Executive Chef

4 weeks ago

Hood River, United States Columbia Gorge Hotel Hood River, OR Full time
Job DescriptionJob Description

POSITION DESCRIPTION

 

Position Title:            Executive Chef                               Reports To:  G.M.

                                   

Department:                   Kitchen                                  Date:       March 2024

 

 

Position Summary:

sponsible for preparing and providing high quality food standards with consistency throughout.

 

Supervision Received:

Supervision is received from the General Manager

 

Essential Functions:

  • Operating Results in the restaurant, lounge and banquets. 
  • Communicate, daily, with the Executive Chef for an update regarding planning, staffing, and internal procedures.
  • Complete daily food requisition and oversee specials utilizing any build up of overstock.
  • Participate in banquet/private dining functions from planning to preparation to dish up of function.
  • Maintains product inventory levels for kitchen.
  • Ensures quality and timeliness of employee meals.
  • Ensures consistent product quality, recipes and dishes to restaurant, room service, lounge and private events.
  • Controls the performance of the staff under his supervision.
  • Ensures Staffing Results are achieved in kitchen and dishwashing department.  These results include but are not limited to the following:
  • Select, train, supervise, develop, discipline and counsel employees
  • Prepares weekly staffing schedule.
  • Maintains a schedule of cleaning projects for cooks and cleaning staff.
  • Ensures a safe working environment for kitchen staff.
  • Ensures Financial Results are achieved for both the restaurant and banquets.  These results include but are not limited to the following:
  • Assists in maintaining budgeted labor and food costs.
  • Performs the coding and logging of all kitchen invoices.
  • Assists in maintaining budgeted labor and food costs.
  • Assists in creating menus for the various F&B outlets, recipes, presentation and costing of the menus.

 

  • Performs all necessary administrative functions for the business.  These functions include but are not limited to the following:
  • Conduct daily walk-through of all walk in refrigerators, storage rooms and food lines to ensure rotation, usage, cleanliness and proper sanitation
  • Creates and delegates prep list
  • Complies with all policies and procedures set forth by the Hotel’s  Employee Handbook
  • Maintains a clean and safe work area.
  • Maintains and builds positive relationships within the property, community and industry to include:
  • Keep in contact with banquet department to ensure quality and consistency.
  • Maintains good service times.
  • Maintains a professional relationship with all co-workers.

 

Secondary Functions:

  • Performs all other duties as assigned.

 

Qualifications:

  • Certification in the culinary field preferred
  • Have five years of culinary experience.
  • Possession of, or ability to obtain, a valid Food Handler’s Card
  • Ability to stand and/or walk for entire shift.
  • Ability to work with a minimum of supervision
  • Ability to solve problems and deal courteously and tactfully with employees and the general public
  • Detail oriented
  • Ability to organize and prioritize to meet deadlines
  • Ability to be a self starter
  • Ability to work varied shifts
  • Ability to maintain a professional appearance at all times and adhere to uniform standards
  • Ability to work as part of a team
  • Ability to communicate effectively
  • Ability to read and follow both verbal and written instructions
  • Ability to multi-task and work well under pressure

 

Working Conditions:

This position requires the ability to perform those activities necessary to complete the essential functions of the job, either with or without reasonable accommodation.

 Walking:        40%

Standing:      40%

Sitting:                        10%

Bending:       5%

Lifting:            5% / up to 50 lbs.

                        100%

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