Executive Chef

Food And Beverage ManagerCreates food menu for all food and beverage operations, outlets, in room dining, catering events and special events.Collaborates with culinary leadership team to brainstorm on event planningSolicits input from food and beverage team on event offerings and appropriate menu changesConducts a visual walk through of the restaurant/lounge during service engaging in guest interaction and observing guest responses to food and serviceProvides feedback to service leadership teamLeads, coaches and manages the performance of the culinary team and outlet management teamDevelops the Sous Chefs to oversee the day-to-day operation of the team and ensure all areas work together cohesivelyEnsures that all culinary team members practice the highest standards of care, food safety, cleanliness and sanitation as it pertains to food preparation, service and holdingProvides teaching and mentoring to the outlet team regarding menu, preparation and food allergensMaintains complete knowledge of and ensure associate compliance with all departmental/hotel policies and proceduresOversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessarySets the standard for food safety, sanitation and cleanliness and workplace safetyEstablish the day's priorities and assign production and preparation tasks for staff to executeReview daily menu specials and offer feedback to Sous ChefsReview banquet event orders and make note of any changesCommunicate both verbally and in writing to provide clear direction to staffTake physical inventory of specified food items for daily inventoryRequisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products receivedReviews equipment needs with the stewarding team and ensure that a cleaning scheduling is strictly adhered to, ensure equipment is in proper working orderReview sales and food cost daily; resolve any discrepancies with the ControllerEnsure that excess items are utilized efficientlyManages food costs and labor according to budgetary guidelines and in line with menu costingExcellent communication skills (both verbal and written)Remains calm under stress and able to multi-task and prioritizeHands-on in the preparation and service of foodAssists the stewarding team as neededFully proficient in variety of kitchen equipment (its maintenance and when repairs are needed)5 – 10 years' progressive experience in a kitchen of similar caliber of volume (high volume, boutique style restaurant, luxury boutique hotel experience)Physically able to provide products to various food stationsMust be able to stand for several hours a day, lifting and carrying up to 25 to 30 lbs.Highly organized and acute attention to detailNumerical acuityExperience managing food costs and labor budgetsWilling to work a flexible schedule, including evenings, weekends and holidays.