Executive Chef

• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Be available to work a flexible schedule, including weekends, holidays, and varied shifts.
• Maintain complete knowledge of all menu items, prices, liquor brands, beers, and non-alcoholic selections available.
• Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department.
• Develops accurate and aggressive short- and long-range financial objectives for the Food and Beverage Department consistent with property objectives.
• Hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
• Handle guest complaints ensuring guest satisfaction.
• Other duties as assigned.

Responsibilities

Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs. Ensures the proper preparation and service of food and beverages to the satisfaction of guest, hotel, franchise, Shaner, health, and safety standards.

Qualifications

• Minimum of five years’ experience in a similar position.
• Ability to satisfactorily communicate with guests, management, and co-workers to their understanding.
• High school graduate or equivalent; certification of culinary training or apprenticeship preferred.
• Safe food handling certification.
• Familiarity with Sales and Marketing tools, as well as food and beverage cost controls.
• Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals.
• Bilingual English/Spanish a plus.