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Executive Chef

2 months ago

Nashville, Tennessee, United States Spirehotels Full time
Job Title: Executive Chef

We are seeking an experienced Executive Chef to join our team at Spire Hospitality. As a key member of our culinary team, you will be responsible for leading the preparation, production, and control of all food outlets and banquet facilities to meet high standards of quality.

Key Responsibilities:
  • Hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking, and presenting food in accordance with productivity standards, cost controls, and forecast needs.
  • Listen actively and communicate clearly while interacting with customers to promote food products and direct staff activities.
  • Analyze feedback from clients and employees, make judgments, and take action to implement suggestions for improvement.
  • Maintain working rapport with all hotel staff for efficient operation and service to customers.
  • Organize and conduct meetings.
  • Monitor staff performance, product quality, and production flow; foster improvement where necessary.
  • Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes.
  • Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations.
  • Audit food storeroom items and storage to maintain quality products to ensure adherence to all health code requirements.
  • Enforce safety procedures and cleanliness throughout kitchen(s) including walk-in and reach-in boxes.
  • Assist Food and Beverage Director in estimating annual food budget.
  • Dine at local restaurants to observe the latest trends in food presentation and pricing.
  • Monitor outlets during peak period to oversee production flow and presentation.
  • Maintain vacation schedule for proper staffing.
  • Report any equipment in need of repair to Food & Beverage Director and Engineering for service.
  • Perform other duties as requested, such as VIP parties and staff meetings.
Requirements:
  • Considerable knowledge of mathematical skills (addition, subtraction, multiplication, and division) necessary to interpret reports and budgets.
  • Extensive knowledge of menu development, insight to marketing, cost, and wage control.
  • Thorough knowledge of food products, standard recipes, and proper preparation.
  • Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
  • Finger/hand dexterity in order to operate food machinery.
  • Ability to grasp, lift, and/or carry, or otherwise move goods weighing a maximum of 400 lbs. on a continuous schedule.
  • Ability to work in confined spaces.
  • Ability to supervise large staff and accomplish goals on a timely basis.
  • Ability to perform duties within extreme temperature ranges.
  • Ability to conduct meetings, menu briefings, and maintain communication lines between line staff and Food and Beverage Director.
  • Ability to stand, walk, and/or sit continuously and perform essential functions for an extended period of time.
  • 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.
  • Hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture, and presentation, and observe preparation.
  • Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.
Qualifications:
  • Any combination of education, training, and experience that provides the required knowledge, skills, and abilities. Minimum of 3 years of Culinary schooling.
  • Ability to obtain any government required licenses or certificates. CPR certification and/or First Aid training preferred.
  • Must have prior experience as an Executive Chef with knowledge of most international and domestic dishes.