Executive Chef- 110K - $120k - Crescent Hotels and Resorts
Santa Monica, CA
About the Job
Description
Responsible for all aspects of managing the kitchen and kitchen staff, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinate the purchase of all food and develop menus, maintaining approved food costs and labor costs.
1. Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.
2. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
3. Establish the day's priorities and assign production and preparation tasks for staff to execute.
4. Review daily menu specials and offer feedback to Sous Chefs.
5. Review banquet event orders and make note of any changes.
6. Communicate both verbally and in writing to provide clear direction to staff.
7. Take physical inventory of specified food items for daily inventory.
8. Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
9. Meet with the Executive Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
10. Ensure that staff report to work as scheduled; document any late or absent employees.
11. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
12. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
13. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
14. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
15. Observe guest reactions and confer with service staff to ensure guest satisfaction.
16. Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
17. Develop new menu items, test and write recipes.
18. Assist Catering department with developing special menus for functions; meet with clients as requested.
19. Review sales and food cost daily; resolve any discrepancies with the Controller.
20. Ensure that excess items are utilized efficiently.
21. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary.
22. Interview and hire new personnel according to hotel policies and standards.
23. Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Prepare daily/weekly payroll reports.
24. Comply with attendance rules and be available to work on a regular basis.
25. Perform any other job-related duties as assigned. _We are looking for our next great team member to join us on our Culinary team. We are committed to providing you with:_
26. _Highly competitive wages_
27. _An exceptional benefit plan for eligible associates & your family members_
28. _401K_ _matching program for eligible associates_
29. _Discounts with our Crescent managed properties in North America for you & your family members_
30. _Parking and/or Commuter Benefit_
31. _Dry Cleaning_
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)
Responsible for all aspects of managing the kitchen and kitchen staff, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinate the purchase of all food and develop menus, maintaining approved food costs and labor costs.
1. Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.
2. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
3. Establish the day's priorities and assign production and preparation tasks for staff to execute.
4. Review daily menu specials and offer feedback to Sous Chefs.
5. Review banquet event orders and make note of any changes.
6. Communicate both verbally and in writing to provide clear direction to staff.
7. Take physical inventory of specified food items for daily inventory.
8. Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
9. Meet with the Executive Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
10. Ensure that staff report to work as scheduled; document any late or absent employees.
11. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
12. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
13. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
14. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
15. Observe guest reactions and confer with service staff to ensure guest satisfaction.
16. Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
17. Develop new menu items, test and write recipes.
18. Assist Catering department with developing special menus for functions; meet with clients as requested.
19. Review sales and food cost daily; resolve any discrepancies with the Controller.
20. Ensure that excess items are utilized efficiently.
21. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary.
22. Interview and hire new personnel according to hotel policies and standards.
23. Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Prepare daily/weekly payroll reports.
24. Comply with attendance rules and be available to work on a regular basis.
25. Perform any other job-related duties as assigned. _We are looking for our next great team member to join us on our Culinary team. We are committed to providing you with:_
26. _Highly competitive wages_
27. _An exceptional benefit plan for eligible associates & your family members_
28. _401K_ _matching program for eligible associates_
29. _Discounts with our Crescent managed properties in North America for you & your family members_
30. _Parking and/or Commuter Benefit_
31. _Dry Cleaning_
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)
Source : Crescent Hotels and Resorts
