Waving Girl Executive Chef

What Makes a McKibbon Executive Chef?As a key member of the leadership team, the Executive Chef is accountable for the culinary operations at our Rooftop Waving Girl Restaurant as well as ensuring food quality at our franchise Bluestone Lane café. You will be responsible for the banquet operations and quality of food provided. You will also have crossover responsibilities to the service team. The Executive Chef is committed to guest satisfaction and providing a great experience for all guests.A Day in the Life & Core Work ActivitiesExceptional Customer Service Provides and sets positive examples of excellent service that are above and beyond for customer satisfaction. Ensures quality food and service at our Waving Girl restaurant by using a "hands on" approach by working side by side with the team. Manages day-to-day operations, ensuring the quality and standards meet the expectations of the guests and company. Interact with guests to obtain feedback on product quality and service levels. Ensuring Culinary Standards and Responsibilities Manages kitchen shift operations and ensures compliance with all food & beverage policies, standards and procedures Estimates production needs on a weekly basis and communicates production needs to kitchen daily. Develops, designs, and creates new applications, ideas, relationships, systems, and products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving and food storage standards. Ensures compliance with state and local food handling, sanitation standards, and applicable laws. Leading Kitchen Operations Oversee hotel banquet operations to ensure proper product is ordered, accurate prep list, and maintain communication with the sales team to ensure BEO is accurate. Monitor food prep and serving areas to ensure associates are meeting F&B quality, brand, and service standards in all areas. Leads shifts and oversees that proper techniques and recipes are being followed Encourages and builds mutual trust, respect, and cooperation among team members. Ensures kitchen employees, line cooks, and any lead positions understand expectations. Recognizes successful performance and produces desired results. Conducts regular meetings with both front and back of house management to ensure the teams are in constant communication regarding marketing, upcoming events, menu changes and areas of opportunity. Oversee the hiring and training of each new back of the house employee to ensure they get through the training program successfully. Maintaining Culinary Goals Achieves and exceeds goals (IE: performance goals, budget goals, team goals, etc.) Control the elements that determine profit and loss in the Food and Beverage operation including creating prep lists, par levels, monitoring food waste, inventories, budgeting, and overseeing proper production and service execution. Work with the Restaurant General Manager and Restaurant Manager on administrative duties, including tracking expenses, P&L, and invoice coding and inputting. Develop and execute culinary-driven marketing strategies that increase restaurant revenue and guest engagement. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Maintains recipes & procedures ensuring the staff are trained and informed accordingly. Holds regular team meetings to applaud your team on their successes in addition to identifying areas of opportunity & room for improvement to maintain operational excellence. Collaborate with the hotels' sales team to ensure that all events and menus are created and executed as required by the client. Collaborate with the Corporate Food and Beverage team in menu planning, training, areas or opportunity, etc. Requirements 3 years' minimum experience as an Executive Chef or Executive Sous Chef at a hotel or restaurant establishment with multiple meal periods. Proficiency in standard office programs to include excel, word and point of sale systems. Banquet experience (highly desired) The ability to create a fun and supportive working environment Keeping up to date with local events and tailoring Food and Beverage operations to enhance guests' experience. Utilizes interpersonal and communication skills. The ability to work a varied schedule that includes weekends, holidays, and special event Physical Requirements Must be able to push/pull/lift up to 50lbs. Must be able to endure long periods of standing, sitting and walking. Perks & Benefits Beyond the Basics:We know that hospitality starts from within, and that's why we value the employee experience as much as we value our guests' experience. From our competitive benefits package to our fun-loving spirit, we strive to create an environment that's equal parts work and play. Our people will always be our first investment. We offer benefits and perks based on full or part time employment:Full Time Associates: Comprehensive benefits package including medical, dental, and vision Life insurance Pet Insurance Short and long-term disability Paid time off and holidays Tuition assistance Financial & Occupational Wellness: All Associates Competitive Compensation with incentives (incentives vary by position) 401K Savings Plan with 50% matching funds Associate referral program Brand and company training classes, workshops and conferences for career growth and development (varies by position) Personal Wellness: All Associates Fundraising matching funds program Team volunteer opportunities 24/7 chaplain services Exclusive hotel rate discounts Any state specific holiday, vacation or benefit requirements will apply.All employment decisions are made on a non-discriminatory basis without regard to sex, race, color, age, disability, pregnancy or maternity, sexual orientation, gender identity, citizenship status, military status, or any other protected characteristic in accordance with applicable federal, state, and local laws.