Immediate Supervisor: Director of Food & Beverage

Position Title: Executive Chef

Immediate Supervisor: Director of Food & Beverage

Rev. 3/2016

Position Summary:

The Executive Chef’s primary responsibilities are:

Overallfood purchasing, production, handling according to Health Department and hotel standards.

Production of menu and Banquet Event Order items to exceed quality and timeliness standards of the hotel and guest expectations, meet labor and product cost guidelines of the hotel.

Ensure that all Human Resource hiring and management / leadership policies are followed consistently; exceed expectations for kitchen and storage area cleanliness; responding to guest needs; ensure safety and security of the facility, maintain inventory and cost controls; select, train, maintain and manage a motivated and skilled work force. Establishes a friendly atmosphere of superior guest service and product quality and demonstrates exemplary performance as a model for the team to follow.

Essential Functions:

Provide the highest quality of service to the guest al all times.
Interact with hotel clients to build loyalty, confidence in our services and future revenue opportunities.
Create and continuously evolve a strategic plan to keep the hotel’s food offerings appealing to clients (menu design and engineering, presentation and display, culinary trends) and guests while maintaining and improving departmental profitability.
Thorough knowledge of all menus in service, and the ability to translate operational needs and BEOs into cost effective purchasing. Plan and maintain inventories, food in process and prep lists.
Anticipate weekly and daily operational needs, prepare and organize the culinary team in order to meet those needs and exceed guest & client expectations. Banquet Event orders, Garden Grille, Room Service, Bar, prep needs, will all need to be accounted for in this planning; operations will be conducted and monitored to minimize waste and maximize value.
Communicate with supervisors and other departments to effectively coordinate and synchronize product delivery, service and recovery.
The Executive Chef possess good communication skills, be responsive to guest / client needs, maintain uniform and behavior standards, and keep work areas (hallways, coolers, equipment, all guest visible areas and service areas) in organized, clean, neat, visually appealing condition. The Executive Chef is expert in sanitation needs, local health department regulations, and is Serv-safe certified. The Executive Chef will insure that all work is conducted in a safe manner and respectful of all team members and the hotel; they may be asked to assist in other areas of hotel operations, food & beverage or other.
The Executive Chef will continually coach culinary team members and conduct “Huddles” so that the skill sets of the team as a whole are continually improved. He/she will work in concert with other department managers. The Executive Chef will also institute and be responsible for opening, closing and securing kitchen operations – proper procedures, lock security, heat sources, temperature monitoring, storage.
Metrics will include: Health Department Inspection, SALT, QA, re-booking and referrals opportunities, feedback from guests, clients and other hotel departments; recognition from other team members and departments.
The Executive Chef understands that he/she is a part of a larger food & beverage department and their work is a reflection not only of the department but the entire hotel team. Demonstrate and model a professional and properly uniformed appearance throughout the department;demonstrate personal integrity and exemplify high standards of behavior.

ESSENTIAL JOB FUNCTIONS

Extend necessary services to RALGIC
Ensure that the entire team completes mandated day-1 training, all food service training within 14 days of hire; other essential training and certification within 30 days of hire, to include CPR. Know all essential functions of the Point of Sale system, monitor voids.
Stay current on hotel and brand standards, implement procedures and inspections to insure correct execution.
Read and understand BEOs in detail; plan purchasing, receiving and prep accordingly while organizing and scheduling staff to perform the necessary tasks to fulfill the BEO
Coordinate with service team to insure visually appealing and safe food presentations.
Monitor timeliness of food and beverage service as specified by BEO, following health and hotel standards, ensuring 100% readiness a minimum of 15 minutes prior to event start time.
Demonstrate thorough knowledge of culinary techniques and hotel standards so that all food preparations are visually appealing, balanced in flavor and texture, and exceed guest / client expectations while being delivered in a timely and cost effective manner.
Demonstrate attentiveness and responsiveness to guests needs, insures follow-through and completion.
Demonstrate excellent guest and team member relations at all times, with all departments.
Understand safe handling of food, beverage, heat sources and other service equipment. Work with F&B staff to recover unused / unserved foods.
Complete all necessary pre- and post-event tasks.
Ensures safe and correct storage of equipment. Maintain cleanliness of kitchen and storage facilities and equipment.
Strategically plan purchasing of equipment, service ware, displayware to allow growth of the operation.
Is able to meet flexible scheduled hours as required to serve guests / clients. Exemplify a sense of responsibility, leadership, appearance and demeanor.
Report any maintenance needs to insure that our facilities, furnishings and equipment are maintained in a “like new” condition.
Research, network and lead training and meetings to: enhance skills and knowledge to create a more polished, current, productive and effective team; monitor and interact with other areas within the Food & Beverage department, such as room service, restaurant and bar service, complimentary offerings, banquet service (all meal and service types).
Empowers hotel staff to deliver great guest service by encouraging responsiveness to needs.
Meets or exceeds hotel guest satisfaction measures.
Ensures department procedures, standards and services contribute to the delivery of consistent high quality guest experience.
Seek opportunities to exceed guest and team member’s expectations.
Maintains guest service as the driving philosophy of the hotel.
Personally demonstrates a commitment to guest service by responding promptly to guest needs with an interest and concern in satisfying every guest.
Ensures hotel staff, including all new hires, knows all components of guest service guarantee and are trained to meet service standards.
Develops added value customer service programs regarding housekeeping services.
Can communicate to guests about hotel promotions, local attractions & points of interest.
Ensures employees know policies, pay procedures and benefits.
Helps to develop management talent by acting as a mentor for direct reports.
Uses ongoing safety training to minimize injuries and workers’ compensation claims.
Monitors and maintains acceptable turnover levels.
Manages human resources functions, including recruiting, selecting, orientation, training, performance planning & evaluating and pay/reward programs to maintain a qualified work force.
Maintains a positive, cooperative work environment between staff and management.
Emphasizes training and development as a way of doing business to empower employees to provide excellent guest service.
Ensures personnel files are accurate and comply with local and federal regulations.
Administers personnel policies fairly and consistently.
Resolves employee grievances in a fair and timely manner.
Assists in annual budget preparation.
Anticipates revenue/cost problems in department.
Tracks financial and operating information on ongoing basis to adjust plans, labor and other costs.
Produces accurate financial reports on time.
Orders and buys cleaning supplies, linens and chemicals at the best prices according to hotel procedures; utilize Purchase Orders as specified.
Maintains inventory of supplies to maximize department efficiency and ensures that staff follows proper inventory/cost control procedures.
Understands “Right to Know” laws, which apply to housekeeping supplies & chemicals.
Recognizes and corrects conditions which may create security, fire or accident hazards.
Understands and implements hotel’s control systems.

ADDITIONAL RESPONSIBILITIES

Our hotel’s primary goal is to provide hospitality and exceed guest expectations for levels of service, quality, consistency and attention to detail – all team members are evaluated against this standard. Be aware of, act on and/or report any issue that affects safety of guest or team member.

Look for ways to continuously refine and improve our standards and ability as a team to exceed client expectations – our ability to successfully compete for business and build loyalty depends on this attribute.

A hotel operates 365 days a year, 24 hours a day. During the course of your scheduled shift, you may be asked to assist in areas of the hotel outside of your typical work areas.

Participate in the MOD rotation.

EDUCATION AND EXPERIENCE

High School diploma or general education degree (GED) is desired, but not essential.
Some formal culinary training or equivalent experience required.
Previous related experience – food service preparation, supervision, hospitality, banquet service - strongly preferred.

KNOWLEDGE, SKILLS, ABILITIES

Work well with other team members and departments
Read, write and perform mathematical computations such as adding, multiplying
Effectively communicate with hotel guests and clients, utilizing courtesy, tact and diplomacy; coordinate well with culinary, sales and other departments
Safely carry trays of food or beverages and transport carts or food cabinets
Ability to remain calm and organized in times of multiple demands
Give and follow directions accurately and efficiently

PHYSICAL/MENTAL DEMANDS

While performing the duties of this job, the employee may be required to stand, walk, carry, talk, listen and coordinate with other team members. The employee may be required to be on his / her feet for large portion of the day / shift. Duties may require that the employee stoop, kneel, or crouch; reach with hands and arms; use hands to manipulate tools or controls; be able to lift and / or move heavy objects including tables, carts / caddies and cases of food and beverage; must be able to lift approximately 25 pounds overhead.
Handle chilled or hot items in the course of food & beverage service.
Carry food, ice, beverage, supplies; push carts of supplies, beverages.
Must be able to sustain focus and attentiveness for extended periods of time.
Must be able to plan several steps ahead, always being ready to move on to the next task within each service or shift; keep written notes so that we do not lose any requests or essential information.

WORKING CONDITIONS

Kitchen environment, including hot areas, hot tools, hot plates, sharp knives and tools.
Dining or event room environment.
Flexible schedule can vary from week to week; must be available to work on weekends and holidays.

Maintain cleanliness of work areas including all areas of the lobby throughout the day, practicing clean-as-you-go procedures.
Follow property key policies, including checking out and returning keys to appropriate departments.
Ensure that coffee makers, bread drawers, toasters, and/or steam tables are turned on/off at the appropriate times.
Input orders into cash register system and collect payment from customer.
Take guest orders, prepare food and beverage items, distribute pre-packaged and prepared food items, and deliver orders to tables as needed.
Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
Bus and wipe down coffee cart areas and tables as customers leave seating area.
Wash restaurant dishes and serving utensils as needed.
Prepare and replenish inventory displays to ensure consistency and freshness in presentation from opening to closing.
Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out FIFO dating, labeling, cleaning, and organizing coolers/freezers/storage areas and Cold Chain compliance, across all food-related departments and areas.
Ensure the quality of the food items and notify manager if a product does not meet specifications.
Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.

Sanitation and Maintenance

Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.
Set-up and break down work station with required mise en place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.
Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.
Disassemble and assemble kitchen equipment following safety procedures when cleaning.

Food Preparation

Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
Wash and peel if required fresh fruits and vegetables to prepare them for cooking or consumption.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.
Prepare cold foods, including preparing salads, cold sandwiches, condiments, and dressings.

Cash/Bank Handling

Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times.
Follow property control audit standards and cash handling procedures e.g., blind drops.
Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank.
Record transaction in MICROS system at time of order.
Set up and organize cashier workstation with designated supplies, forms, and resource materials and maintain cleanliness of workstation at all times.

Safety and Security

Follow BPR Properties and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
Perform other reasonable job duties as requested.

Requirements:

Ability to speak, read, write and understand the English language
High school diploma / GED equivalent
Basic reading, writing and math skills
Must have basic knowledge of general cleaning principles, use of cleaning products and operation of standard cleaning equipment.
Commitment to exceptional guest service
Job may require that you open early to accommodate group departure times. Job may require that you are open late on the weekend; therefore your hours will be extended.
Be able to lift and carry 50lbs.; push and pull 60 lbs.

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