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Executive Chef

Company: Embassy Suites by Hilton Rockford Riverfront
Location: Rockford
Posted on: October 11, 2019

Job Description:

OVERALL DESCRIPTION OF JOB SCOPE AND RESPONSIBILITIES: Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen. RELATIONSHIPS: This position reports to the Director of Food & Beverage, retains relationships with peers and all other departments within the hotel, maintains relationships with current and prospective guests, and maintains relationships with suppliers, vendors, and others serving the Company or the hotel. ESSENTIAL JOB FUNCTIONS AND RESPONSIBILITIES: Please note that the essential job functions listed here are not all-inclusive, rather they indicate the types of activities normally performed by this position and, therefore, may be modified and revised. Other duties may be required and assigned from time-to-time.

  • Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
  • Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
  • Display exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management.
  • Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • Utilizes interpersonal and communication skills to lead and influence the kitchen staff.
  • Advocates sound financial/business decision making, demonstrates honesty, integrity and leads by example.
  • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
  • Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
  • Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
  • Determines how food should be presented, and create decorative food displays.
  • Ensures compliance with food handling and sanitation standards.
  • Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
  • Reviews comment cards for guest satisfaction results and other data to identify areas of improvement.
  • Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
  • Ensure proper grooming and hygiene standards for all kitchen staffs.
  • Ensures all kitchen employees maintain required food handling and sanitation certifications.
  • Interacts with guests to obtain feedback on food quality, presentation and service levels.
  • Maintain quality levels of receiving, storage, production and presentation of food.
  • Ensures sufficient staffing levels are scheduled to accommodate business demands.
  • Follows and enforces all applicable safety procedures specified for kitchen and food servers.
  • Discuss daily food cost reports with key kitchen and F&B team members.
  • Review weekly and monthly schedules to meet forecast and budget.
  • Identifies the developmental needs of kitchen staff and provide coaching, mentoring, and also helping them to improve their knowledge or skills.
  • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen.
  • Ensures disciplinary procedures and documentation are completed according to the companys Employee Handbook. JOB QUALIFICATIONS:
  • Culinary degree or related work experience OR 5 years of experience in the food and beverage, culinary, or related professional area with 3 years in a management position.
  • Strong interpersonal and communication skills; ability to speak clearly and listen attentively.
  • Strong organizational skills and attention to detail.
  • Effective problem solving skills.
  • Ability to handle pressure with poise and finesse.
  • Positive attitude, outgoing and friendly personality.
  • Strong leadership and a professional image. PHYSICAL DEMANDS AND WORK ENVIRONMENT:
  • Physical demands commonly associated* with the performance of the functions of this job. While performing the duties of this job, the employee is regularly required to sit, stand, bend, climb, lift, push, pull, balance, stoop, kneel, crouch, crawl, reach, handle, write and operate kitchen equipment and standard office equipment and telephone. The employee regularly communicates with customers and guests. The employee is frequently required to move about and reach for items. The employee may occasionally lift and/or move up to 60+ pounds. 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.
  • Environmental/Atmospheric Conditions. Environmental/atmospheric conditions commonly associated* with the performance of this job. While performing the duties of this job, the employee will endure indoor and outside conditions.

Keywords: Embassy Suites by Hilton Rockford Riverfront, Rockford , Executive Chef, Hospitality & Tourism , Rockford, Illinois

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