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
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