Executive Chef

Job Description:

• Participates in production of all food items necessary for operation.


• Assist Brand Culinary Leadership to plan and direct all functions of the Food & Beverage department to meet the daily needs of the operation and AKA Standards.


• Collaborate with FOH leaders in shift coverages


• Visually inspects, selects and uses only the freshest produce, meat, fish, and other ingredients in the preparation of food products, and adheres to sanitation and food handling expectations.


• Assigns in detail specific duties to all kitchen colleagues; monitors these tasks and team member schedules, including developing new products of menus on a rotating basis.


• Responsible for scheduling and labor management for all kitchen team members.


• Regularly review, evaluate, and respond to customer satisfaction and/or dissatisfaction of the individual outlets; recommend new operating standards to when applicable.


• Train, supervise, develop, discipline, counsel and evaluate kitchen team members according to hotel and AKA Standards.


• Involved in recruiting and interviewing kitchen team members.


• Involved in seasonal menu planning and updates as well as communications to FOH team members pre-service meetings and audit pre-service line checks daily.


• Participates in monthly inventory of all dry goods, produce, proteins, etc.


• Attend mandatory meetings and contribute to these meetings in a professionally effective manner; regularly communicate with all colleagues.


• Participate in community public relations for the hotel.


• Utilize computer equipment to analyze forecast, cost, and revenue reports and make decisions based on that information to ensure departmental profitability.


• Keep work area clean and organized.


• Ensure staff is compliant with uniform and grooming standards.


• Complete other duties as assigned by Brand Culinary Leadership or other superiors.


• Demonstrate positive leadership characteristics and act as a role model for staff members.


• Perform any other job-related duties as assigned.

Other

Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel.

Regular attendance in conformance with the standards, which may be established by Hotel AKA Nomad from time to time, is essential to the successful performance of this position.

SUPPORTIVE FUNCTIONS:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the requirements of the company.

• Assist F&B Manager in estimating annual food budget.


• Monitor outlets during peak periods to oversee production flow and presentation.


• Maintain vacation schedule for proper staffing.


• Report any equipment in need of repair or replacement to Property Operations.


• Ability to analyze, forecast, and make judgments to ensure proper payroll and production control.


• Ability to read, write, speak English to comprehend and communicate job functions.


• Ability to safely operate complex food preparation machinery.


• Ability to work in confined spaces.


• Ability to supervise staff and accomplish goals on a timely basis.


• Ability to work in an environment with extreme temperature rages (hot and cold)


• Effectively conduct meetings, menu briefings, and maintain communication lines between team members and management personnel.


• Ability to stand, walk, and sit continuously to perform the essential functions of job for extended periods of time.


• Ability to effectively deal with external and internal customers, some of whom will require high levels of patience, tact, and diplomacy. Ability to collect accurate information from these customers to resolve conflicts.


• Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture, and quality, and evaluate presentation and preparation.


• Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.

Experience, Skills and Knowledge:

• High School graduate required. College degree preferred.


• At least five (5) years relevant experience as a lead or Sous Chef or Head Chef role in a full-service chef-driven restaurant. Previous hotel experience is a plus.


• Food handler certification required. CPR and TiPs Certification is beneficial.


• Ability to read, listen and communicate effectively in English both verbally and in writing in order to prepare official memorandum and correspondence as well as provide clear and meaningful instructions, guidance and counseling to all colleagues.


• Advanced knowledge of food and beverage operations including foods, beverages, supervisory practices and philosophy, service techniques, kitchen operation and guest interaction.


• Leadership role in a Union environment preferred.


• Ability to multitask and work under pressure in a fast-paced kitchen environment.


• Ability to work effectively under time constraints and deadlines.


• Command of the English language both written and verbal.