Executive Chef

Executive Chef The Westin Crystal City Reagan National Airport Arlington, VA Job Details $100,000 a year 8 hours ago Qualifications Organizing events Menu design Report writing Basic math Staff scheduling Cooking English Mid-level Team development Hiring Culinary Arts Profit & loss Culinary Arts Certificate Supervising experience Managing budgets in a finance role Plating Kitchen staff training Food ordering Kitchen staff scheduling Profit and loss analysis Grammar Experience 2 years Staffing management Organizational budget management Staff development Performance evaluation

Full Job Description Job Responsibilities:

1.

Supervise food preparation staff:

hiring, terminations, disciplinary actions, performance evaluations and development. 2. Schedule all employees under his/her supervision, maintaining adequate staffing levels while adhering to labor standards guidelines. 3. Supervise all cooking operations, including methods, portioning, and garnishing. Ensure attractive presentation of all food and dishes. 4. Plan meals and develops menus. 5. Assist the GM, AGM or Director of F&B and sales staff with banquets, parties, and other special events. 6. Requisition food and equipment, giving specifications, quantities and quality descriptions. 7. Monitor budget and assists GM, AGM or Director of F&B in developing annual operating budget. Assist in maximizing revenues and profits. 8. Other duties as assigned.

Job Skills:

1. Must be able to "prep" food products, using standardized food preparation techniques. 2. Apply principles of rational systems to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Interpret a variety of instructions furnished in written, oral, diagrammatic, or schedule form. 3. Compute discount, interest, profit and loss; commission, markups and selling price; ratio and proportion, and percentages. Calculate surface, volumes, weights and measures.. 4. Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct grammar. 5. Determine time, place, and sequence of operation or action to be taken; Supervise through determining or interpreting work procedures for a group of workers, assigning specific duties, maintaining harmonious relations and promoting efficiency. Physical Requirements Ability to speak and hear in English. Close and distance vision. Frequently lifts/carries up to 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Qualifications Job Qualifications Education

• Graduation with certification from a culinary institution required. Experience
• Minimum 2 years experience as Sous Chef. 2 years kitchen supervisory experience with 3 years kitchen operations experience including at least 1 year in a lead cook position, and 1 year in a steward position; OR, an equivalent combination of education and experience. Licenses/Certifications
• Food Safety Certification Westin Crystal City is seeking a Task Force Executive Che to oversee and support its culinary operations.

This position is responsible for leading all aspects of the kitchen with an emphasis on delivering exceptional quality, maintaining consistency, driving innovation, and achieving strong financial performance.

Job Responsibilities:

1.

Supervise food preparation staff:

hiring, terminations, disciplinary actions, performance evaluations and development. 2. Schedule all employees under his/her supervision, maintaining adequate staffing levels while adhering to labor standards guidelines. 3. Supervise all cooking operations, including methods, portioning, and garnishing. Ensure attractive presentation of all food and dishes. 4. Plan meals and develops menus. 5. Assist the GM, AGM or Director of F&B and sales staff with banquets, parties, and other special events. 6. Requisition food and equipment, giving specifications, quantities and quality descriptions. 7. Monitor budget and assists GM, AGM or Director of F&B in developing annual operating budget. Assist in maximizing revenues and profits. 8. Other duties as assigned.

Job Skills:

1. Must be able to "prep" food products, using standardized food preparation techniques. 2. Apply principles of rational systems to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Interpret a variety of instructions furnished in written, oral, diagrammatic, or schedule form. 3. Compute discount, interest, profit and loss; commission, markups and selling price; ratio and proportion, and percentages. Calculate surface, volumes, weights and measures.. 4. Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct grammar. 5. Determine time, place, and sequence of operation or action to be taken; Supervise through determining or interpreting work procedures for a group of workers, assigning specific duties, maintaining harmonious relations and promoting efficiency. Physical Requirements Ability to speak and hear in English. Close and distance vision. Frequently lifts/carries up to 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Qualifications Job Qualifications Education

• Graduation with certification from a culinary institution required. Experience
• Minimum 2 years experience as Sous Chef. 2 years kitchen supervisory experience with 3 years kitchen operations experience including at least 1 year in a lead cook position, and 1 year in a steward position; OR, an equivalent combination of education and experience. Licenses/Certifications
• Food Safety Certification