Executive Chef

Reporting to the Director of Food & Beverage responsibilities and essential job functions include but are not limited to the following:             Oversee daily operations of all KitchensRole models our service promises and ensures all direct reports have a keen focus on delivery of our service essentialsResponsible for maintaining staffing levels through proactive recruitingEnsure that performance management and colleague training/development occurs in a timely and consistent mannerConsistently offer professional, friendly and proactive guest service while supporting ColleaguesManage inventories, pricing, cost controls, requisitioning and the issuing of supplies and equipment for food productionMaintain labor schedules according to forecast, adjusts staffing according to daily volume and emergencies to minimize labor costResponsible for supervision, training and development of staff must be able to make decision and work independently within the parameters of position's responsibilities.Maintain knowledge of and comply with all departmental/hotel policies, procedures and service standardsMaintain food and beverage standards through the use of standardized food recipes and safe food handling practicesOptimize the profitability levels through consistent monitoring of inventory levels, food cost controls and the strategic and innovative promotional initiatives and regular assessment of the food product versus value perceivedComplete knowledge of correct maintenance and use of equipment, using equipment and tools only as intended, properly and safely, ensuring that all equipment is in good working order and properly maintainedPromote teamwork within the Kitchen department and maintain strong working relationships with all supporting departments; accountable for EcoSure compliance and score requirements