Executive Chef
Executive Chef
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Job Description
BLURB & BENEFITS
Job Summary: The Executive Chef is responsible for coordinating supervising and directing all aspects of the hotels food production while maintaining profitable F&B operations and high-quality products and service levels. He/she is expected to provide training for all staff meet corporate quality standards establish and enforce food specifications portion control recipes and sanitation. The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
Qualifications
Education & Experience:
- A 2-year 3-year or 4-year culinary degree and at least 5 years of progressive experience in a hotel or a related field.
- Previous supervisor responsibility is required.
- Must have knowledge of F&B preparation techniques health department rules and regulations liquor laws and regulations.
Physical requirements:
- Long hours sometimes required.
- Medium work - Exerting up to 50 pounds of force occasionally and/or 20 pounds of force frequently or constantly to lift carry push pull or otherwise move objects.
General Requirements
- Always maintain a warm and friendly demeanor.
- Must be able to effectively communicate both verbally and written with all level of employees and guests in an attentive friendly courteous and service oriented manner.
- Must be effective at listening to understanding and clarifying concerns raised by employees and guests.
- Must be able to multitask and prioritize departmental functions to meet deadlines.
- Approach all encounters with guests and employees in an attentive friendly courteous and service-oriented manner.
- Attend all hotel required meetings and trainings.
- Participate in M.O.D. coverage as required.
- Maintain regular attendance in compliance with AFP Management Standards as required by scheduling which will vary according to the needs of the hotel.
- Maintain high standards of personal appearance and grooming which include wearing name tags.
- Comply with AFP Management Standards and regulations to encourage safe and efficient hotel operations.
- Maximize efforts towards productivity identify problem areas and assist in implementing solutions.
- Must be effective in handling problems including anticipating preventing identifying and solving problems as necessary.
- Must be able to understand and evaluate complex information data etc. from various sources to meet appropriate objectives.
- Must be able to maintain confidentiality of information.
- Perform other duties as requested by management.
Were an equal opportunity employer. All applicants will be considered for employment without attention to race color religion sex sexual orientation gender identity national origin veteran or disability status.
In accordance with New York States Pay Transparency Law (New York State Labor Law Section 194-b) which requires private employers with four (4) or more employees to include a range of pay for all advertised jobs promotion or transfer opportunities. This position pays $70000-$75000 annually based on experience.
Employment Type
Full-Time
