Executive Chef

1 day ago

Houston Texas, United States The Moran at CityCentre Full time

About The Moran at CityCentre

Welcome to The Moran at CityCentre, where our commitment is to craft extraordinary and indulgent experiences tailored for discerning business travelers, leisure aficionados, and cherished members of the vibrant Houston community. Our ethos is deeply entrenched in the principles of excellence and genuine hospitality, embodying a seamless blend of sophistication and warmth.

Our Mission

We strive to provide unparalleled service and comfort to our esteemed guests, ensuring that every detail is meticulously curated to enhance their stay. From the moment they arrive, they'll be enveloped in an atmosphere of unparalleled sophistication and grace.

Our Vision

We aim to elevate the quintessential Houston experience at The Moran at CityCentre, where luxury knows no bounds and hospitality reigns supreme. We look forward to welcoming you to a world of unparalleled refinement and relaxation.

Job Summary

We are seeking a highly skilled and experienced Culinary Director to lead our kitchen team in the procurement, production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment that conforms to all standards and regulations and achieves profitable, competitive, quality products.

Responsibilities

  • Direct the day-to-day operations of all areas of the kitchen, including outlets, banquets, stewarding, and purchasing.
  • Manage Human Resources in the kitchen to attract, retain, and motivate associates while providing a safe environment.
  • Plan and manage the procurement, production, preparation, and presentation of all food in the hotel in a safe, sanitary, cost-effective manner.
  • Monitor and control the maintenance/sanitation of kitchen, equipment, and related areas to ensure a healthy, safe work environment that meets/exceeds federal, state, corporate, and franchise standards and regulations.
  • Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control labor and food costs through various methods to meet/exceed management/budget objectives.
  • Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
  • Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.
  • Comply with attendance rules and be available to work on a regular basis.
  • Perform any other job-related duties as assigned.

Qualifications

  • Two+ years of post-high school education, culinary education is desirable.
  • Five+ years of employment in a related position.
  • Requires advanced knowledge of the principles and practices within the food profession, including experiential knowledge required for management of people and/or complex problems and food and beverage management.
  • Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
  • Leadership skills to motivate and develop staff and to ensure accomplishment of goals.
  • Ability to work effectively under time constraints and deadlines.
  • Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public, etc.

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