COMPLEX EXECUTIVE CHEF: WESTIN GREAT SOUTHERN & RENAISSANCE COLUMBUS DOWNTOWN

Crescent Hotels & Resorts; Columbus (OH); On-site; USD 110,000 - 120,000; Full time

Job summary

Crescent Hotels & Resorts in Columbus, Ohio is seeking an experienced hospitality leader to supervise food and beverage staff, ensure compliance with departmental policies, and uphold hotel standards across productions and events.

You will interview, hire, train, and evaluate staff; set daily priorities; review menus, recipes, and banquet orders; develop new menu items; and coordinate with Catering to create tailored menus for functions and client meetings.

Qualifications

• Interview, hire, train and evaluate staff
• Develop new menu items and test recipes
• Coordinate with Catering for special menus and client meetings

Responsibilities

• Interview, hire, train and evaluate staff and performance
• Set daily priorities and assign production and preparation tasks
• Review daily menu specials and banquet event orders for changes
• Develop new menu items and recipes; ensure recipe cards and guides are current

Job description

Compensation

$110,000 to $120,000 per year

Description

Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. Establish the day's priorities and assign production and preparation tasks for staff to execute. Review daily menu specials and offer feedback to Sous Chefs. Review banquet event orders and make note of any changes. Communicate both verbally and in writing to provide clear direction to staff. Ensure that staff report to work as scheduled; document any late or absent employees. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards. Develop new menu items, test and write recipes. Assist Catering department with developing special menus for functions; meet with clients as requested.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

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