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Executive Chef

3 months ago

Louisville, United States Common Bond Hotels Full time
Job DescriptionJob Description

POSITION SUMMARY

The Executive Chef will oversee kitchen operations, create an innovative menu, oversee all aspects of the organization's food and beverage planning and service, oversee special events, and prepare or coordinate the preparation of food ordered by patrons, adhering to quality and safety standards.


ESSENTIAL DUTIES AND RESPONSIBILITIES

Essential functions include but are not limited to the following:

  • Oversees the operations of the kitchen and back-of-house, ensuring that food and beverages are prepared safely, efficiently, and according to specifications or request.
  • Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards.
  • Creates and modifies the restaurant's menu based on food trends, food costs, patron requests, and seasonal availability.
  • Oversees stocking, ordering, and purchasing of supplies and ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.
  • Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed.
  • Maintains kitchen budget.
  • Sets prices for food and beverage items on the menu.
  • Collaborates with specialty chefs on menu items for example, works with pastry chefs to design an innovative, appealing, and complementary dessert menu.
  • Plans, coordinates, and oversees special events.
  • Participates and provides input towards F&B Marketing activities.
  • Establishes a rapport with patrons and groups to ensure guestsatisfaction and repeat business.
  • Achievement of budgeted food sales, beverage sales, labor costs and profitability.
  • Conducts market analysis regularly to ensure F&B prices are in line with competitors.
  • Other duties as assigned.

SKILLS

  • Extremely creative, with the ability to produce an excellent culinary and restaurant experience for patrons.
  • Excellent problem-solving and decision-making skills.
  • Ability to exercise sound judgment and discretion while maintaining a high level of professionalism and strict confidentiality.
  • High level of accuracy/attention to detail.
  • High degree of emotional intelligence; ability to build and maintain trust with leaders and team members.
  • Creative problem-solving skills that optimize available resources.
  • Ability to take initiative to overcome issues.
  • Strong communication and interpersonal skills.
  • Ability to have difficult conversations with employees.
  • Highly organized and able to manage multiple tasks.
  • Able to carry out complex written and oral instructions.

QUALIFICATIONS / REQUIREMENTS

  • Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook.
  • At least two years of culinary managerial experience required.
  • Business experience preferred.