This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Position Description:
Executive Chef Hartsfield-Jackson Atlanta International Airport
At HMSHost, we have exciting career opportunities for customer friendly people. With more than 200 locations in the U.S., including airports, motorways, malls and specialty destinations. HMSHost operates in more than 100 airports around the globe, including the 20 busiest airports in North America. With annual sales in excess of $2.7 billion, we employ more than 34,000 sales associates worldwide.
The Executive Chef is responsible for supervising food production in a food service operation, which may be a single unit of a multi-unit operation. This includes making final decisions with regard to culinary operations, and all other responsibilities as directed by the business or as assigned by management.
Essential Functions:
-Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; prepares and completes action plans; implements production, productivity, quality, and customer-service standards; serves as culinary resource to operations managers; identifies and resolves problems; completes audits; determines system improvements; implements change
-Achieves culinary financial objectives by estimating requirements; assists with menu design; anticipates and evaluates response to menu presentation; schedules expenditures; analyzes variances; initiates corrective actions; evaluates time-saving production techniques; trains others in specialty techniques
-Adheres to brand standards, recipes and portion specifications as required by the unit for all heart of the house cooks and production team members by understanding consumer tastes and nutritional needs; reviews product specifications; evaluates ease of menu preparation; applies established procedures and budgetary constraints
-Oversees food preparation by consulting with purchasing, management, cooks, and team leaders; oversees portion size; controls productivity; monitors presentations, garnishments, and sauces
-Improves menu quality and consistency by analyzing food production records and menu expenses; studies, evaluates, and re-designs processes; implements changes
-Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends of personal expertise; monitors presentations, garnishments, and sauces
-Improves menu quality and consistency by analyzing food production records and menu expenses; studies, evaluates, and re-designs processes; implements changes
-Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends
-Maintains professional and technical knowledge by attending educational workshops; reviews professional publications; establishes personal networks; benchmarks state-of-the-art practices; answers questions as a culinary expert; participates in professional societies and shares this information with direct reports
-Ensures quality production standards are followed and maintained; ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures
-Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses
Requirements:
-Associate's Degree or Bachelor's Degree in the Culinary Arts or a related field, or at least 3 years of experience in a Sous Chef role
-5 years experience as a Chef de Cuisine
-5 years supervisory experience working in a high volume Hotel, Manufacturing, Food Production and Restaurant or Catering environment
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