Executive Chef

Main responsibilities Creating and instilling an overall vision and plan for the restaurants Designing innovative menus to match the theme of the restaurant Creating new dishes to fit the menus Evaluating commodities and item pricing for maximum purchasing efficiency Sourcing unique ingredients for the menus Purchasing food and supplies from only company approved vendors Organizing budgets and finances for the kitchens Ensuring quality of food is consistently high and all food safety practices are in place People responsibilities Organizing, hiring, and training new kitchen staff along with cross training existing staff Assisting kitchen staff with food prep and recipe creation Hold all kitchen staff accountable to maintain company standards Monitor performance of staff and ensure all procedures are completed to company standards; rectify deficiencies with respective personnel. Set the example at all times with positive leadership and motivation Responsible for leading by example while promoting the company vision or Display exceptional leadership by providing a positive work environment, and demonstrating a dedicated and professional approach to management. Facility responsibilities Maintain all equipment in proper working order Maintain all workspace in proper cleanliness standards Follow all safety guidelines for all areas Financial responsibilities Implement and follow all production, ordering, inventory, and recipe adherence to maximize food cost efficiency Forecast and schedule labor to stay within established budget guidelines Minimize overtime with proper staff levels and scheduling Set and maintain noncontrollable purchasing to be within budget guideline Follow up with all repair and maintenance vendors for proper completion of work and invoicing Other assigned tasks as needed Executive Chef (part of Marriott International) 3.5 3.5 out of 5 stars Muskegon, MI 49442 Delta by Marriott, Downtown Muskegon 526 reviews Main responsibilities Creating and instilling an overall vision and plan for the restaurants Designing innovative menus to match the theme of the restaurant Creating new dishes to fit the menus Evaluating commodities and item pricing for maximum purchasing efficiency Sourcing unique ingredients for the menus Purchasing food and supplies from only company approved vendors Organizing budgets and finances for the kitchens Ensuring quality of food is consistently high and all food safety practices are in place People responsibilities Organizing, hiring, and training new kitchen staff along with cross training existing staff Assisting kitchen staff with food prep and recipe creation Hold all kitchen staff accountable to maintain company standards Monitor performance of staff and ensure all procedures are completed to company standards; rectify deficiencies with respective personnel. Set the example at all times with positive leadership and motivation Responsible for leading by example while promoting the company vision or Display exceptional leadership by providing a positive work environment, and demonstrating a dedicated and professional approach to management. Facility responsibilities Maintain all equipment in proper working order Maintain all workspace in proper cleanliness standards Follow all safety guidelines for all areas Financial responsibilities Implement and follow all production, ordering, inventory, and recipe adherence to maximize food cost efficiency Forecast and schedule labor to stay within established budget guidelines Minimize overtime with proper staff levels and scheduling Set and maintain noncontrollable purchasing to be within budget guideline Follow up with all repair and maintenance vendors for proper completion of work and invoicing Other assigned tasks as needed