Executive Head Chef
Position Summary:
The Executive Head Chef is responsible for managing the food production in the kitchen, ensuring the highest quality and consistency while controlling costs and maintaining profitability. This role requires strong leadership skills, effective communication, and a focus on guest satisfaction.
Key Responsibilities:
* Manage all activities in the kitchen, including production, stewarding, and management of food production staff.
* Purchase all items via approved suppliers, maximizing guest satisfaction while controlling costs.
* Assure adherence to standards of food quality, preparation, recipes, and presentation.
* Coordinate activities, times, and communicate priorities to ensure correct preparation and delivery time.
* Maintain product consistency by conducting inspections and following up accordingly.
* Oversee inventory disbursement of all food supplies, controlling and ordering fresh products and dry storage items.
* Facilitate open communication and work environment with all Sales Managers.
* Monitor and facilitate communication between kitchen production and service staff.
* Ensure proper safety, hygiene, and sanitation practices are followed.
* Coordinate operation of kitchen with other food and beverage departments.
* Make suggestions for sales promotions with food and beverage to increase sales.
Leadership and Management:
* Manage all food production staff, utilizing leadership skills and motivation to maximize employee productivity and satisfaction.
* Challenge employees to achieve optimum quality while minimizing cost.
* Monitor department's overall service, interaction with other departments, and teamwork daily, and take action to improve.
Regulations and Policies:
* Monitor and make sure staff follows all applicable laws, especially in regards to food safety and sanitation.
Human Resources Management:
* Screens, interviews, and selects potential employees.
* Checks that staff meets and exceeds internal customer service expectations by training and encouraging staff to practice company principles and standards.
* Identifies training needs and ensures staff receives training, including skills training to produce consistent results.
* To effectively control costs in the areas of Payroll (through labor standards), overtime, and hourly rates.
* Works closely with the Human Resources Manager on performance appraisals, coaching, counseling, discipline, and grievance.
Employee Relations:
* Fosters and develops effective employee relations between kitchen production and restaurant service, as well as with other departments within the hotel.
* Keeps effective internal communications, including daily meetings with all staff to ensure optimum teamwork and productivity.
* Looks for ways to motivate and challenge employees.
Health and Safety:
* Adheres to all health, sanitation, and food safety rules and regulations.
* Ensures that all potential and real hazards are reported and reduced immediately.
* Fully understands the hotel's fire, emergency, and bomb procedures.
* Ensures that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees.
* Ensures that employees work in a safe manner that does not harm or injure self or others.
* Stimulates and encourages a general awareness of health and safety.
* Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening.
* Ensures that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department.
Systems:
* Advanced Safety Practice audit (HACCP full report with follow-up actions within 5 business days of issue).
* Fully utilize PSL or similar systems to manage cost – 100% compliance unless F&B General Manager agrees otherwise.
* Monitor systems to ensure maximum benefit to the company.
* Identify any problems and follow through to resolution – especially food quality issues.
Miscellaneous:
* Develops guest/market-oriented menus and changes menus regularly to reflect local, seasonal, and national trends.
* Attends restaurant and/or catering fairs and conferences regularly to develop food knowledge.
* Monitors industry trends and recommends appropriate action to maintain competitive status and profitability.
* Monitors competition's pricing and menus.
* Reviews and follows-up on food sales statistics per menu item.
* Recommends better operational practices, procedures, and concepts to the Operations Manager.
* Conducts formal tastings as part of new recipe development and product testing regularly.
* Prepares reports to develop a more informative database for improved management decision-making and critical evaluation of work activities and preparation techniques.
* Minimizes spoilage, waste, and overproduction.
* Controls payroll cost.
* Assists in the review, selection, determination of specifications, and pricing of proposed hotel menus.
* Works proactively to minimize complaints from guests.
* Informs food and beverage staff of applicable food laws and limitations within policies and guidelines.
* Follows up with Restaurant Manager to determine guest satisfaction; measures these results and establishes strategies to improve food quality.
* Checks the restaurant reservations and VIP list.
* Prepares the food production department's business plan.
* Attends meetings and training required by the Food and Beverage Manager.
* Assists colleagues to perform similar or related jobs when necessary.
* Acknowledges flexible work schedule necessary for uninterrupted service to hotel guests and stakeholders.
* Maintains own working area, materials, and company property clean, tidy, and in good shape; reports defective materials and equipment to the appropriate individual.
* Continuously seeks to endeavor and improve the department's efficient operation and knowledge of own job function.
* Is well updated on, and possesses solid knowledge of the following:
o Hotel fire, bomb, and emergency procedures.
o Hotel health and safety policies and procedures.
o Current licensing relating to own department.
o Hotel and restaurant corporate marketing and promotional programs.
o Corporate clients and clients generating high business volume.
o Union agreements.
* To carry out any other reasonable duties as requested by a member of the management team, including Finance and HR.
* Attend meetings.
* Attend Hotel & Golf Links Training.
* Carry out and conduct special duties and projects as assigned by the F&B General Manager.
* Exercise full compliance with the F&B General Manager.