Executive Chef

• Ensure that the Kitchen is at all times in compliance with local and state codes in regards to sanitation, safety and work rules, as well as Delta Marriott standards.
• Supervise and schedule cooks and Janitorial staff in accordance with staffing guidelines and forecasted labor costs and edit all employee hours worked for payroll purposes. Follow company polices and budgeted labor percentages. Adjust schedules throughout the week to meet business demands.
• Ensure completion of all department Daily/Weekly/Monthly Checklists
• Oversee and direct training of new hires in specified phases of the Kitchen operation.  Maintain an ongoing training program for existing staff.  Reevaluate positions and work with General Manager to make changes wherever necessary.
• Daily inspect grooming and attire of staff; rectify any deficiencies
• Provide timely feedback to staff on their performance; with assistance from General Manager handle disciplinary problems and counsel employees according to hotel standards
• Instruct staff in the correct usage and care of all department equipment & machinery
• Work a flexible schedule including nights, weekends and holidays as necessary
• Coordinate the proper par levels for all equipment and supplies needed for Kitchen operations and purchase items and equipment as needed following Hulsing Hotels purchasing procedures
• Participate in the Manager Inspection Program as directed by the General Manager
• Attend and be an active participant in weekly department head staff meetings, conduct monthly department meeting.
• Complete other duties as assigned by General Manager.
• Ensure all maintenance requests are logged in the opportunity log at the front desk, ensure all defective equipment is tagged out and powered down so it cannot be activated, ensure all safety hazards are identified and resolved as soon as possible.
• Know how to operate all Kitchen equipment: Computer, Copier, Fax, Printer, Phone and Calculator, Dish Washing Machine, Deep Fat Fryers, Mixers, Slicers, Steamers, Broilers, Grills, Ovens, Knives etc.
• Assist the General Manager in the research and development of annual budgets related to your department. On a monthly basis, justify any excessive spending.
• Contribute and work as a team member in all facets of the position and management team.
• Maintain proper sanitation and cleanliness of the kitchen areas at all times. This includes supervising kitchen employees to ensure that daily, weekly and quarterly cleaning list are being completed effectively
• Coordinate the organization of all kitchen storage units following state health inspections including proper food handling and labeling.
• Take inventory and purchase all required foods for the hotel outlets.
• An end-of-month inventory must be taken by the Executive Chef and Controller on the last day of the month. Inventory sheets must be up to date (with items and pricing) and organized according to area of the kitchen
• With the involvement of the other Food & Beverage Managers, maintain a current inventory of all “non-food” items (To-Go Items, Napkins, etc.). Establish and follow PAR Levels. Order supplies following the budgeted figures and approval of General Manager
• Interact with clientele as needing (i.e. table touching in restaurants, meeting with catering customers, making contact at banquet events, etc.)
• Ensure all staff prepare menu items following the recipe book. Maintain and update this book as needed.
• Ensure each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.  Take a daily inventory of the line and make sure all par levels are met, and prep has been delegated.
• Gain the basic “front of the house” knowledge for all food outlets and assist when necessary.
• Review and maintain recent health inspection lists and conduct walk-through with inspector upon his/her arrival, maintain proper storage procedures as specified by Health Department and hotel requirements.
• Review daily activities, checking the following: Hotel In-House accounts, Forecast covers for each outlet, Catering activities, Purchases, Meetings and Appointments, VIP’s and Special Guests.
• Review banquet function sheets and make note of any changes; post function sheets for the next 7 days
• Work on line during service and assist wherever needed
• Inspect the cleanliness of the line, floor, all kitchen stations.  Direct staff to rectify any deficiencies. Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements
• Maintain budgeted monthly Food Cost percentage.
• Attend weekly BEO meeting
• Monitor Guest View surveys and scores, responding to any customer complaints or compliments. Share your findings with your department staff
• Coordinate safety and emergency procedures

To perform this job successfully, and individual must be able to perform each essential duty and responsibilities satisfactorily as described in the outlined job description. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the below described essential duties and responsibilities.

• Proven work experience as an Executive Chef, Food and Beverage Manager, or similar role.
• Must understand occupancy adjustments with peak and low times.
• Proven customer service experience as a manager
• Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff
• Familiarity with restaurant management software, like Hospitality Management Systems and Eat street
• Strong leadership, motivational and people skills
• Acute financial management skills