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Executive Chef

2 months ago

Santa Monica California, United States The Georgian Hotel Full time
Job Summary:

The Executive Chef is responsible for overseeing and assisting in the preparation of all food items based on standardized recipes for the hotel's restaurants, employee cafeteria, and banquets while maintaining the highest standards to produce an appealing and appetizing product.

He/she is also responsible for ensuring the cleanliness, sanitation, and safety in the kitchen work and storage areas while minimizing waste and maximizing cost/production ratio.

He/she plans meals and assists the Food & Beverage Manager with various assignments, such as pricing banquets, etc. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities.

Key Responsibilities:

  • Supervise and assist in the preparation of all food items based on standardized recipes.
  • Ensure cleanliness, sanitation, and safety in the kitchen work and storage areas.
  • Plan meals and assist the Food & Beverage Manager with various assignments.
  • Minimize waste and maximize cost/production ratio.
  • Conduct monthly department meetings with kitchen staff.
  • Motivate, coach, counsel, and discipline all Kitchen personnel.
  • Review kitchen staff's worked hours for payroll compilation and submit to accounting on a timely basis.
  • Attend weekly staff meetings and provide training on a rotational basis.
  • Be responsible for developing a manager as assigned by the Corporate Office.
  • Prepare and conduct all Kitchen interviews and follow hiring procedures.
  • Conduct all 90-day and annual employee performance appraisals.
  • Ensure implementation of all company policies and house rules.
  • Prepare, implement, and maintain a record of food specifications.
  • Oversee all kitchen work areas, including cooks and stewards.
  • Prepare employee shift schedule according to the business forecast, payroll budget guidelines, and productivity requirements.
  • Ensure that wage progress and productivity reports are completed accurately and on a timely basis.
  • Ensure compliance to brand and company training.
  • Maintain a clean kitchen by implementing and maintaining a standard of 'Clean As You Go.'
  • Maintain proper record keeping (receiving tickets, invoices, transfer logs) according to company standards.
  • Participate in required M.O.D. coverage as scheduled.
  • Supervise staff in all food preparation, including proper receiving and storage of all food and food-related items.
  • Expedite peak meal periods by maintaining a 'hands-on' approach.
  • Complete all paperwork required by the company on a timely basis.
  • Review B.E.O.s and attend the Daily B.E.O. Meeting.
  • Develop and adhere to kitchen budget according to company standards.
  • Participate in and oversee monthly food inventories.
  • Cost out breakfast and salad buffets quarterly (at a minimum).
  • Participate in special F&B promotions and critique them after implementation.
  • Ensure competitive bidding and adhere to corporate purchasing guidelines.
  • Develop and implement systems to control waste.
  • Review/change menus as per corporate directive and hold menu tastings after a menu change.
  • Recommend to General Manager all kitchen operating supplies and capital purchases required.
  • Maintain awareness of local competition and industry trends.
  • Develop employee morale and ensure training of all Kitchen personnel.
  • Maintain a professional working relationship and promote open lines of communication with managers, employees, and other departments.
  • Ensure that Kitchen employees are at all times attentive, friendly, helpful, and courteous to guests, all other employees, and managers.
  • Maintain follow-through for all guest requests and complaints presented to the kitchen.
  • Determine and price daily special. Ensure specials are served to standard, plated properly, and evaluated for success/repeat use.
  • Develop production schedule for work assignments.
  • Establish and maintain key control system.
  • Attend monthly all-employee meetings and any other functions as required by management.
  • Ensure that plating standards and use records are posted according to company standards.
  • Review food sales for accuracy daily.
  • Review menu abstracts, P.O.S. report, and daily food cost report.
  • Operate and be able to make changes in P.O.S. system.
  • Maintain an '86'd' item board.
  • Plan employee menus and oversee Employee Breakroom.
  • Oversee all outlets and banquet food display merchandising, including prop use and buffet decoration.
  • Maintain an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports, and tracking logs.
  • Assist the General Manager and Engineering Department in implementing and maintaining emergency procedures.
  • Maintain required pars of all stock.
  • Perform any other duties as requested by the General Manager.