Current jobs related to Executive Chef - Coraopolis, Pennsylvania - Concord Hospitality

We are seeking a highly skilled and experienced Executive Chef & Business Manager to join our team at Concord Hospitality. As a key member of our leadership group, you will be responsible for leading by example and developing your staff as assets for the hotel.

• Food Product Development: Develop and enhance the food product presented to guests, making changes that respond to the marketplace and guests' needs, both present and anticipated.
• Quality Control: Maintain quality of food product and ensure consistency in food delivery and standards.
• Team Leadership: Work in support of team goals and measure effectiveness through the Food & Beverage profit and service performance of the hotel.
• Staff Management: Select, train, and develop personnel within the department, planning, assigning, and directing work, appraising performance, rewarding and disciplining employees, safety, addressing complaints, and resolving problems.
• Staffing and Scheduling: Review staffing levels to ensure that guest service, operational needs, and financial objectives are met.
• Supervision: Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Training and Development: Demonstrate new cooking techniques and equipment to staff.
• Purchasing and Receiving: Develop and implement guidelines and control procedures for purchasing and receiving areas.
• Goal Setting: Establish goals, including performance goals, budget goals, team goals, etc.
• Safety and Security: Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Expense Management: Manage department controllable expenses, including food cost, supplies, uniforms, and equipment.
• Vendor Management: Work closely with vendors to obtain the highest quality offerings at the most reasonable price.
• Menu Development: Provide direction for menu development.
• Food Presentation: Determine how food should be presented and create decorative food displays.
• Quality Recognition: Recognize superior quality products, presentations, and flavor.
• Customer Service: Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Guest Feedback: Interact with guests to obtain feedback on product quality and service levels.
• Employee Empowerment: Empower employees to provide excellent customer service, establishing guidelines so employees understand expectations and parameters, and ensuring employees receive ongoing training to understand guest expectations.
• Profit and Loss Control: Control the elements that determine profit and loss, responsible for all major kitchen/restaurant operating expenses, set margins, and manage the business against projections.

• Experience: F&B front and back of house experience is a must.
• Brand Knowledge: Hilton brand and market knowledge is a plus.
• Language Skills: Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
• Marketing Skills: Ability to create marketing strategies and promotional menu items with Chef to increase business volumes.
• Leadership Skills: Must have a positive attitude at all times and serve as a leader on the hotel's Leadership Group.