Executive Chef

3 weeks ago

Palm Springs, California, United States Proper Hospitality Full time
Job Overview: As a key member of our culinary team at Proper Hospitality, the Hotel Cook 2 plays a vital role in delivering exceptional dining experiences for our guests. This position requires a high level of expertise in food production, with a focus on setting up and delivering high-quality service in all aspects of food production for menu items and specials across designated outlets.

Key Responsibilities:
  1. Set up food stations in accordance with menu requirements and anticipated business levels, ensuring a seamless and efficient service experience for our guests.
  2. Maintain knowledge of correct maintenance and use of kitchen equipment, ensuring it is used only as intended to prevent any potential hazards or disruptions.
  3. Monitor and maintain cleanliness, sanitation, and organization standards in all hotel areas, adhering to our high standards of quality and safety.
  4. Familiarize oneself with table/seat/position numbers, sections, room capacity, hours of operation, and restaurant dress code to provide exceptional service to our guests.
  5. Adhere strictly to State sanitation/Health regulations and Hotel requirements, ensuring a safe and healthy environment for our guests and staff.
  6. Collaborate with the Head Cook/Sous Chef to review assignments, anticipated business levels, and any relevant changes, ensuring a smooth and efficient service experience.
  7. Organize prep items from different areas to ensure readiness for service, ensuring that all necessary ingredients and supplies are available when needed.
  8. Ensure each kitchen work area is stocked with necessary tools, supplies, and equipment to meet demand, preventing any potential delays or disruptions.
  9. Conduct regular inspections of the line, floor, and all kitchen stations to ensure cleanliness, identifying any areas for improvement and implementing corrective actions as needed.
Additional Functions:
  1. Lead and supervise kitchen staff during service hours, providing guidance and support as needed to ensure a smooth and efficient service experience.
  2. Assist in the development and implementation of new menu items and specials, working closely with the culinary team to create innovative and delicious dishes.
  3. Coordinate with the purchasing department to ensure timely and accurate ordering of ingredients and supplies, ensuring that all necessary items are available when needed.
  4. Conduct training sessions for new kitchen staff members on cooking techniques and food safety protocols, ensuring that all staff members are equipped with the necessary skills and knowledge to provide exceptional service.
  5. Assist in menu planning and costing to optimize profitability and customer satisfaction, working closely with the culinary team to create menus that meet the needs of our guests.
  6. Collaborate with the management team to implement initiatives for waste reduction and cost control, ensuring that our operations are efficient and sustainable.
  7. Actively participate in menu tastings and provide feedback for menu improvement, working closely with the culinary team to create menus that meet the needs of our guests.
  8. Stay updated on industry trends and incorporate innovative cooking methods and ingredients into menu offerings, ensuring that our menus are always fresh and exciting.
  9. Represent the kitchen team in meetings with other departments to ensure seamless operations and guest satisfaction, working closely with other teams to create a positive and efficient service experience.
Requirements:
  1. Minimum 3 years of experience as a Cook in a fast-paced environment, with a proven track record of delivering exceptional service and quality.
  2. Certification of Culinary training from a recognized institution, demonstrating a high level of expertise in food production and preparation.
  3. Valid food handling certificate, ensuring that all staff members are equipped with the necessary skills and knowledge to provide a safe and healthy environment for our guests.
  4. Ability to expand and condense recipes to meet production needs, working closely with the culinary team to create menus that meet the needs of our guests.
  5. Previous training in guest relations, ensuring that all staff members are equipped with the necessary skills and knowledge to provide exceptional service to our guests.
  6. Proficiency in comprehending and following various cooking methods, ingredients, equipment, and procedures, ensuring that all staff members are equipped with the necessary skills and knowledge to provide exceptional service.
Preferred Qualifications:
  1. Experience working in a hotel or resort setting, with a proven track record of delivering exceptional service and quality.
  2. Strong leadership and team management skills, with the ability to lead and supervise kitchen staff during service hours.
  3. Excellent communication and interpersonal abilities, with the ability to work closely with other departments to create a positive and efficient service experience.
  4. Flexible schedule, including availability for evenings, weekends, and holidays, with the ability to work a variety of shifts and schedules.
  5. Creative culinary flair and a passion for delivering exceptional dining experiences, with a focus on creating innovative and delicious dishes that meet the needs of our guests.

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