Executive Chef - EC

Minimum three years’ experience as an Executive Sous Chef in a comparable hotel environment.

Expertise in food product, presentation, quality and preparation along with menu concept and menu design required.

Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.

Extensive knowledge of menu development, insight into marketing, cost and wage control.

Thorough knowledge of food products, standard recipes and proper preparation.

Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.

Accountable for ensuring all aspects of the Hotel kitchens including but not limited to: training, supervision and scheduling of all line associates, execution of all menu items, ordering, proper storage, organization and inventory of all products, training and implementation of all sanitation procedures, developing menu items, menu matrix and recipes while managing food and labor costs.

Responsible for enhancing the quality of food product that is presented to guests.

Make changes that respond to the marketplace and to guests’ needs, both present and anticipated.

Recommend changes to the food product.

Use market research to develop new products and ensure consistency in food delivery and standards.

Be a primary representative in media outlets, both print and televised, for food and beverage offerings at the Hotel.