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Executive Chef

2 months ago

SaintBrieuc, Bretagne, United States Crescent Services Full time
About the Role

We are seeking a highly skilled and experienced Executive Chef to lead our Task Force as a key member of our culinary team. As a Task Force Executive Chef, you will be responsible for shaping the dining experiences across our esteemed properties, traveling extensively to infuse each location with innovative ideas and culinary excellence.

Key Responsibilities
  1. Master Policies: Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.
  2. Lead and Inspire: Train, evaluate performance, resolve problems, communicate openly, and recommend disciplinary actions when necessary.
  3. Prioritize Excellence: Establish daily priorities and assign production and preparation tasks for staff.
  4. Innovate Menus: Create daily menu specials, collaborating with the Executive Chef to receive feedback.
  5. Review and Adjust: Review banquet event orders, noting any changes and ensuring smooth execution.
  6. Communicate Clearly: Provide clear direction to staff, both verbally and in writing.
  7. Inventory Control: Take physical inventory of specified food items daily and manage requisitions.
  8. Quality Assurance: Ensure supplies are received and stored correctly, maintaining high-quality standards.
  9. Collaborate: Work with the Steward to review equipment needs, cleaning schedules, health/safety, and sanitation follow-up.
  10. Manage Attendance: Ensure staff report to work as scheduled, documenting any lateness or absences.
  11. Equip the Team: Ensure each kitchen work area is stocked with necessary tools, supplies, and equipment.
  12. Maintain Standards: Keep recipe cards, production schedules, plating guides, and photographs current and posted.
  13. Quality Control: Ensure all staff prepare menu items according to recipes and yield guides, meeting department standards.
  14. Monitor Performance: Oversee staff performance, ensuring all procedures are completed to standards and rectifying deficiencies.
  15. Enhance Guest Experience: Observe guest reactions and confer with service staff to ensure satisfaction.
  16. Ensure Excellence: Conduct frequent walk-throughs of kitchen areas, directing personnel to correct deficiencies and maintain quality.
  17. Menu Development: Assist the Executive Chef in menu development and execution.
  18. Exceed Expectations: Work with the catering department to ensure guest satisfaction and exceed expectations.
  19. Financial Oversight: Review sales and food costs with the Executive Chef to meet budgeted costs.
  20. Efficiency: Ensure excess items are utilized efficiently.
  21. Train the Team: Oversee and direct training of new hires, maintaining an ongoing training program for existing staff.
  22. Maintain Standards: Adhere to hotel policies and standards.
  23. Versatile Duties: Perform any other job-related duties as assigned.
  24. Reliable Presence: Comply with attendance rules and be available to work on a regular basis.
Requirements
  • Experience: 4+ years in the hotel and/or restaurant food industry. Food Handler Certification (if applicable).
  • Education: Bachelor's degree in Hospitality/Restaurant Management, Business, or equivalent field preferred.
  • Comprehensive Skills: Experience with all aspects of restaurant/banquet/catering operations, including budgeting, expense management, inventory, payroll and labor costing, staffing, marketing, owner relations, and P&L management.
  • Tech-Savvy: Proven knowledge of restaurant POS systems.
  • Passion: A love for creating and personalizing exceptional guest experiences
  • Flexibility: Ability to work evenings, weekends, and holidays as needed.