Executive Chef bei AJS Hotels

As Executive Chef, your main responsibilities will be to manage, direct and oversee the daily operations of the Culinary and Stewarding Departments in the hotel while providing leadership and setting high standards of conduct with regards to associates, guest satisfaction, food product and planning. You will be responsible for all functions related to purchasing, production, preparation and presentation of all food for the hotel in a safe and sanitary work environment.

ESSENTIAL JOB FUNCTIONS AND RESPONSIBILITIES

Safety and Environmental Performance

• Lead the safety effort by personal example
• Support full hotel compliance with safety rules to further our goal of zero (0) accidents and encouragement of reporting and correcting near misses
• Adhere to SOPs and other work procedures as required to assure guest satisfaction and consistencies to our customers
• Immediately report all injuries to the supervisor or manager on duty and to the security manager on duty

Work Requirements

• Create, implement, and operate effective systems of food delivery that meet Hotel�s standards of quality and Guest Experience, and are clearly communicated and effectively trained for all employees.
• To develop and implement business strategies for the hotel that are aligned with the company�s overall mission, vision, values and strategies
• Prepare reports summarizing food and beverage profitability, customer satisfaction, etc.
• Develop and implement strategies for the kitchens that support achievement of the hotel�s goals.
• Monitor status regularly and adjust strategies as appropriate.
• Develop the annual budget in conjunction with the controller and general manager.
• Create an environment for employees that is aligned with the company culture through constant communication and reinforcement.
• Deliver the company�s hospitality experience for guests and employees.
• Communicate and reinforce the service vision for the hotel to managers and employees.
• Create an environment at the hotel designed to stimulate all senses through personal services, amenities and experiences provided by employees.
• Ensure that the hotel delivers the company experience by reviewing hotel operations from the customer�s perspective as well as from a business perspective.

Safety and Environmental Performance

• Lead the safety effort by personal example
• Support full hotel compliance with safety rules to further our goal of zero (0) accidents and encouragement of reporting and correcting near misses
• Adhere to SOPs and other work procedures as required to assure guest satisfaction and consistencies to our customers
• Immediately report all injuries to the supervisor or manager on duty and to the security manager on duty

Work Requirements

• Create, implement, and operate effective systems of food delivery that meet Hotel�s standards of quality and Guest Experience, and are clearly communicated and effectively trained for all employees.
• To develop and implement business strategies for the hotel that are aligned with the company�s overall mission, vision, values and strategies
• Prepare reports summarizing food and beverage profitability, customer satisfaction, etc.
• Develop and implement strategies for the kitchens that support achievement of the hotel�s goals.
• Monitor status regularly and adjust strategies as appropriate.
• Develop the annual budget in conjunction with the controller and general manager.
• Create an environment for employees that is aligned with the company culture through constant communication and reinforcement.
• Deliver the company�s hospitality experience for guests and employees.
• Communicate and reinforce the service vision for the hotel to managers and employees.
• Create an environment at the hotel designed to stimulate all senses through personal services, amenities and experiences provided by employees.
• Ensure that the hotel delivers the company experience by reviewing hotel operations from the customer�s perspective as well as from a business perspective.
• Keep current on pulse of the guests, constantly seeking opportunities to follow up on their experience.
• Provide employees with the tools and environment they need to deliver the company experience.
• Develop and implement strategies and practices that support employee engagement.
• Create luxury for the senses by developing and implementing a fine dining experience.
• Research customer preferences and develop menus that incorporates local foods and flavors in a fine dining experience.
• Solely responsible for the quality of food product in all outlets and banquets that is consistent with other upscale hotel and independent restaurants.
• Expected to be up on current food and beverage trends, both locally and nationally. Self-development and research recipes that can be used in the Galt House food and beverage experiences to ensure we remain competitive in our market.
• Seek out sources for fresh food; monitor all produce and meat for freshness and quality.
• Tailor menu based on product availability; create distinctive daily specials that incorporate seasonal or special order ingredients.
• Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
• Coordinate service with restaurant and banquet operations.
• Manage the kitchen operation.
• Develop and implement annual budget; monitor actual versus budgeted expenses.
• Recommend menu pricing.
• Oversee the inventory, purchasing and disbursement of all supplies.
• Ensure that proper sanitation practices are followed.
• Recruit and select staff.
• Schedule staff based upon forecasted volumes.
• Other duties as assigned.

Qualifications

• Culinary Degree required
• Hotel experience at a property consisting of at least 75,000 square feet of meeting space
• Hotel experience at a property with an annual Food & Beverage Revenue of $20k
• Minimum of seven years progressive leadership experience in an upscale establishment
• Demonstrated knowledge of current restaurant industry trends
• Must possess culinary creativity
• Strong knowledge of local, state and federal food sanitation regulations
• Comfortable providing direction and supervision to kitchen staff

Working Conditions

This job operates in a hotel kitchen. This role routinely uses kitchen equipment and appliances such as meat slicers, grills, stoves, ovens, mixers, refrigerators, freezers, dish machines, etc.

Physical Requirements

• Frequently required to stand; walk; use hands to finger, handle or feel; and reach with hands and arms
• Occasionally required to sit; climb or balance; and stoop, kneel, crouch or crawl
• Must occasionally lift and/or move up to 50 pounds
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus
• Regularly required to talk or hear

Direct Reports

This position is directly responsible for leading all kitchen staff.

Employee Acknowledgement

???????My signature confirms that I have read, reviewed and understand the material contained within this document and have discussed the contents with my manager. Furthermore, I acknowledge that I have received and read my Job Description. I further understand that my job may change at any time with or without an updated job description and that questions about my job or job performance may be directed to my manager/supervisor or the Human Resources Department.