Executive Chef - DoubleTree Las Vegas East Flamingo

The Executive Chef’s essential purpose is plan, prep, set up and provide quality service in all areas of food production for menu items while complying with brand standards and company policies.

This is a hands-on position responsible for the overall success of all culinary and Food operations for the hotel including service training, team morale, ordering, inventory, cost control, banquets/catering, scheduling planning, preparation, production, food quality, presentation, delivering outstanding guest service and financial profitability. In addition to ensuring all safety, sanitation, and DoubleTree required standards/regulations are in compliance. Working directly with the Sales Coordinator/Manager, AGM & GM. The following reflects the essential job duties but does not restrict tasks that may be assigned.

Duties Include:

The following reflects the essential job duties but does not restrict tasks that may be assigned. Duties of this job may be changed at management’s discretion.

• Ensure the proper and efficient preparation of all foods, ensuring that quality and quantity standards are met

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards

• Maintain complete knowledge of correct maintenance and use of equipment

• Maintain positive guest relations at all times

• Maintain cleanliness, sanitation and organization of work areas

• Maintain and strictly abide by state sanitation/health regulations and hotel requirements in (restaurant, bar & kitchen).

• Meet with manager and staff to review assignments, changes and anticipated business level

• Maintain accurate inventory of all items

• Develop good relationship with vendors/suppliers

• Set up workstation with required tools, equipment and supplies

• Start prep work on items needed for the particular menu of the day

• Check POS printer at workstation to ensure it is in working worker

• Prepare all menu items following recipes and yield guide to include room service menu and catering menus.

• Communicate any assistance needed during busy periods

• Maintain proper storage procedures as specified by health department and hotel requirements

• Move, lift, carry and place objects weighing up to 40 lbs. without assistance and in excess of 40 lbs. with assistance

• Minimize waste and maintain controls to attain forecasted food cost

• Breakdown workstation and complete closing duties such as returning food items to proper storage areas, rotating all returned product, label all items, clean up and wipe down all food prep areas, equipment and utensils

• Check with customers to ensure that they are enjoying their meals and take action to correct any problems.

• Check the working condition of equipment and report to supervisor all unsafe or malfunctioning equipment

• Know all safety and emergency procedures

• Maintain awareness of all rates

• Communicate with the previous and following shifts

• Ensure compliance with energy conservation and job safety requirements

• Ensure efficient completion of daily assignments in a timely manner

• Report all safety concerns to management

• Attend and participate in all mandatory trainings and meetings

• Flexible with schedule and assignments

• Maintain effective performance under pressure

• Comply with all Company and brand policies and procedures

• Coordinates planning and execution of activities with supervisors in regard to timetables, work schedules, etc.

• Determines the workforce, recruitment and hiring of F & B new staff

• Implementing SOPs optimally in the F&B department

• Provides guidance and direction to ensure overall departmental success.

• Manages subordinate managers, supervisors/lead personnel who supervise team members in the assigned culinary Food outlets including Banquet areas

• Is responsible for the overall direction, coordination, and evaluation of these units.

• Responsible for planning department goals and directing team members to achieve results.

• Monitors day-to-day culinary and F&B operations to ensure standards of product quality, presentation and service exceed guest expectations and meet or exceed property standards. Takes corrective action as needed.

• Achieves budgeted revenues, controls expenses, and maximizes profitability within assigned areas. Utilizes corporate approved computer programs to analyse forecasts, cost, and revenue reports.

• Makes decisions and acts based on that information to maximize profitability. Ensures quality and portion control while minimizing waste or loss of supplies to maintain profitability.

• Ensures guests receive outstanding, consistent, exceptional food by circulating through each preparation, banquet, or dining area.

• Seeks opportunities to improve satisfaction and immediately handles any guest concerns or complaints.

• Plans and manages the procurement, production, preparation, and presentation of all food in the hotel in a safe, sanitary, cost-effective manner.

• Interacts with guests to monitor and assess satisfaction trends, evaluate, and address issues and make improvements accordingly. Works with Food & Beverage team to create and implement new menus and individual menu items based on current food trends and regional tastes.

• Follows all standard food handling, sanitation, and health department guidelines.

• Ensures compliance with federal, state, local and company health, safety, sanitation standards.

• Performs general management duties including, but not limited to, systems management, report generation, department management and meeting participation and facilitation.

• Successfully maintain adequate staffing

• Resolves customer complaints and anticipates potential problems by reviewing and monitoring complaints, operational issues, business flow and team member performance to ensure high levels of customer satisfaction and quality.

• Follows all safety policies and procedures. Reports potential safety issues to manager whenever observed and takes immediate action to resolve in emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team member has responsibility to report defective, damaged, or lost PPE or equipment that does not fit properly to their manager.

• Maintain strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current SDS, Ecosure and all other regulatory requirements.

• Continually analyses, forecasts, monitors, and controls labour and food costs through various methods to meet/exceed management/budget objectives.

• Visits with guests dining in the restaurant & bar.

• May perform similar duties as requested by supervisor.

Requirements:

• Food Handler’s License

• Must be able to use computer system

• Excellent customer service skills

• Ability to work independently and with others

• Ability to lift/carry up to 40 lbs.

• Excellent communication skills

• Ability to give and follow verbal and written instructions

• Attention to detail

• Ability to multitask

• Displays good initiative

• Must be able to work flexible schedule, including weekends and various shifts

• At least 2 years Chef experience

• Formal training a plus

• Excellent communication skills

• Ability to supervise and motivate employees

• Excellent leadership skills

• Associates/bachelor’s degree in culinary arts preferred, not required.

• At least two years’ experience with increasing responsibility in Restaurant supervisory experience, responsible for high quality food production and related food operations.

• Knowledge of culinary/outlet operations, including marketing plans, security and safety programs, personnel and labour relations, quality assurance programs, and long-range planning.

• Completes required training as scheduled.

• Use discretion. Must demonstrate positive attitude and professional