Job Description The Executive Chef is to direct food ordering, preparation, production, and control for all food outlets and banquet facilities of the hotel. Job Requirements 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 the hotel's policies Oversee divisional matters as they relate to federal, state and local employment and civil rights laws Control the elements that determine profit and loss Responsible for all major operating expenses Set margins and manage the business against projections Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking Professionally represent the hotel in community and industry organizations and events Participate as a team player and provide constructive feedback to all departments Job Qualifications 3 - 5 years' experience as an Executive Chef or an Exec Sous Chef Management experience required Graduate of an accredited Culinary School program preferred Must have experience at properties of similar size and quality Proficiency in Microsoft applications is required Verifiable record improving measurable metrics relation to the Food Department and guest satisfaction

Source:

Hospitality Online