Job: Executive Chef
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Responsibilities: The executive chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The executive chef may cook selected items or for select occasions. The executive chef may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The executive chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases. Typically reports to a food service director.
Special qualifications: The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role. Previous experience in branded hotel.
Skills / Requirements
Special qualifications: The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role. Previous experience in branded hotel. Must have at least 4 to 5 year hotel chef experience in a high volume, high quality operation. Must pocess management skills and be self motivated. Previous experience in a service position, preferably banquets is desired.