Executive Chef

The Pilot House at the in Natchez, Mississisppi, is excited to announce an exceptional career opportunity for an experienced Executive Chef. Qualified candidates will be driven to succeed, possess excellent multitasking, interpersonal and communication skills with the desire to develop people and culture while having a strong culinary background and a passion for food and the guest experience. In addition to advanced creative culinary skills, this individual must have experience in cost controls and take full ownership and responsibility for all culinary operations. We are looking for an Executive Chef that will set us apart from our competition with their culinary creativity and commitment to excellence. This position will manage the main kitchen and conference center catering to a 175 person banquet room. They will report directly to the General Manager and participate as a member of the Executive Committee and hotel management.

The Executive Chef is responsible for overseeing all culinary functions for the hotel. This position will work continually to improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. The Executive Chef must ensure that sanitation and food standards are achieved. Areas of responsibility include overseeing all food preparation areas (e.g. banquets, room service, restaurants, bar/lounge, and employee satisfaction) and all support areas (e.g., dish room, purchasing).: Managing cost controls and controlling expenditures for the account Planning and creating seasonal menus Purchasing and managing inventory Rolling out new culinary programs in conjunction with marketing, 175 conference and banquet faciltiy, and culinary team. Leads kitchen management team (Sous Chef and Culinary Supervisors) Provides direction for all day-to-day operations Ensures property policies are administered fairly and consistently Reviews staffing levels to ensure that guest services and operational needs and financial objectives are met. Develops implements guidelines and control procedures for inventory Manages department controllable expenses including food costs, supplies, uniforms and equipment Participates in the budgeting process for areas of responsibility Knows and implements brand standards Demonstrating new cooking techniques and equipment to staff Ability to instill safety and sanitation habits in all employees. Teach culinary team the importance of consistency in preparation and presentation Displays leadership in guest hospitality, exemplify excellent customer service and promotes a positive atmosphere for guest relations Positively responds to and handles guests problems and complaints Thorough knowledge of food handling and preparation techniques Ensure that level of quality, portion control, and plate presentation is consistent Coach and counsel employees to reflect TriStar Hotel service standards and procedures A minimum of 3-5 years of high volume Executive Chef experience required Culinary Arts Degree, equivalent experience and training will be considered Prior experience in hospitality culinary management. Comprehensive knowledge of hotel Food and Beverage function. Comprehensive knowledge of banquet operations. Demonstrated skills in leading a diverse team members with varying degrees of experience. Ability to teach and inspire team members to be their best every day. Must have a flexible schedule to work during days, nights, weekends, and some holidays as needed. At the Pilot House, we believe our guests select us because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences. Hyatt associates work in an environment that demands exceptional performance, yet reaps great rewards. Whether it's career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, then we are ready for you.

TrisStar Hotels, LLC., is an equal employment opportunity employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.

Job Type:

Full-timePay:

$75,000 base per year, up to $20,000 bonusFood cost target (28-32%)Labor TargetRevnue growth/covers

Banquet ProfitabiliteBenefits:

Experience level: 5-8 years Weekly day range: Monday to Friday Weekends Work setting: Hotel / Restaurant Upscale casual restaurant

Location:

In person

Pay:

$72,000.00 - $75,000.00 per year

Benefits:

Paid time off

Work Location:

In person