Hotel Executive Chef

POSITION OBJECTIVEThe Executive Chef directs food preparation, production and control for all food outlets and banquet facilities of the hotel.ESSENTIAL JOB FUNCTIONS Responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests' needs, both present andanticipated. Recommend changes to the food product. Use market research to develop new products. 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 Director, Food & Beverage, and the Food & Beverage Manager. Work insupport of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel. Responsible for the selection, training and development of the personnel within the department. Able to exercise hire and dismissal keeping discretion withinSalamander policies. Oversee divisional matters as they relate to federal, state and local employment and civil rights laws. Control the elements that determine profit and loss. Responsible for all major operating expenses. Set margins and manage the business against projections.Make decisions that relate to profit and loss. Responsible for the financial management of the Culinary operation. Give direction and be responsible for the implementation of plans. Monitor effectiveness and introduce changes in response to the marketplace. Set targets,plan and schedule work and performance indicators that are typically productivity and efficiency measures. I addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with thepercentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: Consult with the Director, Catering/Convention Services and Outlet Manager on a weekly basis as well as with other departments as necessary. Participate in long range planning. Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking. Additional duties as necessary and assigned. Professionally represent the hotel in community and industry organizations and Participate as a team player with all departments. Provide constructive feedback to all departments. Be a leader and a role model to all employees. EDUCATION/EXPERIENCE High school or equivalent education required. Minimum of two years of Culinary school. Must have five years of previous Executive Chef experience in a hotel/resort. Certification as an Executive Chef or Master Chef by a government accredited organization. REQUIREMENTS Must be able to speak, read, write and understand the primary language(s) used in the Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Most tasks are performed in a team environment with the employee acting as a team. There is minimal direct supervision. Must possess basic computational ability. Must possess basic computer skills. Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required. Extensive knowledge of menu development, insight into marketing, cost and wage 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. Ability to supervise large staff and accomplish goals on a timely basis. Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Director, Food & Beverage. Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurateinformation to resolve conflicts. Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same. Artistic ability to create theme menus, ideas for ice carvings, decorations, etc. May be required: to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involvingseveral concrete variables in standardized situations. PHYSICAL DEMANDS Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task. Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level. 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 30 lbs. on a regular and continuing basis.• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. Requires manual dexterity to use and operate all necessary equipment. Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed. Salamander Hotels & Resorts is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Salamander is a drug-free workplace and participant in E-Verify.