Executive Chef

Description

JOB OVERVIEW: Responsible
for all aspects of managing the kitchen and kitchen staff, ensuring the quality
preparation of all menu items and proper handling/storage of all food items
in accordance with standards. Coordinate the purchase of all food and develop
menus, maintaining approved food costs and labor costs.

ESSENTIAL JOB
FUNCTIONS:

1. Maintain complete knowledge of and ensure associate
compliance with all departmental/hotel policies and procedures.

2.
Interview, hire, train, recommend performance evaluations, resolve problems,
provide open communication and recommend discipline and/or termination when
appropriate.

3. Establish the day's priorities and assign production
and preparation tasks for staff to execute.

4.

Review daily menu specials and offer feedback to Sous Chefs.

5. Review
banquet event orders and make note of any changes.

6. Communicate both
verbally and in writing to provide clear direction to staff.

7. Take
physical inventory of specified food items for daily inventory.

8.
Requisition the day’s supplies and ensure that they are received and stored
correctly.

Communicate needs with Purchasing and Storeroom personnel. Ensure quality
of products received.

9. Meet with the Executive Steward to review
equipment needs, banquet plate up assistance, cleaning schedule/project status,
health/safety and sanitation follow up.

10. Ensure that staff report
to work as scheduled; document any late or absent employees.

11. Ensure
that each kitchen work area is stocked with specified tools, supplies
and equipment to meet the business demand.

12.

Ensure that recipe cards, production schedules, plating guides, photographs
are current and posted.

13. Ensure that all staff prepares menu items
following recipes and yield guides, according to department standards.

14.
Monitor performance of staff and ensure all procedures are completed to
the department standards; rectify deficiencies with respective
personnel.

15. Observe guest reactions and confer with service staff
to ensure guest satisfaction.

16. Conduct frequent walk throughs of each
kitchen area and direct respective personnel to correct any deficiencies.

Ensure that quality and details are being maintained.

17. Develop new menu
items, test and write recipes.

18. Assist Catering department
with developing special menus for functions; meet with clients
as requested.

19. Review sales and food cost daily; resolve any
discrepancies with the Controller.

20. Ensure that excess items
are utilized efficiently.

21.

Oversee and direct training of new hires in specified phases of the kitchen
operation. Maintain an on-going training program for existing staff. Reevaluate
positions in the kitchen and make changes wherever necessary.

22.
Interview and hire new personnel according to hotel policies
and standards.

23. Prepare weekly work schedules for all kitchen personnel
in accordance with staffing guidelines and forecasted labor costs.

Adjust schedules throughout the week to meet business demands. Prepare
daily/weekly payroll reports.

24. Comply with attendance rules and
be available to work on a regular basis.

25. Perform any other job-related
duties as assigned.

REQUIRED SKILLS AND ABILITIES:

Must have
the ability to communicate in English. Self-starting personality with an even
disposition.

Maintain a professional appearance and manner at all times. Can communicate well
with guests. Must be willing to “pitch-in” and help co-workers with their job
duties and be a team player. Ability to transport cases of received goods to
the work stations; pots and pans of food from storage/prep areas to the serving
line. Ability to work with all products and food ingredients involved.

Ability to operate, clean and maintain all equipment required in job functions.
Ability to plan and develop menus and recipes. Ability to apply basic
supervisory skills to plan, organize, direct, coach, train and discipline,
as necessary. Ability to ensure security of kitchen access, products and hotel
property. Ability to operate with stress, time constraints, physical activity
and continuous walking.

Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift
and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on
a continuous schedule.

PERFORMANCE STANDARDS

Customer
Satisfaction:

Our customers are what we are about. One of the keys to
a positive guest experience is positive interaction with Crescent staff. It
is essential that you remain professional at all times, and that you treat all
guests and associates with courtesy and respect, under all circumstances. Every
Crescent associate is a guest relations ambassador, every working minute
of every day.

Work Habits:

In order to maintain a positive guest
and associate experience, your work habits should always meet and strive
to exceed hotel standards for work procedures, dress, grooming, punctuality
and attendance.

You should be adaptable to change in your work area and in hotel procedures
with a willingness to learn new skills and/or improve existing ones, have
the ability to solve routine problems that occur on the job and ask for help
whenever you are not sure how to do something.

Safety &
Security:

The safety and security of our guests and associates is
of utmost importance to Crescent. Every Crescent associate should adhere to
the hotel security policies and procedures, particularly regarding key controls,
lifting heavy objects, using chemicals, and effectively reporting safety hazards
and safety concerns.

NOTE:

This description excludes non-essential
and marginal functions of the position that are incidental to the performance
of the fundamental job duties.

Furthermore, the specific examples in each section are not intended to
be all-inclusive.

Rather, they represent the typical elements and criteria considered necessary
to perform the job successfully. Other job-related duties may be assigned by
the associate’s supervisor.

Furthermore, this description is subject
to change, in the sole discretion of the Company, and in no way creates
an employment contract, implied or otherwise; each associate remains, at all
times, an “at will” associate.

Equal Opportunity Employer/Protected
Veterans/Individuals with Disabilities

This employer is required
to notify all applicants of their rights pursuant to federal employment laws.
For further information, please review the href="https://www.eeoc.gov/poster">Know Your Rights notice from
the Department of Labor.

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are outside of Marriott International, Inc. and its subsidiaries (“Marriott”).
These businesses are separate companies and separate employers from Marriott.
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