Executive Chef

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits
culinary talents by personally performing tasks while leading the staff
and managing all food related functions. Works to continually improve guest
and employee satisfaction while maximizing the financial performance in all
areas of responsibility. Supervises all kitchen areas to ensure a consistent,
high quality product is produced. Responsible for guiding and developing staff
including direct reports.

Must ensure sanitation and food standards are achieved. Areas of responsibility
comprise overseeing all food preparation areas (e.g., banquets, room service,
restaurants, bar/lounge and employee cafeteria) and all support areas (e.g.,
dish room and purchasing).

CANDIDATE PROFILE

Education and Experience

• High school
diploma or GED; 6 years experience in the culinary, food and beverage,
or related professional area.

OR

• 2-year degree from
an accredited university in Culinary Arts, Hotel and Restaurant Management,
or related major; 4 years experience in the culinary, food and beverage,
or related professional area.

CORE WORK
ACTIVITIES

Leading Kitchen Operations
for Property

• Leads kitchen management team.

• Provides
direction for all day-to-day operations.

• Understands employee positions
well enough to perform duties in employees' absence or determine appropriate
replacement to fill gaps.

• Provides guidance and direction
to subordinates, including setting performance standards and monitoring
performance.

• Utilizes interpersonal and communication skills to lead,
influence, and encourage others; advocates sound financial/business decision
making; demonstrates honesty/integrity; leads by example.

• Encourages
and builds mutual trust, respect, and cooperation among team members.

•
Serving as a role model to demonstrate appropriate behaviors.

• Ensures
property policies are administered fairly and consistently.

• Reviews
staffing levels to ensure that guest service, operational needs and financial
objectives are met.

• Establishes and maintains open, collaborative
relationships with employees and ensures employees do the same within
the team.

• Solicits employee feedback, utilizes an "open door" policy
and reviews employee satisfaction results to identify and address employee
problems or concerns.

• Supervises and coordinates activities of cooks
and workers engaged in food preparation.

• Demonstrate new cooking
techniques and equipment to staff.

Setting
and Maintaining Goals for Culinary Function and Activities

•
Develops and implements guidelines and control procedures for purchasing
and receiving areas.

• Establishes goals including performance goals,
budget goals, team goals, etc.

• Communicates the importance of safety
procedures, detailing procedure codes, ensuring employee understanding of safety
codes, monitoring processes and procedures related to safety.

• Manages
department controllable expenses including food cost, supplies, uniforms
and equipment.

• Participates in the budgeting process for areas
of responsibility.

• Knows and implements the brand's safety
standards.

Ensuring Culinary Standards
and Responsibilities are Met

• Provides direction for menu
development.

• Monitors the quality of raw and cooked food products
to ensure that standards are met.

• Determines how food should
be presented, and create decorative food displays.

• Recognizes superior
quality products, presentations and flavor.

• Ensures compliance
with food handling and sanitation standards.

• Follows proper handling
and right temperature of all food products.

• Ensures employees maintain
required food handling and sanitation certifications.

• Maintains
purchasing, receiving and food storage standards.

• Prepares and cooks
foods of all types, either on a regular basis or for special guests
or functions.

Ensuring Exceptional Customer
Service

• Provides and supports service behaviors that are above
and beyond for customer satisfaction and retention.

• Improves service
by communicating and assisting individuals to understand guest needs, providing
guidance, feedback, and individual coaching when needed.

• Manages
day-to-day operations, ensuring the quality, standards and meeting
the expectations of the customers on a daily basis.

• Displays leadership
in guest hospitality, exemplifies excellent customer service and creates
a positive atmosphere for guest relations.

• Interacts with guests
to obtain feedback on product quality and service levels.

• Responds
to and handles guest problems and complaints.

• Empowers employees
to provide excellent customer service. Establishes guidelines so employees
understand expectations and parameters. Ensures employees receive on-going
training to understand guest expectations.

• Reviews comment cards, guest
satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource
Activities

• Identifies the developmental needs of others
and coaching, mentoring, or otherwise helping others to improve their knowledge
or skills.

• Ensures employees are treated fairly and equitably.

•
Trains kitchen associates on the fundamentals of good cooking and excellent
plate presentations.

• Administers the performance appraisal process
for direct report managers.

• Interacts with the Banquet Chef
and Catering department on training regarding food knowledge and menu
composition.

• Observes service behaviors of employees and provides
feedback to individuals and or managers.

• Manages employee progressive
discipline procedures for areas of responsibility.

• Ensures disciplinary
procedures and documentation are completed according to Standard and Local
Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

• Provides
information to executive teams, managers and supervisors, co-workers,
and subordinates by telephone, in written form, e-mail, or in person.

•
Analyzes information and evaluating results to choose the best solution
and solve problems.