Executive Chef
Executive Chef
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Reporting to the Director of Food and Beverage responsibilities and essential job functions include but are not limited to the following:
- Consistently offers professional engaging and friendly service
- Be innovative detailed oriented quality conscious and aware of new trends in presentation and preparation
- Effectively plan and develop menus for the hotel considering factors such as product availability food and service cost marketing conditions and business volume; assign prices for daily menus that result in net profit; participate in making decisions regarding printing layout posting and distribution of menus while ensuring the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration
- Uphold all hygiene and sanitary regulations from local regulations as well as Accor regulations
- Enforce a safe work environment by upholding the safety standards
- Seek opportunities to increase revenues
- Promote departmental teamwork and a good work environment
- Direct involvement with employee development; continuously provides and/or encourages employees in opportunities for internal and external training
- Ensure high quality food production
- Maintain productivity standards
- Maintain proper staffing levels within all departments in the kitchen
- Ensure the department operation budget is strictly adhered to and that all costs are controlled
- Promote professional work habits that will develop an environment of respect integrity teamwork and empowerment
- Attend plan and participate in kitchen meetings as well as other hotel meetings
- Set clear objectives and expectations for culinary and stewarding leadership team Manages team performance
- Oversees stewarding department
- Executive steward reports to this role
- Consistently aligns own actions and the teams with the values and leadership culture of Accor
- Questions established processes and procedures and looks for alternative solutions
- Communicates regularly to all team members using multiple and appropriate channels
- Control labor and operating expenses through effective planning budgeting purchasing decisions policy making and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department division and hotel
- Review and analyze Cost of Goods Sold Percentage for the month prepare necessary documentation
- Track and maintain food cost
- Regularly communicate to stakeholders progress of department and any variances in cost of goods or inventory
- Present monthly analysis on Cost of Food variance and actuals menu performance and analytics to key stakeholders
- Set up and maintain control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality
- Be the Champion and leader in ensuring we maintain an open and positive working relationship with our union representatives and colleagues
- Salary Range: $197200 to $236000 USD Gross Annually
Qualifications :
Your skills and experience include:
- Previous experience is an asset
- Must have previous experience working in a union environment
- 5 years of experience in a similar position
- Artistic and Creative Culinary Experience
- Excellent communication and organizational skills
- Strong financial comprehension including food costing menu analysis and controlling labor
- Excellent knowledge of BOH systems ordering and inventory
- Ability to meet deadlines
- Excellent communication skills
- Available to work on-call shifts after hours over weekends and on public holidays
Additional Information :
All your information will be kept confidential according to EEO guidelines.
Remote Work :
No
Employment Type :
Full-time
Employment Type
Full-time
