Exec Chef

Exec Chef Providence, RI Job Details Full-time 1 day ago Benefits Paid holidays Disability insurance Dental insurance 401(k) Flexible spending account Paid time off Employee assistance program Vision insurance Qualifications Menu design Financial forecasting Computer operation Customer communication Sourcing Preventative hardware maintenance Internal controls Food safety management Quality assurance within food and beverage industry Operations management Operational risk management Sales Inventory management New product development 5 years Expense management Computer literacy Staff scheduling Greeting customers Hotel quality control Regulatory compliance Cooking Data reporting Employee retention Routine inspections Managing hospitality teams Marketing management Full cycle recruiting Marketing strategy development Compliance management implementation High school diploma or GED Sanitation procedures Team development Culinary Arts Sensory evaluation Kitchen cost control Continuous improvement Team management Driving Decision making Financial control management Plating Kitchen staff training Conflict management Implementing HR recruitment processes Data interpretation Recruiting Hotel customer satisfaction operations Interviewing Materials management in food and beverage Business planning Food ordering Productivity software Kitchen staff scheduling Supplier selection Senior level Cross-functional collaboration Managing hospitality operations budgets Leadership Implementing cost-saving initiatives Delegation Hotel safety procedures Communication skills Staffing management Technical Proficiency Cross-functional communication Overseeing training Organizational budget management Fixed asset management Health and safety training programs Customer complaint resolution Staff development Hotel maintenance management Performance evaluation Full Job Description Job Overview The Executive Chef is responsible for overseeing the entire kitchen operation, ensuring the quality and consistency of food quality, presentation, managing kitchen staff, and collaborating with other departments to maintain high standards of culinary excellence.

ESSENTIAL FUNCTIONS

Guest Satisfaction - Direct and ensure Kitchen standards and procedures are followed. Direct Kitchen staff schedules to ensure adequate coverage while managing the department budget. Ensure timely response to guest needs. Resolve guest complaints as appropriate to maintain guest satisfaction. Regularly review service scores to identify areas needing improvement and implement appropriate changes. Ensure the Kitchen staff regularly adheres to all guest service basics such as uniforms, name tags and proper guest greeting. Be knowledgeable on hotel facilities, services and the city to assist guests as appropriate. Human Resources - In conjunction with the Human Resources department, direct recruiting, hiring, training, development and retention of a motivated and efficient Kitchen staff. Clearly communicate to associates the standards of performance and their role in contributing to individual and team success. Ensure all required training occurs including orientation, safety, fire, and blood-borne pathogen. Coach, counsel, resolve conflicts, discipline and terminate as appropriate through fair treatment and in compliance with Company policies and procedures. Conduct associate performance and salary reviews in a timely manner and in accordance with Company guidelines. Ensure all policies and procedures are followed. Insist on a work environment that is free from harassment. Promote the hotel as an employer of choice in the community. Sales/Profitability - Develop, recommend, implement and manage the Kitchen annual budget, business/marketing plan, and objectives to meet/exceed expectations. In conjunction with Sales, market Food & Beverage to meet/exceed sales and financial objectives. Investigate new and improved menus, food preparation, and service methods. Develop and direct implementation of menus, displays and presentations to capture more guests and a larger share of the local market. Ensure kitchen costs are within budgeted guidelines. Review vendors and products to ensure procurement of top quality products at minimum prices. If necessary, develop action steps to correct any expense problems. Submit recommendations for changes and improvements to the General Manager. Life Safety/Risk Management - Assist the General Manager with hotel life safety. Direct and promote an accident prevention program to minimize liabilities and related expenses. Ensure appropriate Kitchen sanitary, safety, security and emergency procedures are in place, followed and comply with policies, standards and regulations. Ensure the staff is proficient in sanitary, safety security and emergency procedures. Notify the General Manager of any potential liability and propose proper course of action to prevent the hotel from incurring any such liability. Make recommendations to the General Manager on additional safeguards as appropriate. Practice safe work habits. Leadership - Direct all facets of Kitchen services. Keep abreast of brand standards and the competition's products and strengths to continually improve revenues and profit margins while maintaining quality. Use business/management knowledge, applications in the industry, and experiences to provide leadership, both internally and externally, to assist the General Manager in positioning the hotel as a market leader. Be a coach with a positive attitude on a daily basis. Implement, manage and comply with Company policies, practices and programs. Ensure compliance with brand standards and local, state and national regulations. Ensure optimal levels of quality service and hospitality are provided to guests. Regular and timely attendance with high standards of personal behavior, appearance and grooming including wearing the proper nametag when working Asset Management - Walk the operations daily to identify issues and to speak with and listen to associates. Ensure associates are properly trained in food storage, handling, preparation, cooking and plating. Ensure associates are properly trained to use the equipment and in sanitary procedures. Ensure adequate controls are installed and maintained for the protection of the hotel's financial assets against loss or misappropriation. Ensure preventative maintenance programs are in place to protect assets and maintenance related problems are reported to Engineering through proper channels. Inspect and evaluate the condition of the Kitchen areas, equipment and food and beverage inventories. Submit recommendations for changes and improvements to the General Manager. Work collaboratively with the Corporate Office to ensure Company assets are accurately tracked. Ensure associates are properly trained in the use and maintenance of Company assets.

Life Safety/Risk Management - Assist the General Manager with hotel life safety. Direct and promote an accident prevention program to minimize liabilities and related expenses. Ensure appropriate Kitchen sanitary, safety, security and emergency procedures are in place, followed and comply with policies, standards and regulations. Ensure the staff is proficient in sanitary, safety security and emergency procedures. Notify the General Manager of any potential liability and propose proper course of action to prevent the hotel from incurring any such liability. Make recommendations to the General Manager on additional safeguards as appropriate. Practice safe work habits. Leadership - Direct all facets of Kitchen services. Keep abreast of brand standards and the competition's products and strengths to continually improve revenues and profit margins while maintaining quality. Use business/management knowledge, applications in the industry, and experiences to provide leadership, both internally and externally, to assist the General Manager in positioning the hotel as a market leader. Be a coach with a positive attitude on a daily basis. Implement, manage and comply with Company policies, practices and programs. Ensure compliance with brand standards and local, state and national regulations. Ensure optimal levels of quality service and hospitality are provided to guests. Regular and timely attendance with high standards of personal behavior, appearance and grooming including wearing the proper nametag when working Communication - Ensure all communication containing Company, hotel, brand and guest information is consistent with privacy policies, practices and regulations. Maintain a consistent professional and positive attitude when communicating with guests and associates. Maintain effective two-way communications that crosses departmental lines. Approach all encounters and actions with guests and associates in a friendly, service oriented manner. Conduct regularly scheduled meetings with the Kitchen staff to provide organizational information and educate associates on changes and activities. Communicate Kitchen activities and plans with peers and superiors to obtain appropriate consultation, guidance and approval. Administration - Direct the compilation and analyze various corporate reports and property reports to provide management with accurate information and to comply with corporate policies and procedures as well as government laws and regulations. Complete all required and requested reporting in a timely and accurate manner. Perform special projects and other responsibilities as assigned. Participate in task forces and committees as requested. As requested, assist the General Manager with the preparation of the annual hotel budget and forecasts

Education and Experience:

High school education plus a degree in culinary arts or related major. Five or more years of related experience. Alcohol awareness certification and familiarity with hospitality industry practices preferred.

Skills and Abilities:

This position requires a substantial and successful track record in profitable Kitchen management while maintaining integrity and professional bearing. Possess knowledge of accounting and budgeting along with the ability to compile facts/figures and analyze information that involves data manipulation or interpretation to arrive at logical conclusions. Ability to anticipate and identify issues and exercise initiative to investigate, interpret and weigh alternatives to reach logical conclusions and make sound business decisions. Display consistent professional leadership while simultaneously handling competing and changing priorities and projects. Remain positive, resourceful and possess the ability to improvise while working in a fast-paced environment, sometimes under pressure. The ability to effectively and efficiently schedule, manage and delegate work. Appropriately and effectively interview, hire, motivate, develop, monitor and address staff performance matters. Possess excellent listening, verbal and written communication skills with professionalism, diplomacy and confidentiality. Computer proficiency in Microsoft office along with the ability to travel when needed. Must satisfy and comply with the legal requirements for employment within the jurisdiction.

Working Conditions & Physical Effort:

Work is normally performed in an interior hotel environment. While performing job duties, the associate speaks, listens, completes documents, processes requests and operates office equipment such as a telephone, calculator, computer, copier and fax. Physical requirements include extended periods of standing and/or walking, bending, reaching, pulling, pushing, kneeling, and lifting up to 50 pounds. The work involves some exposure to extreme temperatures, chemicals, dirt, fumes, smoke, unpleasant odors, and/or loud noises. The exposure to hazards or physical risks requires following basic safety precautions and use of applicable protective equipment. The job requires close vision with or without corrective lenses. This position is required to operate a motor vehicle.

Menu Planning and Development:

Develop and update menus in collaboration with the food and beverage team to meet customer preferences and seasonal availability. Create innovative and diverse culinary offerings that reflect the hotel's brand standards and customer demographic. Maintain strict quality control standards for all food produced in the kitchen. Conduct regular tastings and inspections to ensure consistency and excellence in food presentation and flavor. Stay updated on culinary trends and industry best practices. Introduce new and innovative culinary concepts to enhance the hotel's reputation.

Kitchen Management:

Oversee day-to-day kitchen operations, including food preparation, cooking, and presentation. Ensure adherence to Brand and State Specific hygiene and safety standards in the kitchen. Manage kitchen inventory, ordering, and cost control to maximize profitability. Ensure compliance with all annual inspections, Department of Health requirements, and Brand Standard Audits.

Staff Supervision and Training:

Recruit, train, and supervise kitchen staff, ensuring they adhere to high standards of professionalism and culinary excellence. Conduct regular training sessions to keep the kitchen staff updated on new techniques, menu items, and safety procedures.

Collaboration:

Work closely with the Sales and Operations Team, to meet the culinary needs of guests and clients. Collaborate with vendors to source high-quality ingredients.

Budgeting and Cost Control:

Aide the general manager in preparing the kitchen budget, including labor, food costs, and overhead expenses. Implement cost control measures to maximize profitability without compromising quality. What you Bring Proven experience as an Executive Chef or in a similar leadership role in a high-volume kitchen. Culinary degree or equivalent professional experience. Strong leadership and management skills. In-depth knowledge of various cooking methods, ingredients, equipment, and procedures. Excellent communication and interpersonal skills. Ability to work in a fast-paced environment and handle pressure. Up-to-date knowledge of industry trends and innovations.

Working Conditions & Physical Effort:

Physical work is a primary part of many of our hotel and resort jobs. Physical requirements include extended standing and walking, climbing, bending, reaching, pulling, pushing, kneeling, and lifting to 50 lbs. Some work is performed in an interior hotel environment with equipment and machines.

Benefits:

Benefits for Full Time employees may include: Health, Dental and Vision Insurances Disability Insurances Supplemental Life Insurances Identity Theft Protection Flexible Spending Accounts 401(k) Retirement Plan Paid Time Off, Vacation and Holidays Employee Assistance Program

AMAZING HOTEL DISCOUNTS

to any property in the TPG portfolio and

MUCH MORE!

•Benefits vary by location• EEO/VET/DISABLED