Executive Chef – Orlando

Scope
Directs and supervises food preparation for all food outlets of the hotel and ensures the highest level quality and consistency as relates to food handling, food quality and food presentations.

Primary Responsibilities
Plans all meals and menus for the restaurant and catered events.
Supervises food preparation to include methods, portion control and garnishing; ensure attractive presentation of all foods.
Assists food and beverage director, sales, and banquet staffs with banquets, social parties and special events.
Monitors expenses to keep within budgeted guidelines and assists the food and beverage director in developing the annual operating budget.
Schedules employees at proper staffing levels; watches labor cost daily to ensure efficiency in scheduling.
Requisitions food and equipment, giving specifications, quantities and quality descriptions.
Participates in monthly inventory verification and maintains adequate supplies.
Responds quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction.
Provides a professional image at all times through appearance and dress.
Follows company policies and procedures and is able to effectively communicate them to subordinates.
Aggressively recruits and staffs department using company hiring standards (i.e. behavioral questioning, reference checks, evaluations and team interviews).
Conducts training classes regarding safety, security, department procedures and service guidelines.
Fulfills Manager on Duty shifts.
Ensures kitchen is clean and sanitary and is in compliance with all federal, state and local laws, including OSHA, EEOC, Wage Hour and Health laws.
Note: Other duties as assigned by supervisor or management

Relationships
Internal:
Sales: Pricing of sales promotions, handling of special accounts
Engineering: Maintenance and repair of kitchen equipment
Food and Beverage Staff: Training, Purchasing and Operations
External:
Vendors: Ordering equipment and food
Professional Associations: To stay current on trends and procedures
Health Department: Kitchen Inspections

Qualifications
Education/Experience: Culinary School degree or equivalent work experience. Special consideration will be given to those who exhibit exemplary performance.
Certification and/or License Requirement: Alcohol awareness certification and/or food service permit as required by local or state government agency. Food Service certification as required by franchise.

Skills and Qualities:
Leadership Skills.
Strong culinary Ability
Strong oral and written communications skills.
Attention to detail.
Planning and organizational ability.
Customer Service.
Creative
Analytical and problem-solving skills

Working Conditions:
Will be required to work nights, weekends and holidays.
Will be required to work in fast paced environment.

Physical/Cognitive Abilities
This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.
A significant portion of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts.
The majority of time will be spent planning the sequence of operation and organizing the work of others.
Reading and writing skills are used while reviewing event orders, compiling menus, requisitioning items and reviewing the budget.
This person will often have to clearly communicate new or changing procedures and instructions to subordinate staff and managers.
The executive chef often uses planning, problem-solving, reasoning, training and counseling skills when interacting with subordinate staff members, hotel guests, groups, and special clients.

Organizational Structure
Reports to: Food and Beverage Director or General Manager
Subordinates: Sous Chefs, Banquet Chefs, Cooks, Kitchen Stewards
Job title also known as: Chef, Kitchen Supervisor

This job description is a general representation of the duties and responsibilities commonly found in Hospitality for this type of position; it may be modified at an individual hotel based upon business necessity.

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