Executive Chef

Kids for the Future; Birmingham (MI); On-site; USD 95,000 - 115,000; Full time

Benefits offered by this job

Success Coach every Thursday

Fifty percent off your restaurant bill

401 (k)

Discounted Bus Passes

PTO Program

& so much more!

Job summary

The Townsend Hotel in Birmingham, MI seeks an Executive Chef to lead the culinary department across Rugby Kitchen, Banquet Kitchen, Pastry Kitchen and Bakery, reporting to the General Manager.

You will recruit, train and supervise staff, design menus, price offerings, control costs and drive quality, guest satisfaction and safety across multiple kitchens and events. This role requires evenings, weekends and holidays for large events.

Qualifications

• Bachelor’s degree or related culinary degree.
• Min four years of industry and culinary management in luxury hotel env.
• Proven leadership abilities and commitment to customer service.
• Experience with menu development and pricing.
• Prior Birchstreet experience or similar inventory system.

Responsibilities

• Oversee recruiting, selecting, training, scheduling, coaching, and disciplining culinary staff.
• Achieves culinary operational objectives by implementing production, quality, and service standards.
• Meets culinary financial objectives by designing menus, budgeting, and procuring.
• Oversee special catering events and culinary instruction during events.
• Maintain safety, sanitation, and compliance across multiple kitchens.

Skills

Culinary leadership

Customer service

Organizational skills

Time management

Menu development

Pricing

Education

Bachelor’s degree or related Culinary degree

Tools

Birchstreet

Job description

• Location 100 Townsend Street,Birmingham, MI, 48009,United States
• Base Pay $95,000.00 - $115,000.00 / Year
• Employee Type Regular Full Time
• Manage Others Yes

Contact information

• Name Bailee Gierman
• Phone [phone]
• Email [e-mail]

JOB DESCRIPTION

JOB TITLE: Executive Chef

REPORTS TO: General Manager

JOB SUMMARY: Responsible for the successful management of all aspects of the culinary department, including Rugby Kitchen, Banquet Kitchen, Pastry Kitchen and Bakery.

• Primary Responsibilities - 80%
• Responsible for culinary human resource [SG1] [AC2] [SG3] [SG4] objectives: In conjunction with culinary leadership team, oversee recruiting, selecting, training, assigning, scheduling, coaching, and disciplining, culinary staff members. Communicates job expectations and is responsible for monitoring, appraising, and reviewing job performance; planning and reviewing compensation; enforcing policies and procedures.
• Achieves culinary operational objectives by: preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change.
• Meets culinary financial [SG5] [AC6] [SG7] objectives by: estimating requirements; designing menus; anticipating and evaluating response to menu presentation; scheduling expenditures’ analysing variances; initiating corrective actions; overseeing Birchstreet and other purchasing and requisitioning processes; evaluating timesaving production techniques; training others in specialty techniques.
• Anticipates & drives emerging food and dining trends; develops menus with final oversight by ownership; develops recipes; determines portion specifications by understanding consumer tastes and nutritional needs, and operating within budgetary constraints to drive revenues.
• Oversees food preparation by consulting with Director of F&B, Director of Catering, Banquet Chef, Restaurant Chef and Executive Pastry Chef and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas; monitoring presentations, garnishments, and sauces.
• Improves menu quality and consistency by analyzing food production records and menu expenses; standardizing production recipes; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.
• Secondary Responsibilities - 20%
• Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; requesting repair service; evaluate new equipment; preparing administrative proposals to justify purchases.
• Maintains professional & technical knowledge by attending educational workshops; reviewing publications; establishing personal networks; benchmarking state of the art practices.
• Develops & trains Restaurant chef management and supervisory team to take on additional leadership and management duties[SG8] [AC9] [SG10] .
• Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security.
• Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques. Be available on evenings, weekends and holidays to oversee kitchens during these large or special events.

BENEFITS

• Success Coach every Thursday
• Fifty percent off your restaurant bill for up to six guests
• 401 (k)
• Discounted Bus Passes
• PTO Program
• & so much more!

The Townsend Hotel provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. All employment is decided based on qualifications, merit, and business need.

This policy applies to all terms and conditions of employment.

SKILLS/QUALIFICATIONS:

Bachelor’s degree or related Culinary degree. Minimum of four years of industry and culinary management experience in luxury hotel environment, or similar experience. Must demonstrate proven leadership abilities, commitment to customer service, strong organizational and time management skills. Must have previous experience with menu development and pricing. Must have prior experience with Birchstreet, or similar inventory and requisitioning system.

JOB SPECIFICATIONS:

Physical Demands: Requires ability to stand/walk for significant periods. Requires ability to move fingers and hands quickly and easily: handling and feeling. Requires ability to communicate orally to kitchen/hotel staff: talking, hearing. Requires ability to smell and taste cooked foods. Requires ability to lift 20-50 pounds frequently, up to 100 pounds infrequently.

Environmental Conditions: Inside: protection from weather conditions but may experience varying kitchen temperatures.

Essential Skills: Requires familiarity with applicable franchise standards and procedures. Requires knowledge, skill and ability in the management of multiple kitchens and staff members.

Hazards: May include, but may not be limited to, cuts from broken glass or kitchen equipment, burns, slipping and tripping.