Location
Alexandria, VA | United States
Job description
King & Rye Restaurant, located in The Alexandrian Hotel in Alexandria, Virginia, is seeking an Executive Chef. The person in this position will lead the culinary team and will be responsible for the Restaurant, Cocktail Garden, and 10k square feet of meeting space. Our food & beverage operation will provide the executive chef ample opportunity to create a culinary experience that will draw guests and customers to our hotel& conference center.
At King & Rye, we feature seasonal, intentional ingredients sourced through real relationships with farmers, bakers, and butchers. With humble, refined menus rooted in tradition and authentic flavors that go beyond the expected to offer a deeper exploration of Southern cuisine, we are a place where you can expect slow food, proper whiskeys, and genuine hospitality.
Sage’s vision is to be recognized by our customers as the best in our business by ensuring a culture that “makes the ordinary extraordinary!” The ideal candidate should champion this culture in every touchpoint of our business from our associates, guests, owners, and communities. The service and courtesy you extend and promote daily will ensure a healthy and productive culture of serving others with excellence. Join us today!
Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
DUTIES:
- Long and short term planning and day-to-day operations of the kitchen and related areas
- Recommend menu and procedural changes
- Recommend the budget and manage food and labor costs within approved budget constraints
- Perform all essential functions while adhering to all SOP’s and future food programs to ensure a consistent, quality product
- Plan and manage production, preparation, and presentation of all food in the hotel in a safe, sanitary, and cost effective manner.
- Monitor and control the maintenance/sanitation of kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations
- Develop recommend, implement and manage the department’s budget
- Continually analyze, forecast, monitor and control labor and food costs through various methods to meet/exceed management/budget objectives
- Develop and implement menus and back-ups (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality
- Execute and promote the Accident Prevention Program to minimize liabilities and related expenses
Personnel:
- Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment
- Hire, train, develop, empower, coach, and counsel staff members Conduct performance and salary reviews
- Resolve staffing problems
- Provide open communication vehicles and discipline and terminate as appropriate
Inventory:
- Plan and manage the procurement of all food in the hotel
MINIMUM REQUIREMENTS:
- Associate’s Degree or equivalent in Applied Sciences, Culinary Arts or related (employer will accept a Culinary Diploma in Culinary Arts in lieu of Associate’s degree)
- Five (5) years of experience as a Head Chef, Executive Chef, or related
- Advanced knowledge of the principles and practices within the food profession including;
- Experiential knowledge required for management of people and/or complex problems and food and beverage management;
- Oral and written communication skills;
- Moderate hearing abilities to communicate with employees and to hear machinery, for safety reasons;
- Excellent comprehension and literacy for reading, writing, and analyzing to fulfill budget requirements.
Job tags
Salary
