Executive Chef

Company: Carter Hospitality Group
Location: Kissimmee
Posted on: May 7, 2022

Job Description:

Job DescriptionJOB DESCRIPTION:The Executive Chef will work in and outside of the kitchen in developing new recipes, planning menus, hiring or training food preparation workers, maintaining an inventory of food supplies, following a food budget, doing purchase orders, reporting to the F&B Director and the General Manager and completing other administrative tasks in their day to day operation. The executive chef must ensure that all supplies are ordered, stocked, and properly stored. The executive chef and the chefs de cuisine are primarily responsible for overseeing the entire operation of the kitchen. They coordinate the work of sous chefs and other cooks, who prepare most of the meals. Executive chefs also have many duties beyond the kitchen. The executive chef is responsible for the creation of recipes and meals that will keep customers coming back for more. The executive chef is also responsible for keeping track of kitchen expenses, including labor and reporting to the owner what is spent and what is needed for the kitchen.ESSENTIAL DUTIES:

• Directs all aspects of the Culinary Operations at the hotel
• Represents The hotel positively on and off property
• Coordinates menus, purchasing, staffing and food prep for the restaurant and banquet Kitchen
• Responsible for the following direct reports: Executive Sous Chef, Sous Chefs, Cooks and kitchen staff.
• Participates in the hiring, development and retention of a diverse workforce to deliver excellent products and services.
• Helps to manage wages, productivity and expenses in accordance with business demand.
• Plans and manages food quantities and plating requirements for all food venues.
• Responsible for menu planning, development and food purchasing.
• Supports procedures for food portion and waste controls.
• Understands and maintains all standard recipes and has all menu item's cost out.
• Regulates and maintains budgeted food cost, labor costs and department expenses
• Assists in budget writing for the food and beverage department
• Ensures the department is compliant with all health and safety regulations
• Ensures all Human Resource standards are being met in regards to kitchen management principals
• Conduct daily shift briefings with all Sous Chefs
• Liaise daily with other hotel Managers and Sous Chefs to keep open lines of communication regarding guest feedback
• Follow all safety and sanitation policies when handling food and beverage
• Other duties as assignedMINIMUM REQUIREMENTS: The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  • Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
  • Minimum of 5 years hospitality experience with 2 years of experience at the level of an Executive Chef.
  • Experience in a hotel environment required
  • Exceptional interpersonal skills
  • Proven team-builder with outstanding coaching skills
  • Clearly demonstrated ability to be innovative, creative and able to think outside the box
  • Culinary diploma/degree from an accredited college or university equivalent
  • Must be able to pass required state food safety certification requirements
  • Must have reliable transportation
  • Must be able to pass pre-employment testing (i.e. drug test, background check, etc)
  • Must have full availability and be able to work days, evenings, nights, weekends, and holidaysKNOWLEDGE / SKILLS / ABILITIES:
    • Ability to read, write and speak English (multi-lingual a plus)
    • Ability to understand, follow and give written and oral instructions
    • Ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with customers
    • Ability to interact with guests and coworkers in a friendly, enthusiastic and outgoing manner
    • Ability to work harmoniously with fellow employees and guests
    • Ensure uniform and personal appearance are clean and professional
    • Follow all company policies and procedures
    • Speak with others using clear and professional language
    • Develop and maintain positive working relationships with others
    • Ability to (
    • Ability to work in a standing position for long periods of time (up to 9 hours)
    • Ability to lift and/or move up to 40 lbs
    • Ability to frequently immerses hands in water and water diluted with chemical solutions
    • Ability to work indoors and outdoors, including prolonged exposure to extreme temperatures

Keywords: Carter Hospitality Group, Kissimmee , Executive Chef, Hospitality & Tourism , Kissimmee, Florida