Executive Chef

Job Summary

The Executive Chef is responsible for supervising and assisting in the preparation of all food items, based on standardized recipes, for the Restaurant, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, work and storage areas while minimizing waste and maximizing cost/production ratio. He/she plans meals and assists the Food & Beverage Manager with various assignments, i.e., pricing, banquets, etc. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities.

Education & Experience:

At least 5 years of progressive experience in a hotel or a related field, a 2-year college degree, and 3 or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field

Must be proficient in Windows operating systems, Company approved spreadsheets and word processing

Supervisory experience required

Must be able to convey information and ideas clearly

Must be able to evaluate and select among alternative courses of action quickly and accurately

Must work well in stressful, high pressure situations

Must maintain composure and objectivity under pressure

Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary

Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need

Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by coworkers and guests

Must be able to work with and understand financial information and data, and basic arithmetic functions

Job Duties & Functions:

Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner

Maintain regular attendance in compliance with Aimbridge Hospitality standards, as required by scheduling which will vary according to the needs of the hotel

Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards)

Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations

Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, CPR and First Aid

Maintain a warm and friendly demeanor at all times

Maintain food costs within budget guidelines

Establish and maintain a file of recipe cards according to Aimbridge Hospitality standards.

Attend Weekly F&B Meeting

Conduct monthly department meetings with kitchen staff according to Aimbridge Hospitality standards

Motivate, coach, counsel and discipline all Kitchen personnel according to Aimbridge Hospitality S.O.P.'s

Review kitchen staff's worked hours for payroll compilation and submit to accounting on a timely basis

Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to Aimbridge Hospitality standards

Be responsible for developing a manager as assigned by the Corporate Office, including sign-off on all competencies and assist in his/her placement

Prepare and conduct all Kitchen interviews and follow hiring procedures according to Aimbridge Hospitality S.O.P.'s

Conduct all 90 day and annual employee performance appraisals according to Aimbridge Hospitality S.O.P.'s

Ensure implementation of all Aimbridge Hospitality policies and all house rules

Prepare, implement and maintain a record of food specifications

Oversee all kitchen work areas including cooks and stewards

Prepare employee shift schedule according to the business forecast, payroll budget guidelines and productivity requirements. Present the Schedule and the Wage Progress Report to the General Manager weekly

Ensure that wage progress and productivity reports are competed accurately and on a timely basis according to

Aimbridge Hospitality S.O.P.'s

Ensure compliance to brand and company training using the steps to effective training according to Aimbridge Hospitality standards

Maintain a clean kitchen by implementing and maintaining a standard of "Clean As You Go"

Maintain proper record keeping (receiving tickets, invoices, transfer logs) according to Aimbridge Hospitality standards

Participate in required M.O.D. coverage as scheduled

Supervise staff in all food preparation, including proper receiving and storage of all food and food-related items

Expedite peak meal periods by maintaining a "hands on" approach

Complete all paperwork required by Aimbridge Hospitality on a timely basis

Review B.E.O.s and attend the Daily B.E.O. Meeting

Develop and adhere to kitchen budget according to Aimbridge Hospitality standards

Participate in and oversee monthly food inventories

Cost out breakfast and salad buffets quarterly (at a minimum)

Participate in special F&B promotions and critique them after implementation

Ensure competitive bidding and adhere to corporate purchasing guidelines

Develop and implement systems to control waste

Review/change menus as per corporate directive and hold menu tastings after a menu change

Recommend to General Manager all kitchen operating supplies and capital purchases required

Maintain awareness of local competition and industry trends

Develop employee morale and ensure training of all Kitchen personnel

Train all kitchen staff to Aimbridge Hospitality standards using the steps to effective training according to Aimbridge Hospitality standards

Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments

Ensure that Kitchen employees are at all times attentive, friendly, helpful and courteous to guests, all other employees and managers

Maintain follow through for all guest requests and complaints presented to the kitchen

Determine and price daily special. Ensure specials are served to standard, plated properly and evaluated for success/repeat use

Develop production schedule for work assignments

Establish and maintain key control system

Attend monthly all-employee meetings and any other functions as required by management

Ensure that plating standards and use records are posted according to Aimbridge Hospitality standards

Review food sales for accuracy daily

Review menu abstracts, P.O.S. report and daily food cost report

Operate and be able to make changes in P.O.S. system

Maintain an "86'd" item board

Plan employee menus and oversee Employee Breakroom

Oversee all outlets and banquet food display merchandising, including prop use and buffet decoration

Maintain an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports and tracking logs

Assist the General Manager and Engineering Department in implementing and maintaining emergency procedures

Maintain required pars of all stock

Perform any other duties as requested by the General Manager

Access to back of house areas of the hotel and sensitive information

Interact and occasionally have unsupervised contact with guests and/or colleagues

Access and control to sensitive areas in the hotel premises, including Master Keys and/or guestrooms, Storage/Liquor Room, and secured file cabinets

Drive safely on behalf of the company for business reasons

Maintain a high level of trust and responsibility

Represent the company with certain level of reputation and good character as well as exercise sound judgement

Working Conditions/Environment:

The following outlines the work environment employees will encounter while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.