false
/seeker/applyToJob?jobAdId=279059
window.open('/seeker/apply/quickApply?jobAdId=279059');logEvent('job details','apply-1');
279059
Executive Chef
Property Name
Warwick Denver Hotel
Job Title 
Executive Chef
Location: 
Colorado-Denver
Company Name: 
City: 
Denver
Work Permit: 
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position: 
Yes
Warwick International Hotels is an international luxury hotel company.
We believe our greatest asset, and the key to our success, is our people. We place a great deal of importance on recruiting the best team possible, searching for new employees who share our passion and commitment to service excellence. We believe one of our primary responsibilities is to our team, the ones that make this company great.

At Warwick International Hotels, we are interested in people with a strong customer service focus, initiative, creativity, innovation and talent, and those that possess an open mind to new opportunities. Individuals looking for an innovative and progressive hospitality company that believes the purpose for our existence is to serve our guest in comfortable surroundings should consider a career with Warwick International Hotels. Life is a collection of special moments....Let Warwick be part of it!

Job Details

Essential Functions:

  • Direct food preparation, production and control for all food outlets and banquet facilities at hotel.
  • Responsible for enhancing the food product that is presented to guests.  Make changes that respond to the marketplace and to guests' needs, both present and anticipated.  Create menus and seasonal updates.
  • Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
  • Act as a member of the Executive Team provide specialist support particularly to the Banquet Manager and Director of Food & Beverage and Restaurant Manager. Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel.
  • Responsible for the selection, training and development of the personnel within the department. Oversee divisional matters as they relate to federal, state and local employment and civil rights laws.
  • Control the elements that determine profit and loss. Responsible for all major operating expenses. Set margins and manage the business against projections. Make decisions that relate to profit and loss.
  • Responsible for the financial management of the operation.
  • Give direction and be responsible for the implementation of plans. Monitor effectiveness and introduce changes in response to the marketplace.
  • Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures.

Job Requirements

Qualifications:

  • Prefer college and/or culinary degree. Must have a minimum of 3 years of experience as a current Executive Chef or related experience in a similar environment.
  • Must be able to read and write to facilitate the communication process.
  • Requires good communication skills, both verbal and written.
  • Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision.
  • Must possess basic computational ability.
  • Must possess basic computer skills.
  • Extensive knowledge of menu development, insight into marketing, cost and wage control.
  • Thorough knowledge of food products, standard recipes and proper preparation.
  • Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
  • Ability to supervise large staff and accomplish goals on a timely basis.
  • Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Director, Food & Beverage.
  • Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
  • Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures and to read and visualize same.
  • Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA etc.