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.
Applicants to this position must reside within a 90 mile radius of the property.
The Executive Chef/Kitchen Manager is a member of the Senior Management Team and is responsible for the entire operation of the Culinary department which includes but is not limited to, planning, directing, supervising, and controlling selection and production of all food items ensuring the highest level of product quality, presentation, and sanitation. Responsible for menu planning, recipe creation, food ordering, food production, food and labor cost, storage, and sanitation, labor staffing and scheduling. Directs the hiring, training and supervision of all food production.
Duties and Responsibilities
-Responsible for management of culinary staff and ensures staff complies with Company policies and standards.
-Supervises food production, quality, quantity, cost and daily menus.
-Responsible for writing the Restaurant and Banquet menus in coordination with the Director of F&B and GM.
-Supervises food production methods and standards to maintain consistent high quality of food.
-Responsible for production and presentation of all restaurant menus, room service, banquet items, and employee cafeteria.
-Responsible for creating or approving all Specials served in the restaurant each day.
-Responsible for maintaining a high level of employee morale in the kitchen by encouraging employees to work as a team.
-Ensure the kitchen complies with all safety standards and all employees are trained in safety standards.
-Monitor and controlling resources and oversee the spending of resources and finances to include payroll and labor costs.
-Extensive experience in multi-outlet and high volume and quality food production, i.e., 4-star or higher.
Knowledge, Skills, and Attributes
-Must have proven management, organization, communication and leadership skills.
-Ability to perform job functions with attention to detail, speed and accuracy.
-Must be able to prioritize, organize, delegate work, and follow through.
-Work cohesively as part of a team with all levels of staff, management, departments, and co-workers.
-Ability to be a clear thinker, resolve problems using sound judgment, and consistently display a professional and sophisticated presence.
-Ability to work well under pressure to meet production schedules and timelines.
-Ability to work a flexible schedule, including weekends and holidays.
-Ability to clearly communicate information and ideas in speaking so others will understand.
-Must have the ability to input data and access information on the computer.
-Must have working knowledge of Microsoft Office.
-Must have current food handling and sanitation certification.
-Must be able to read, write, and understand the English language.
-Must be able to exercise confidentiality and discretion.