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Executive Chef

2 months ago

Kennedy Space Center, United States Wyndham Hotels & Resorts Full time

**Job Summary**

The Executive Chef is responsible for overseeing the culinary operations of the hotel, ensuring that all food products and services meet the highest standards of quality and excellence. This includes coordinating, supervising, and directing all aspects of food production, while maintaining profitable F&B operations and high-quality products and service levels.

**Key Responsibilities**

  • Assist in coordinating, supervising, and directing all aspects of food production, including menu planning, food preparation, and presentation.
  • Ensure that all food products and services meet the highest standards of quality and excellence.
  • Monitor and control food and labor costs while maximizing guest satisfaction.
  • Provide training for all staff, including chefs, cooks, and other kitchen personnel.
  • Meet corporate quality standards and establish and enforce food specifications, portion control, recipes, and sanitation.
  • Work with other F&B managers and keep them informed of F&B issues as they arise.
  • Coordinate and monitor all phases of Loss Prevention in kitchen areas.
  • Mentor and develop Deep Blu cooks.
  • Prepare and submit required reports in a timely manner.
  • Monitor quality of all food product and presentation.
  • Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
  • Oversee all aspects of the daily operation of the kitchen and food production areas.
  • Respond to guest complaints in a timely manner.
  • Ensure compliance with SOPs in all outlets.
  • Ensure compliance with requisition procedures.
  • Conduct staff performance reviews in accordance with Wyndham standards.
  • Understand, implement, and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
  • Know and enforce all local health department sanitation laws.
  • Work with the Executive Chef and the Director of F&B to create and implement menus.
  • Design and implement employee cafeteria rotating menu and oversee cafeteria operations.
  • Assist in coordinating, supervising, and directing the Stewarding Department.
  • Assist in computing daily food cost.
  • Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
  • Understand daily forecasts and customer counts.
  • Coordinate all par stock levels.
  • Assess food portion size, visual appeal, taste, and temperature of items served.
  • Assist in the direction and training of all chefs to ensure adequate operation in all outlets.
  • Assist in creating menus for prospective clients.
  • Review and approve weekly payroll.
  • Check food purchases for proper ordering, quality, and price structure.
  • Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report, and food cost report.
  • Communicate to Engineering any physical maintenance problems.
  • Assist catering sales on all special menus and price structures.