Executive Chef

Location: US - CO - Colorado Springs

Aug 2, 2017
Confidential
Employer
Job Details

Executive Chef

Summary: Assist the Food and Beverage Director in planning and managing all aspects of food preparation in all restaurant outlets including banquet. Direct the seasonal menu changes and development, mentoring of outlet chefs and product consistency of all restaurants, snack bars and Banquet department. Ensure the diversity of concepts throughout the property both from menu offerings and price points. Execute the culinary strategy to meet business needs and maximize profits.

Essential Duties and Responsibilities include the following and other duties may be assigned: 

  • Supervise Chefs, Sous Chef and other kitchen personnel with responsibility for hiring, performance management, career guidance, training and discipline

  • Foster and promote a cooperative working climate, maximizing productivity and employee morale

  • Participate in developing the vision of food and concept trends consistent with company objectives and initiatives

  • Assist in developing short and long-range plans to meet business needs and maximize profits

  • Ensure that kitchens provide nutritious, safe, appealing, and properly flavored food

  • Establish and implement quality standards in cooking methods, presentation techniques, portion control, and retention of nutrients

  • Develop and manage the budget

  • Ensure safe and sanitary work environment for all employees

  • Identify situations which compromise the department’s standards and rectify these immediately

  • Assist in ordering produce, meats, and fish on a consistent basis for Banquets and outlets as needed

  • Assist restaurant and catering personnel in developing the generation of annual sales to include development of special menus for functions

  • Interact with members, restaurant and banquet guests to solicit feedback and ensures guest satisfaction

  • Assist in recruiting staff members by attending career fairs and conducting interviews

  • Conduct safety training classes in conjunction with the Safety Team on lifting, emergency procedures, proper knife handling.

  • Determine food, labor and overhead costs and direct food apportionment policy to control costs

  • Create and develop recipes and plan and price menu items

  • Review sales and food cost daily and resolve any discrepancies with Finance and Accounting

  • Minimize waste and maintains controls to attain forecasted food and labor costs

  • Represent GGC in public relations opportunities

  • Attend gourmet shows, food, and wine meetings

  • Research local products, new suppliers, and special markets

  • Interact with product vendors to ensure that the club receives the best product at the best price in all business dealings

  • Provide culinary instruction and demonstrate culinary techniques to kitchen staff

     

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This individual must be able to act independently to improve and increase skills and knowledge, demonstrate an awareness of personal strengths and areas for professional improvement, share learning and best practices with others, and be willing to learn from others.  The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/Experience:

High School Diploma and Apprenticeship or Culinary School graduate. At least twelve years of experience as a Culinarian with a minimum of five years in culinary management as a Chef or Sr. Sous Chef at a Five-Star hotel or restaurant including banquet. Experience with private membership preferred.  Food Handling/Sanitation certificate.

Language Ability:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or employees of organization.

Math Ability:

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

Reasoning Ability:

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Computer Skills:

Microsoft Office (Word, Excel, Outlook), Inventory software, Payroll systems, and Order processing systems.

Supervisory Responsibilities:

Directly supervise, Chef de Cuisines, Bakers, Pastry Chefs, Jr Sous Chefs, Relief Cooks, Cooks, Externs, and Apprentices with a staff of about 150 employees. Also supervise Stewarding employees as needed.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing 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 employee is frequently exposed to work near moving mechanical parts. The employee is occasionally exposed to extreme cold (non-weather); extreme heat (non-weather) and vibration. The noise level in the work environment is usually moderate to very loud.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee 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 employee is regularly required to stand and walk. The employee is frequently required to reach with hands and arms. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 60 pounds. Occasionally push and/or pull 50-100+ lbs and lift up to 50-100 lbs. with assistance. Specific vision abilities required by this job include close vision and distance vision.

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