Executive Chef

About Us Here at Westin BWI, we prioritize employee engagement! We continue to create a vibrant workplace culture by hosting various fun activities including employee parties, potlucks and spirit weeks to foster connection and healthy employee relationships. Additionally, we celebrate birthdays and work anniversaries with thoughtful gifts spreading the love within our Westin family. We believe that every team member plays a vital role in our success and we're committed to making everyone feel valued and included. We strive to to build a supportive and enjoyable environment together. Don't meet every single requirement of this job? At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information. You may be the perfect candidate for this or for other roles within our organization! We value U.S. military experience and invite all qualified military candidates to apply. Overview Plan and manage the kitchen staff in the procurement, production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Essential Duties and Responsibilities

• Direct the day-to-day operations of all areas of the kitchen including outlets, banquets, stewarding, and purchasing.
• Manage Human Resources in the kitchen in order to attract, retain and motivate the associates while providing a safe environment. Interview, hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles, and discipline and terminate as appropriate.
• Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost-effective manner.
• Monitor and control the maintenance/sanitation of kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Develop, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
• Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
• Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.
• Comply with attendance rules and be available to work on a regular basis.
• Perform any other job-related duties as assigned. Qualifications and Skills
• Two+ years of post-high school education, culinary education is desirable.
• F.

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