Executive Chef

Description

Job Summary: The overall objective and purpose of the Executive Chef position are to coordinate, supervise and direct all activities of the culinary department and direct training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service with a high level of guest satisfaction. The incumbent is responsible for overseeing all food preparation areas and all support areas. They are to provide inspiring and strategic leadership while directing the activities of the Culinary Department in support of the mission, core values, standards, and goals established by the company.

Minimum Qualifications

-10-12+ years of relevant work experience in similar scope and title – required

-Previous executive chef experience – required

-Experience within 4-Diamond luxury brand/resorts- required

-Experience managing multiple outlets

Core Responsibilities:

-Confers with the Food and Beverage director on present and proposed practices and procedures.

-Responsible for controlling food and labor cost for the hotel while maximizing guest satisfaction by utilizing all of the tools available.

-Attend food and beverage executive meetings, department head meetings and management to coordinate kitchen department activities with other departments and hotel policies.

-Create all hotel menus in a creative and trendsetting manner, respecting the Shangri-La Resort core values of authentically local, unrivalled presence and engaging service.

-Conducts departmental meetings for training and discussion.

-Must have expert knowledge in large volume catering in all markets particularly corporate, convention and social markets.

-To determine all food specifications and coordinate all ordering of food and kitchen supplies. To work closely with the Manager of purchasing in buying all food products

-Coordinate with the Catering Manager on banquet menu specifications

-Take the lead role in customizing the culinary experience for all our guests.

-To perform interviews for prospecting applicants for job vacancies in conjunction with the Human Resources department on employment and other employee relation matters

-Responsible for the overall payroll and scheduling of staff to meet business fluctuations.

-Responsible for the financial performance of the culinary operation must have a sound knowledge of budget creation and implementation.

-By training apprenticeships, the Executive Chef is responsible for meeting with the coordinator of the apprenticeships regularly.

Knowledge, Skills, And Abilities

-To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent.

-Strategic business leader - Works strategically to devise plans in alignment with organizational goals.

-Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects.

-Generates alignment - Ensures proper time and effort is spent to build high-level performance and consistency throughout collection.

-Leads with courage - Provides a culture of accountability.

-Execution of plans - Utilizes our systems, tools, and resources to accomplish results and achieve goals

-Advanced level of written, verbal, and interpersonal communication skills.

-Ability to implement and uphold service standards

-Effectively motivate associates and maintain a cohesive team

-Ability to prioritize and organize work assignments

-Ability to work well in stressful, high-pressure situations

-Ability to work with and understand financial information, data, and basic arithmetic functions

-Ability to maintain and build relationships with existing and potential clients as well as industry contacts

-Supervisory and leadership responsibilities include achieving results through providing direction and accountability of culinary team members within the culture and policies established.

Work Environment

-The work environment/conditions described herein are representative of those that an incumbent may experience.

-Must be comfortable working in a shared space, with constant noise, without the use of a private office.

-Must be able to cope with frequently changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.

-Must be able to work safely in a kitchen environment with high temperatures and humidity

-Schedules may vary from week to week based on business demands for more than 40 hours with or without notice.

-Inside 100% of 8-hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

-Lifting objects, 30-35 pounds, 3 to 5 times during the course of the shift (i.e. top round, prime rib, frozen boxes). Push, pull, and lift a minimum of 50lbs.

-Carrying, (ranging from clipboard to food products to small equipment).

-Kneeling -during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting.

-Full mobility is required to usually inspect and monitor the kitchen environment.

-Continuous standing -while expediting or cooking or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day.