Executive Chef

Job Summary

L'Auberge de Sedona is a Forbes 4 Star resort located on the banks of Oak Creek in the majestic red rock country of Sedona, AZ.  The Executive Chef would manage the culinary operations of Cress, the fine dining restaurant on the resort.  Cress culinary Team serves breakfast, lunch and dinner as well as IRD, Pool and Banquets. The Executive Chef in addition would oversee menu engineering, administrative duties as well as having a hands-on management approach with the Team.

 

Responsibilities

QUALIFICATIONS:

 

• At least 5 years of progressive experience culinary management.
• Prior resort/hotel culinary management experience preferred.
• Must be proficient in Windows operating systems Company approved spreadsheets and word processing.
• Strong financial background required.  Aiblity to manager expenses and labor is a must.
• 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.
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