Executive Chef - Lodging Hospitality Management

Executive Chef

We are looking for an Executive Chef for our 297 room hotel. The duties include:

– Responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests’ needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products.
– Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
– Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel.
– Responsible for the selection, training and development of the personnel within the department. Able to exercise hire and fire discretion within policies. Oversee divisional matters as they relate to federal, state and local employment and civil rights laws.

Job Requirements:

– Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision.
– Must possess basic computational ability.
– Must possess basic computer skills.
– Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
– Extensive knowledge of menu development, insight into marketing, cost and wage control.
– Thorough knowledge of food products, standard recipes and proper preparation.
– Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
– Ability to supervise large staff and accomplish goals on a timely basis.
– Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Food & Beverage Manager.

Previous hotel experience preferred.