Executive Chef

4 weeks ago

Minneapolis, Minnesota, United States The Marquette Hotel Full time
Job Title: Executive Chef

The Executive Chef at The Marquette Hotel is responsible for overseeing the culinary operations of the hotel's kitchen. This includes supervising and assisting in the preparation of all food items, maintaining the highest standards of quality and presentation, and ensuring the cleanliness and sanitation of the kitchen and storage areas.

The ideal candidate will have at least 5 years of progressive experience in a hotel or related field, a 2-year college degree, and 3 or more years of related experience. Alternatively, a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field may be considered.

The Executive Chef will be responsible for:

  • Approaching all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner.
  • Maintaining regular attendance and adhering to Aimbridge Hospitality standards.
  • Maintaining high standards of personal appearance and grooming.
  • Complying with certification requirements, including Food Handlers, Alcohol Awareness, CPR, and First Aid.
  • Maintaining a warm and friendly demeanor at all times.
  • Maintaining food costs within budget guidelines.
  • Establishing and maintaining a file of recipe cards according to Aimbridge Hospitality standards.
  • Attending weekly F&B meetings and conducting monthly department meetings with kitchen staff.
  • Motivating, coaching, counseling, and disciplining kitchen personnel according to Aimbridge Hospitality S.O.P.'s.
  • Reviewing kitchen staff's worked hours for payroll compilation and submitting to accounting on a timely basis.
  • Attending weekly staff meetings and providing training on a rotational basis using the steps to effective training according to Aimbridge Hospitality standards.
  • Being responsible for developing a manager as assigned by the Corporate Office, including sign-off on all competencies and assisting in their placement.
  • Preparing and conducting all kitchen interviews and following hiring procedures according to Aimbridge Hospitality S.O.P.'s.
  • Conducting all 90-day and annual employee performance appraisals according to Aimbridge Hospitality S.O.P.'s.
  • Ensuring implementation of all Aimbridge Hospitality policies and all house rules.
  • Preparing, implementing, and maintaining a record of food specifications.
  • Overseeing all kitchen work areas, including cooks and stewards.
  • Preparing employee shift schedules according to the business forecast, payroll budget guidelines, and productivity requirements.
  • Ensuring that wage progress and productivity reports are completed accurately and on a timely basis according to Aimbridge Hospitality S.O.P.'s.
  • Ensuring compliance to brand and company training using the steps to effective training according to Aimbridge Hospitality standards.
  • Maintaining a clean kitchen by implementing and maintaining a standard of 'Clean As You Go.'
  • Maintaining proper record keeping, including receiving tickets, invoices, transfer logs, according to Aimbridge Hospitality standards.
  • Participating in required M.O.D. coverage as scheduled.
  • Supervising staff in all food preparation, including proper receiving and storage of all food and food-related items.
  • Expediting peak meal periods by maintaining a 'hands-on' approach.
  • Completing all paperwork required by Aimbridge Hospitality on a timely basis.
  • Reviewing B.E.O.s and attending the Daily B.E.O. Meeting.
  • Developing and adhering to kitchen budget according to Aimbridge Hospitality standards.
  • Participating in and overseeing monthly food inventories.
  • Costing out breakfast and salad buffets quarterly (at a minimum).
  • Participating in special F&B promotions and critiquing them after implementation.
  • Ensuring competitive bidding and adhering to corporate purchasing guidelines.
  • Developing and implementing systems to control waste.
  • Reviewing and changing menus as per corporate directive and holding menu tastings after a menu change.
  • Recommending to General Manager all kitchen operating supplies and capital purchases required.
  • Maintaining awareness of local competition and industry trends.
  • Developing employee morale and ensuring training of all Kitchen personnel.
  • Maintaining a professional working relationship and promoting open lines of communication with managers, employees, and other departments.
  • Ensuring that Kitchen employees are at all times attentive, friendly, helpful, and courteous to guests, all other employees, and managers.
  • Maintaining follow-through for all guest requests and complaints presented to the kitchen.
  • Determining and pricing daily specials, ensuring specials are served to standard, plated properly, and evaluated for success/repeat use.
  • Developing production schedules for work assignments.
  • Establishing and maintaining key control systems.
  • Attending monthly all-employee meetings and any other functions as required by management.
  • Ensuring that plating standards and use records are posted according to Aimbridge Hospitality standards.
  • Reviewing food sales for accuracy daily.
  • Reviewing menu abstracts, P.O.S. report, and daily food cost report.
  • Operating and being able to make changes in P.O.S. system.
  • Maintaining an '86'd' item board.
  • Planning employee menus and overseeing Employee Breakroom.
  • Overseeing all outlets and banquet food display merchandising, including prop use and buffet decoration.
  • Maintaining an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports, and tracking logs.
  • Assisting the General Manager and Engineering Department in implementing and maintaining emergency procedures.
  • Maintaining required pars of all stock.
  • Performing any other duties as requested by the General Manager.
  • Access to back-of-house areas of the hotel and sensitive information.
  • Interacting and occasionally having unsupervised contact with guests and/or colleagues.
  • Access and control to sensitive areas in the hotel premises, including Master Keys and/or guestrooms, Storage/Liquor Room, and secured file cabinets.
  • Driving safely on behalf of the company for business reasons.
  • Maintaining a high level of trust and responsibility.
  • Representing the company with a certain level of reputation and good character, as well as exercising sound judgment.

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