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Executive Chef

2 months ago

Syracuse, United States Marriott Syracuse Downtown Full time
Description

POSITION OVERVIEW:

Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling and storage of all food items in accordance with standards. Coordinate the purchase of all food and develop menus, maintaining approved food costs and labor costs.

REPORTS TO: General Manager

ESSENTIAL JOB FUNCTIONS:

Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.

Interview, hire, train, recommend performance evaluations, resolve problems, provide open communications, and ongoing staff development. Recommend discipline and/or termination when appropriate.

Establish the day’s priorities and assign production and preparation tasks for back of the house (BOH) Kitchen Staff to execute.

Responsible to achieve successful Global Food Safety Audit Quarterly

Review menus with General Manager and offer feedback to Sous Chefs.

Review banquet event orders and make note of any changes.

Operate as the kitchen sanitor.

Communicate both verbally and in writing to provide clear direction to staff.

Take physical inventory of specified food items for daily inventory.

Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with the Purchasing and Store Room personnel. Ensure quality products are received.

Meet with the Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, and health and safety and sanitation follow-up.

Ensure that staff report to work as scheduled; document any late or absent employees.

Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.

Ensure that recipe cards, production schedules, plating guides, and photographs are current and posted.

Ensure that all staff prepare menu items by following recipes and yield guides, according to department standards.

Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.

Observe guest reactions and confer with service staff to ensure guest satisfaction.

Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.

Develop new menu items. Write and test new recipes. Work with Sous Chefs to execute these menu changes.

Assist Catering Department with developing special menus for functions; meet with clients as requested.

Review sales and food costs daily with the Executive Chef. Develop plans as necessary to meet budgeted costs based upon food cost discussions.

Take charge of “family meal” for hotel staff. Ensure that excess items from all outlets as well as banquets are utilized efficiently.

Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff.

Work as part of the culinary team to interview and hire new personnel according to hotel policies and standards.

Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands.

Comply with attendance rules and be available to work on a regular basis.

Perform any other job-related duties as assigned.

REQUIRED SKILLS AND ABILITIES:

Must have the ability to communicate effectively as a leader of the Banquet Culinary Dept. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to “pitch-in” and help co-workers with their job duties and be a team player. Ability to work with all products and food ingredients involved. Ability to operate, clean and maintain all equipment required in job functions. Ability to plan and develop menus and recipes. Ability to apply supervisory skills to plan, organize, direct, coach, train and discipline, as necessary. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 50 lbs. on a continuous schedule.

We are an equal opportunity emploer.Qualifications

Experience as supervisory chef in a catering or banquet setting

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)

Source: Hospitality Online