the Food & Beverage Manager with various assignments i.e. pricing banquets etc. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities.

Exempt managers must customarily and regular direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative executive or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time. 

Free Downtown Parking

$75 Cell Phone Reimbursement

Dry Cleaning

Department Head Bonus Eligible

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 weekl