Executive Chef

JOB SUMMARY

Lead Culinary team to consistently execute at a high level, develop, and implement creative menus for outlets and catering focusing on driving revenues, using local and seasonal inspired items when appropriate, create thoughtful presentations showcasing foods. Develop and mentor kitchen team, oversee all kitchen operations that include procurement, production, preparation, and presentation, develop recipes and cost controls, plating specifications, line checks, production schedules, cleaning duties for the hotels in a safe and sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

ESSENTIAL JOB FUNCTIONS

This description is a summary of primary responsibilities and qualifications.  The job description is not intended to include all duties or qualifications that may be required now or in the future.  The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

•            Consistently offers professional, engaging, and friendly service

•            Oversee daily operations of the Kitchen department, including the following culinary areas: Banquets, Outlets, In Room Dining, Staff Cafeteria and Stewarding

•            Responsible for the execution of the hotel's Strategic Plan as it relates to all culinary areas.

•            Role models our service promises and ensures all reporting departments have a keen focus on delivery of our service essentials.

•            Develop and prepare menus suitable to each of the aforementioned areas, balancing creativity and guest requests while ensuring leading edge presentation and food quality.

•            Maintain food and beverage standards using standardized food recipes and safe food handling practices.

•            Optimize the profitability levels through consistent monitoring of inventory levels, food cost controls and the strategic and innovative promotional initiatives and regular assessment of the food product versus value perceived.

•            Use Driftwood’s labor management tools to set and monitor staffing levels and productivity targets with the goal of ensuring a balance between service and profitability.

•            Prepare weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands on support as required

•            Responsible for maintaining staffing levels through proactive recruiting.

•            Ensure that performance management and colleague training/development occurs in a timely and consistent manger.

•            Active involvement in the development and implementation of kitchen & restaurant capital projects

•            Participate in the weekly operational meetings, including the Banquet Event review.

•            Ensure full compliance to hotel’s operating controls and seek innovative ways to improve performance regularly.

•            Oversee the menu creation of our staff restaurant to ensure the highest quality of product for our internal customers.

•            Promote teamwork within the Kitchen department and maintain strong working relationships with all supporting departments.

•            Participate in media and community opportunities to showcase food and beverage products and promote the hotel.

•            Ensure all municipal and state laws regarding hygiene and security are respected, as well as ensuring that colleagues adhere to all health and safety requirements.

•            Personally respond to food-related feedback and ensure proper processes and reports are produced.

•            Ensure that all kitchen equipment is in good working order and is properly maintained.

•            Actively participates in the hotel's Department Head and Food & Beverage meetings, holds regular departmental communication meetings, and supports participation of colleagues in the various hotel committees

KNOWLEDGE, SKILLS & ABILITIES

•            Experienced in high volume catering with hotel top brands and fine dining. 

•            Proven leadership and managerial skills supporting an environment of colleague growth and development, interdepartmental teamwork, and exceptional customer service.

•            Current on all culinary trends and active in the furthering of his/her own culinary development.

•            Extremely creative with strong service skills and demonstrated ability to energize a diverse team of culinary professionals.

•            Proven financial planning skills with the ability to analyze date and trends and implement strategies for improvement.

•            Fully supportive of and cognizant of all Driftwood corporate programs.

•            Experience and comfort with television and other media promotional venues.

•            Computer literate.

PHYSICAL DEMANDS

•            Ability to stand, walk and/or sit and continuously perform essential job functions for an eight-plus hour shift.

•            Frequent twisting, bending, stooping, reaching, standing, walking,

•            Frequent talking, hearing, seeing, and smiling.