Executive Chef

20 hours ago

Portland, Oregon, United States Azul Hospitality Full time
Executive Chef Opportunity at Azul Hospitality

We are seeking an experienced Executive Chef to lead our culinary team at Azul Hospitality. As a key member of our management team, you will be responsible for overseeing the food preparation, production, and control for all food outlets and banquet facilities at our resort.


Key Responsibilities
  • Supervise and coordinate the activities of lead cooks, line cooks, prep cooks, and stewards to ensure efficient and effective food preparation and service.
  • Develop and implement new menu ideas and recipes to enhance the food product and respond to guest needs and preferences.
  • Order food products and supplies from vendors and manage inventory to ensure optimal stock levels and minimize waste.
  • Lead the preparation and production of meals, ensuring high-quality food presentation and presentation.
  • 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 and ensuring seamless service.
  • Ensure compliance with all safety and sanitation standards and regulations, team member productivity and performance, cost controls, and overall profitability.
  • Visually inspect, select, and use quality food and beverage products, including fruits, vegetables, meats, fish, and spices.
  • Create and implement new menus and individual food items, ensuring consistency and quality.
  • Set targeted sanitation standards and ensure food cost is always in the forefront of culinary staff's minds.
  • Assume the role of liaison between the culinary team and all other hotel departments, ensuring seamless communication and collaboration.
  • Participate in and oversee monthly food inventories, ensuring accurate stock levels and minimizing waste.
  • Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
  • Provide support of a specialist nature to the Executive Committee, particularly to the Executive Chef, and work in support of team goals and measures effectiveness through Food Cost, Payroll, and Food & Beverage profit performance of the resort.
  • Maintain food costs within budget guidelines, ensuring optimal profitability.
  • Participate in the hiring process of new staff members, ensuring the best candidates are selected for the role.
  • Conduct and participate in monthly departmental meetings, ensuring open communication and collaboration.
  • Manage the payroll of the culinary team, including daily management of the time and attendance system.
  • Continuously evaluate the performance and encourage improvement of the staff members in the food and beverage department.
  • Arrange, provide, and supervise training of new staff members, including familiarization of property, standard operating procedures, and policies.
  • Serve as a role model to all staff members, adhering closely to policies and procedures, practicing the highest standards of performance.

Requirements
  • High school or equivalent education required.
  • Minimum of two years of culinary schooling preferred.
  • Five years of prior experience as a Chef with knowledge of most international and domestic dishes.
  • Extensive knowledge of wine pairing.
  • Certification as a Chef or Certified Master Chef by a government-accredited culinary agency.
  • Safe Server Alcohol & Food Handlers certification required.
  • Ability to provide and maintain a valid driver's license, as the position may require the operation of motorized and electric vehicles.
  • CPR certification and/or First Aid training preferred.

Physical Demands
  • Environmental conditions are inside, with moderate temperature and controlled by hotel environmental systems.
  • Must be able to work in extreme temperatures, such as freezers (-10°F) and kitchens (+110°F), for one (1) hour or more.
  • Must be able to stand and exert well-paced mobility for up to four (4) hours in length.
  • Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
  • Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
  • Must be able to lift up to 45 lbs. as needed.
  • Must be able to push and pull carts and equipment weighing up to 250 lbs.
  • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
  • Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.
  • Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors.
  • Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
  • Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks occasionally.
  • Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch-tone phone, filing cabinets, FAX machines, photocopiers, dolly, and other office equipment as needed.
  • Ability to work primarily with fingers to pick, pinch, type, and carry out substantial movements (motions) of the wrists and hands as well.

Specific Job Knowledge, Skills, and Abilities
  • Must be able to speak, read, write, and understand the primary language used in the workplace.
  • Requires good communication skills, verbal, written, and electronic.
  • Considerable knowledge of complex mathematical calculations and computer programs.
  • Must have excellent leadership capability and customer relations skills.
  • Must be detail-oriented with outstanding organizational and communication skills.
  • Must possess intermediate computer skills.
  • Must possess basic computational skills.
  • Knowledge of computer programs, math skills, as well as budgetary analysis capabilities required.
  • Ability to analyze, foresee user needs, and make judgments to ensure proper tools are provided at property level.
  • Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy, and collect accurate information to resolve conflicts.
  • Knowledgeable about basic functions of Windows OS, MS Office, PMS, PBX, Key system, and POS.
  • Self-driven and able to work independently.
  • Exceptionally strong in issue resolution and proven analytical skills with a strong attention to detail.
  • Thorough knowledge of federal, state, and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to, the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
  • Thorough knowledge of food products, standard recipes, and proper preparation.
  • Ability to distinguish product quality, taste, texture, and presentation and observe preparation.
  • Ability to conduct meetings, menu briefings, and maintain communication lines between line staff and departmental managers.
  • Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.
  • Extensive knowledge of menu development, insight into marketing, cost, and wage control.
  • Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.

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