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Executive Chef
2 months ago
The Renaissance Savory Hotel is seeking an experienced Executive Chef. We seek a candidate who will fit our company culture of bringing value and results to all our constituents, owners, guests and employees.
Requirements
· Supervise all cooking operations including methods, portioning, and garnishing.
· Assist in planning meals and developing menus.
· Requisition food and equipment by giving specifications, quantities, and quality descriptions.
· Ensure attractive presentation of all food dishes.
· Maintain health and sanitation standards.
· Plan and control departmental budget, plan long term and short term business objectives.
· Achieve budgeted revenues and expenses and maximize profitability.
· Contribute to guest satisfaction perception of culinary department and other hotel departments.
· Develop short- and long-term financial and operational plans for the restaurant that relate to the overall objectives of the hotel.
· Manage in compliance with Federal, state, local, and StepStone regulations and standards.
· Maintain and correct procedures for inventory control.
· Ability to accurately use various office and accounting software.
· Train and develop Sous Chefs to manage department budgets, schedule and supervise line cooks, prep. cooks and stewards.
· Interview, hire and train employees, determine/approve pay increases, conduct performance reviews, counseling, discipline and recommend for promotion or termination. Ensure all policies and procedures are adhered to; seek guidance of Human Resources when needed.
· Ensure that all employees attend a monthly meeting to communicate and define new policies and procedures. Assure documentation of meeting minutes and monitors topics to assure a safety related issue is discussed at each meeting.
· Assign one employee to attend monthly Life Safety Committee Meeting. Monitor to ensure information from this meeting are being presented and documented at department's monthly meetings with documentation forwarded to Security Manager.
· Develop and implement quarterly menu development for all meal periods and create customer menus for special events.
· Assist with weekly invoice review.
Requirements:
3 years’ experience as a Executive Chef, Exec Sous Chef preferably with a full-service property
Management experience required
Graduate of an accredited Culinary School program preferred
Proficiency in Microsoft applications is required
Verifiable record improving measurable metrics relation to the Food Department and guest satisfaction
We are an Equal Opportunity Employer.