Executive Chef

Executive Chef, Hotel Indigo Tuscaloosa Downtown

Tuscaloosa, AL

JOB DUTIES AND RESPONSIBILITIES 

• Responsible for long- and short-term planning and day-to-day operations of the kitchen and related culinary departments.
• Manage associates in the kitchen and restaurant in order to attract, retain and motivate associates while providing a safe environment
• Develop and implement an appealing upscale menu that has the ability to be scaled to execute at high volume
• Ensure consistency of food quality, appearance, and plating practices are uniform and followed by all kitchen associates
• Hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, and foster open communication with associates and management
• Plan and manage the procurement, production, preparation, and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
• Monitor and control the maintenance/sanitation of kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Assist in developing and managing the department's budget; continually analyze, forecast, monitor and control the labor and food costs to meet/exceed management/budget objectives.
• Develop and implement menus within guidelines to continually improve revenues and profit margins while maintaining quality.
• Work with colleagues to deliver inspirational service
• Drive revenue
• Any other job duties as assigned
• Minimum of 3 years of experience in a culinary leadership role

KNOWLEDGE, SKILLS AND ABILITIES

• Basic math skills 
• Ability to communicate effectively verbally and in writing 
• Strong leadership skills 
• Ability to exceed expectations of guests and team members 
• Excellent time management skills

Source: Hospitality Online