Executive Chef

Mansion on Forsyth Park

Location: US - GA - Savannah

Nov 30, 2016
Employer
Job Details

Summary: 

Purpose of Executive Chef Position is to manage all aspects of Casa Monica Culinary Grand Performers and business functions through and with subordinates to meet or exceed guest and business expectations.

Supervisory Responsibilities: 

  • Sous Chefs
  • Cook 1, Cook 2, Stewards, Pastry Cooks

Travel Required:

  • Up to 5%

Essential Duties / Tasks / Responsibilities:

Core duties and responsibilities include the following. Other duties may be assigned.

40%      Guest Service

  • To provide leadership to the Culinary Grand Performers. Executive Chef oversees the day to day operations of the kitchen staff ensuring that the total guest experience is second to none.
  • Monitoring customer satisfaction through review of standardized feedback forms, as well as by spending time with the guests and ensuring their needs are being met and expectations exceeded.  

30%      Financials

  • Monitor and produce, if necessary, schedules for culinary staff to ensure proper staffing levels within budgeted guidelines.
  • Participate in and submit accurate food inventories on monthly basis per direction of hotel controller and Dir. Of Food and Beverage.
  • Assist in monitoring of revenue and expense forecasting in KHMS for responsible food and banquet departments.
  • Assist in production of menus, food products, schedules and orders to ensure proper execution of culinary offerings.
  • Maintains focus on cleanliness to ensure adherence to all pertinent health codes, laws, and brand standards.

10%      Communication

  • Arrange and/Or Conduct Monthly Meetings for Culinary Department
  • Attend all meetings deemed necessary by General Manager, Human Resources, and Director of Food and Beverage

10%      Networking

  • Promote overall success of Hotel through personal interaction with other departments, guests, and vendors

Experience / Education / Certifications:

  • Minimum of two years supervisory/management responsibility in hospitality/culinary - required
  • Culinary Degree plus 5 years experience in Culinary Operations of Hospitality/Restaurant Industry – required
    • or 10 years culinary operations – required
  • Food service manager certification preferred or attained within 30 days - required

Knowledge / Skills / Abilities (KSA’s)

  • Advanced Knowledge of food preparation practices
  • Ability to prepare wide range of culinary offerings
  • Ability to teach/train other Grand Performers how to execute food preparation
  • Must possess excellent computer skills, including Microsoft Word, Excel, and Outlook
  • Prior management experience preferred
  • Must possess excellent computer skills, including Microsoft Word, Excel, and Outlook
  • Requires good communication skills, both verbal and written
  • Must project a professional demeanor, pleasant personality, and positive attitude, neat and well-groomed appearance.
  • Ability to maintain and build relationships with existing and potential clients as well as industry contacts
  • Ability to maintain and build relationships with all Grand Performers  as well as industry contacts

Kessler Grand Performer Attributes

G.U.E.S.T. Service - Manages difficult or emotional customer situations; responds promptly to customer needs; solicits customer feedback to improve service; responds to requests for service and assistance; meets commitments.

Teamwork - Balances team and individual responsibilities; exhibits objectivity and openness to others' views; gives and welcomes feedback; contributes to building a positive team spirit; puts success of team above own interests; able to build morale and group commitments to goals and objectives; supports everyone's efforts to succeed.

Diversity - Demonstrates knowledge of EEO policy; Shows respect and sensitivity for cultural differences; educates others on the value of diversity; promotes a harassment-free environment; builds a diverse workforce.

Ethics - Treats people with respect; keeps commitments; inspires the trust of others; works with integrity and ethically; upholds organizational values.

Quality - Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality; applies feedback to improve performance; monitors own work to ensure quality.

Quantity - Meets productivity standards; completes work in timely manner; strives to increase productivity; Works quickly.

Safety and Security - Observes safety and security procedures; determines appropriate action beyond guidelines; reports potentially unsafe conditions; uses equipment and materials properly.

Attendance/Punctuality - Is consistently at work and on time; ensures work responsibilities are covered when absent; arrives at meetings and appointments on time.

Work Environment / Physical Demands:

The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • While performing the duties of this job, the incumbent is regularly required to sit, stoop, bend, crouch, push, pull, and lift up to 60  lbs, reach with hands and arms, use fingers to handle or feel.
  • Must be able to safely prepare food in variety of styles while using available kitchen tools and equipment (sharp knives, moving objects, high heat)
  • Must be able to work safely in a kitchen environment with high temperatures and humidity
  • Must be able to work outdoors in variable weather including heat and cold
  • Working on tiled floor; slippery conditions may exist; proper footwear required

This job description is not an exclusive or exhaustive list of all job functions that an incumbent/Grand Performer in this position may be asked to perform. 

 

Additional Details
Immediately
No
Applicants who do not already have legal permission to work in the United States will not be considered.
No
Yes
No
Hotel/Resort
Chef - Executive Chef