Executive Chef (Expat)

1. OPERATIONS/ PROPERY MANAGEMENT
• To ensure compliance with all Food & Beverage policies, standards and procedures.
• To be actively involved in training kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• To recognize superior quality products, presentations and flavor.
• To maintain purchasing, receiving and food storage standards.
• To ensure compliance with food handling and sanitation standards.
• To ensure compliance with all local, state (OSHA, ASI and Health Department) regulations.
• To calculate accurate theoretical and weighted food costs.
• To estimate daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• To maintain procedures for food & beverage portion and waste controls.
• To maintain associate cafeteria operation and food quality standards.
• To follow proper handling and right temperature of all food products.
• To research and test new food products; shares vision of food and concept trends in conjunction with Company initiatives.
• Conduct briefings with the Restaurant and Banquet/ Catering staff for education on menu items including ingredients, preparation methods and unique tastes.
• To coordinate with the Engineering Department and manages an effective kitchen equipment repair and maintenance program.
• To ensure uniforms are properly inventoried and maintained.
• To review staffing levels to ensure that guest service, operational needs and financial objectives are met.
• To represent hotel as culinary expert to community.
• To interact with guests/customers, community, company representatives, vendors and local education systems.
• To ensure all associates understand and comply with loss prevention policies to prevent accidents and control costs.
• To effectively investigate, report and follow up on associate accidents.
2. GUEST SATISFACTION
• To display leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• To interact with guests to obtain feedback on product quality and service levels; effectively respond to and handle guest problems and complaints.
• To empower associates to provide excellent customer service. Establish guidelines so associates understand expectations and parameters. Ensure associates receive on-going training to understand guest expectations.
• To observe service behaviors of associates and provides feedback to individuals and or managers; continuously strives to improve service performance.
• To review comment cards, guest satisfaction results and other data to identify areas of improvement; reviews findings with associates to develop appropriate corrective action, shares plans with hotel leadership and ensures corrective action is taken to continuously improve results.
• To incorporate guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
• To attend pre- and post-convention meetings to understand group needs, set appropriate expectations and gather critical information to communicate to areas of responsibility.
3. HUMAN RESOURCES
• To interview and hire management and hourly associates with the appropriate skills to meet the business needs of the operation.
• To develop, implement and maintain a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job.
• To use all available on the job training tools for associates; implement and manage training initiatives and conducts training when appropriate.
• To communicate performance expectations in accordance with job descriptions for each position and monitors progress.
• To conduct staff performance appraisals according to Standard Operating Procedures.
• To administer the performance appraisal process for direct report managers. Develop business goals and creates appropriate development plans. Assist associates based on their individual strengths, development needs, career aspirations and abilities.
• To establish and maintain open, collaborative relationships with associates and ensures associates do the same within the team.
• To actively solicit associate feedback, utilize an "open door" policy and review associate satisfaction results to identify and address associate problems or concerns. Ensure associates are treated fairly and equitably. Constantly strive to improve associate retention. Bring issues to the attention of Human Resources as necessary.
• To manage associate progressive discipline procedures for areas of responsibility. Ensure hotel policies are administered fairly and consistently. Ensure disciplinary procedures and documentation are completed according to Standards and Processes.
• To ensure self and direct report managers attend appropriate core training classes.
• To implement and manage training initiatives for current and new associates.
• To ensure associates maintain required food handling and sanitation certifications.
4. SALES AND REVENUE MANAGEMENT
• To assist Restaurant and Banquet Sales departments in developing and generating annual sales.
• To meet regularly with banquet customers and restaurant guests to gather feedback.
• To interact with the Banquet Sous Chef and Banquet Sales department on training regarding food knowledge and menu composition.
• To be involved in all menu development.
• To participate in weekly sales strategy forecast meetings to anticipate service and staffing needs.
• To attend scheduled projection meetings to anticipate long term planning needs.
5. FINANCIAL MANAGEMENT
• To manage areas of operation to budget by reviewing operating statements, budget worksheets and payroll progress reports.
• To utilize the Labor Management System to effectively schedule to business demands and for tracking associate time and attendance. Monitor and manage the payroll function.
• To participate in the development of department's capital expenditure goals; manage projects as needed.
• To participate in the budgeting process for areas of responsibility.
• To prepare weekly and period end P&L critiques.
• To manage department controllable expenses including food cost, supplies, uniforms and equipment.
6. OTHERS
• To perform other duties as assigned to meet business needs.