Holiday Inn Charlottesville VA
Location
Charlottesville, VA | United States
Job description
TITLE: Executive Chef
Organizational Structure:
DEPARTMENT: Food & Beverage
STATUS: Full-time/Management/Exempt (salaried)
REPORTS TO: General Manager
SUBORDINATES: Culinary, Restaurants, Banquets teams
Job Summary:
The Chef is responsible for all of the daily operations of the entire F&B Department. They must maintain control of the kitchen and the people who work there so that the food that leaves the kitchen meets the requirements. The Chef must maintain the service standards of Shamin Hotels and IHG in delivering exceptional Banquet and Restaurant service. Responsible for the enitre F&B department.
Essential Job Functions:
Plan and direct food preparation and culinary activities
Modify menus or create new ones that meet quality standards
Estimate food requirements and food/labor costs
Must ensure that all supplies are ordered, stocked, and properly stored. This includes all food items, dishes and utensils, cleaning products, cooking supplies, and any other item necessary for kitchen functioning.
Responsible for hiring and firing kitchen. He or she is responsible for making sure the kitchen is adequately staffed in all areas, and that employees receive the necessary training to ensure quality culinary dishes are produced.
Assigns duties to his or her staff, such as food preparation tasks, or assigned line positions.
Arrange for equipment purchases and repairs
Rectify arising problems or complaints
Give prepared plates the “final touch”
Have a strong and highly visible and respectful presence with guest, be an exceptional communicator, have the maturity to instinctively know how to treat guest with a high-level of service. Further, he or she must be able to communicate these expectations to the staff with and positively motivate them to understand and execute to those expectations.
Develop interesting and innovative ways of promoting; incremental revenue for outlets, use relevant marketing techniques to drive guest usage of food and beverage operations, assuring guest needs and desires are consistently met and often exceeded.
Be responsive to guest requests for menu selections, event planning, etc., and strive to find creative ways to accommodate reasonable guest requests; believe in the service philosophy; “the answer is yes, now what is the question?”
Work with appropriate departments and recommend strategies that will achieve the goal of consistently providing outstanding Food and Beverage experience for our guest.
Researches new products and develops an analysis of the cost and profit benefits.
Review new techniques for food preparation and presentation in a manner and variety that maximizes guest satisfaction and minimizes food costs.
Have a strong sense of urgency and responsiveness, while also maintaining quality and integrity of the plan.
Recommend, monitor and manage policies, operating procedures and staffing for all F&B operations.
Menus create menu enticements that capture both in-house guests and the local market share, achieving or beating sales goals.
· Provides the vision, leadership and strategy to inspire associates to deliver exceptional service and drive financial success. Embrace and promote Shamin Hotels culture TOPS.
Ensure compliance with all health and safety and other food and beverage regulations; keep current on all matters pertaining to the food and beverage industry
Maintains appearance, upkeep and cleanliness of all F&B equipment and facilities.
Ensure a professional attitude and proper business attire when on property, ready to meet or service a guest at any time
Monitors employee dress codes according to policies and procedures.
Mentor the development and growth of associates resulting in high employee retention
Maintains records of special events, house counts, food covers and daily business volumes.
Rewards and recognizes team members who utilize their empowerment to meet or exceed guests expectations
Be a servant leader, hands –on, lead by example mentality. Model and promote the vision and culture
Complete monthly Kitchen inventories.
Establishes and maintains professional business relations with vendors.
Is committed to improving all aspects of the operation on a daily basis.
Flexibility to work various schedules as business demands including nights, weekends and holidays.
TOP Requirements:
§ Lead by example: Team Up, Own It and Passionately Serve!
§ Create and foster a TOP Culture within your department.
§ Give Shout Outs to your Team Members that Team Up, Own It or Passionately Serve.
§ Teach, mentor, and direct your team to exemplify the TOP Culture.
§ Recruit and hire team members who embody our TOP Culture.
§ Assure that you develop your team by sending them to TOP training.
§ Prepare your associates to take on more responsibility and recommend TOP associates for promotion.
§ Demonstrate self-confidence, energy and enthusiasm at all time
§ Being comfortable with the high level of visibility and the TOP leadership role within the company.
Qualification Summary:
Education & Experience:
· High school diploma or GED certification or equivalent experience.
· Associate degree in culinary arts and 2 years’ experience in high volume corporate, hotel, or restaurant service OR
· 2 years’ experience in corporate, hotel or restaurant in food preparation and management.
· Supervisory experience required.
· Safe food handler certification preferred or certification obtained within one year of hire.
· Must be able to work with and understand financial information and data, and possess basic mathematical skills
§ Reading, Writing, Basic Math
§ Computer skills
§ Brand systems
Physical Requirements:
· The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of the job, the employee will be required to:
· Stand or walk for long periods of time including for an entire work shift (8 hours)
· Lift, carry, push or pull up to 20 pounds frequently and up to 50 pounds on occasion.
· Reach overhead and below the knee including bending, twisting, pulling and stooping.
· Exposure to harmful chemicals, odors and potentially infectious materials.
· Work in hot or cold environments (the kitchen/walk in freezer)
· Occasionally carry, lift or move objects weighing up to 100 pounds with assistance.
Mental Requirements:
· Must be able to convey information and ideas clearly, both oral and written in English.
· Must be able to evaluate and select among alternative courses of action quickly and accurately
· Must be able to work well in stressful, high-pressure situations including the ability to handle guest complaints and disputes while resolving them even if the situation did not begin with them.
· Must maintain composure and objectivity under pressure. Must be respectful and maintain a calm demeanor.
· Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems.
· Must have the ability to assimilate complex information, data, etc. from various sources and consider, adjust or modify to meet the constraints of the particular need.
· Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests.
· Must be able to work with and understand financial information and data, and basic arithmetic function.
· Must be able to work with a myriad of personalities and levels within the hotel and outside sources
This job description is a general representation of the duties and responsibilities commonly found for this type of position.
Job Type: Full-time
Salary Range: $55,000 per year
Benefits:
401(k)
Dental insurance
Health insurance
Paid time off
Vision insurance
Shift:
Day shift
Night shift
Weekly day range:
Work setting:
Bar
Fine dining restaurant
Resort
Upscale casual restaurant
Experience:
Cooking: 3 years (Preferred)
Culinary experience: 3 years (Preferred)
Work Location: In person
Job tags
Salary
