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Task Force Executive Chef

3 months ago

Reston, Virginia, United States Crescent Hotels & Resorts Full time
Join Our Culinary Vanguard IMPACT Team/Task Force Executive Chef

Step into a role where your culinary expertise and visionary leadership will shape the dining experiences across our esteemed properties. As a key member of our IMPACT Team/Task Force, you'll travel extensively, infusing each location with innovative ideas and culinary excellence. Reporting to both the on-property Executive Committee Member and the Crescent Corporate F&B Leader, you'll be the bridge that connects our properties with the pinnacle of culinary sophistication.

Your mission is to craft unforgettable culinary experiences for our guests. From the moment they step into our dining venues, you'll ensure they are enveloped in an atmosphere of luxury, excitement, and innovation. Whether it's an intimate dinner, a lavish banquet, or a lively lounge experience, your leadership will set the stage for memories that last a lifetime. You will design and execute service standards that elevate every guest interaction, transforming ordinary moments into extraordinary experiences.

Your Mission:

  1. Master Policies: Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.
  2. Lead and Inspire: Train, evaluate performance, resolve problems, communicate openly, and recommend disciplinary actions when necessary.
  3. Prioritize Excellence: Establish daily priorities and assign production and preparation tasks for staff.
  4. Innovate Menus: Create daily menu specials, collaborating with the Executive Chef to receive feedback.
  5. Review and Adjust: Review banquet event orders, noting any changes and ensuring smooth execution.
  6. Communicate Clearly: Provide clear direction to staff, both verbally and in writing.
  7. Inventory Control: Take physical inventory of specified food items daily and manage requisitions.
  8. Quality Assurance: Ensure supplies are received and stored correctly, maintaining high-quality standards.
  9. Collaborate: Work with the Steward to review equipment needs, cleaning schedules, health/safety, and sanitation follow-up.
  10. Manage Attendance: Ensure staff report to work as scheduled, documenting any lateness or absences.
  11. Equip the Team: Ensure each kitchen work area is stocked with necessary tools, supplies, and equipment.
  12. Maintain Standards: Keep recipe cards, production schedules, plating guides, and photographs current and posted.
  13. Quality Control: Ensure all staff prepare menu items according to recipes and yield guides, meeting department standards.
  14. Monitor Performance: Oversee staff performance, ensuring all procedures are completed to standards and rectifying deficiencies.
  15. Enhance Guest Experience: Observe guest reactions and confer with service staff to ensure satisfaction.
  16. Ensure Excellence: Conduct frequent walk-throughs of kitchen areas, directing personnel to correct deficiencies and maintain quality.
  17. Menu Development: Assist the Executive Chef in menu development and execution.
  18. Exceed Expectations: Work with the catering department to ensure guest satisfaction and exceed expectations.
  19. Financial Oversight: Review sales and food costs with the Executive Chef to meet budgeted costs.
  20. Efficiency: Ensure excess items are utilized efficiently.
  21. Train the Team: Oversee and direct training of new hires, maintaining an ongoing training program for existing staff.
  22. Maintain Standards: Adhere to hotel policies and standards.
  23. Versatile Duties: Perform any other job-related duties as assigned.
  24. Reliable Presence: Comply with attendance rules and be available to work on a regular basis.

    What You Bring:

  25. Experience: 4+ years in the hotel and/or restaurant food industry. Food Handler Certification (if applicable).
  26. Education: Bachelor's degree in Hospitality/Restaurant Management, Business, or equivalent field preferred.
  27. Comprehensive Skills: Experience with all aspects of restaurant/banquet/catering operations, including budgeting, expense management, inventory, payroll and labor costing, staffing, marketing, owner relations, and P&L management.
  28. Tech-Savvy: Proven knowledge of restaurant POS systems.
  29. Passion: A love for creating and personalizing exceptional guest experiences
  30. Flexibility: Ability to work evenings, weekends, and holidays as needed.

    Join us and be part of a team that's redefining luxury dining. Elevate your career and leave a lasting impression on our guests, one unforgettable experience at a time.

    We are committed to providing you with:

  31. Excellent compensation package with an annual salary range of $110, ,000
  32. An exceptional benefit plan for eligible associates & your family members
  33. 401K matching program for eligible associates
  34. Discounts with Hilton and our Crescent managed properties in North America for you & your family members
    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 c) Source: Hospitality Online