Job Description Executive Chef
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Reports To:
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Director of Food & Beverage
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Required Training/
Education/Experience:
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High School Diploma or equivalent. Culinary graduate with two to five years of previous Chef experience.
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Minimum Qualifications:
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- Good communication and interpersonal skills.
- Must have command of the English language, written and verbal.
- Basic mathematical skills for report/forecast preparation and other calculations.
- Must be able to work flexible days and hours, including weekends and holidays.
- Able to perform tasks several tasks simultaneously.
- Good hearing and vision with or without corrective lenses.
- Able to lift at least 60 pounds.
- Acute sense of taste is required
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Responsibilities/Duties:
- Prepares all food related projects including banquets, room service, dining room, and special parties.
- Supervises the preparation of all food items.
- Hires and trains new employees to the department.
- Schedules all departmental personnel according to demands.
- Supervises and evaluates all departmental personnel.
- Communicates with the personnel of other departments, especially the stewarding and purchasing departments.
- Maintains records of personnel performance, labor cost, sickness, and overtime in the department.
- Performs all other related duties as assigned.
Additional Responsibilities:
Appearance And Grooming: All staff members are required to follow the guidelines set forth by the associate handbook.
Language Skills: Ability to read and comprehend simple instructions, short correspondence and memos, ability to write simple correspondence, ability to effectively present one-on-one and small group situations to customers, clients, and other staff members of the organization and hospitality community.
Mathematical Skills: Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, and percentages and ability to apply concepts of basic algebra.
Reasoning Ability: Ability to apply common sense understanding to carry out instructions furnished written, oral, or diagram form, ability to deal with problems involving several concrete variables in standardized situations and ability to address customer personalities in various business situations.
Physical Demands: The physical demands described here are representative of those that must be met by a staff member to successfully perform the essential functions of the job. While performing the duties of this job, the staff member is regularly required to sit; use hands and fingers, to handle and feel objects, tools controls and type; talk with and hear guests. The staff member is occasionally required to stand and walk. The staff member must occasionally lift and/or move up to 60 pounds. The specific vision abilities required are close vision.
Work Environment: The work environment characteristics described here are representative of those a staff member encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate. The staff member will work in a high traffic/high volume business environment and will be required to spend most of their time at their desk.
Schedule Availability: Availability to work must include evenings, weekends, and holidays. It is not possible to guarantee set days off or permanent set schedules for any reason, as the hotel operates 7 days/ week and 365 days/ year. Hotel schedules will be set according to business demand.
