Executive Chef

mcrhotels.com; Charlotte (NC); On-site; USD 55,000 - 65,000; Full time

Job summary

A leading hotel company seeks an Executive Chef for their Charlotte location, responsible for daily culinary operations, team leadership, and ensuring high-quality standards. The position requires extensive culinary knowledge, management experience, and proficiency in handling food safety certifications. Competitive salary and benefits including hotel discounts and paid time off are offered.

Benefits

Hotel Discounts

Weekly Pay

Paid Time Off

Retirement Options

Referral bonuses

Health, Dental, Vision Insurance

Qualifications

• 6-7 years of management experience in Culinary or related field.
• Extensive culinary knowledge in classical and current trends.
• Must follow all food and safety certifications.

Responsibilities

• Lead the culinary team and manage food-related functions.
• Ensure high-quality product standards are met.
• Train culinary team members and develop guidelines for operations.

Skills

Leadership

Communication

Creativity

Organizational skills

Education

High school degree with Hotel/College training preferred

Tools

Microsoft Office

Event management software

Customer management platform

Job description

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The Executive Chef at Canopy Charlotte Southpark is responsible for the overall success of the daily culinary operations. This person will lead the culinary team members and manage all food related functions to continually improve guest and team member satisfaction while maximizing the financial performance in all areas of responsibility. Further responsibilities include supervising all kitchen areas to ensure a consistent, high-quality product is produced, guiding and developing staff including direct reports and ensuring that sanitation and food standards are achieved.

Responsibilities

Provide guidance and direction to team members, including setting performance standards and monitoring performance

Utilize interpersonal and communication skills to lead, influence, and encourage others

Advocate sound financial and business decision making

Demonstrate honesty and integrity, lead by example

Encourage and build mutual trust, respect, and cooperation among team members

Ensure property policies are administered fairly and consistently

Review staffing levels to ensure that guest service, operational needs, and financial objectives are met

Supervise and coordinate activities of team members engaged in food preparation

Demonstrate new cooking techniques and equipment to team members

Develop and implement guidelines and control procedures for purchasing and receiving

Establish goals including performance goals, budget goals, team goals, etc.

Communicate the importance of safety procedures, detailing procedure codes, ensuring team member understanding of safety codes, monitoring processes and procedures related to safety

Manage department controllable expenses including food cost, supplies, uniforms, and equipment

Participate in the budgeting process for areas of responsibility

Provide direction for menu development

Monitor the quality of raw and cooked food products to ensure that standards are met

Determine how food should be presented and create decorative food displays

Recognize superior quality products, presentations, and flavor

Ensure compliance with food handling and sanitation standards

Follow proper handling and right temperature of all food products

Ensure team members maintain required food handling and sanitation certifications

Maintain purchasing, receiving, and food storage standards

Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed

Interact with guests to obtain feedback on product quality and service levels

Respond to and handles guest problems and complaints

Review comment cards, guest satisfaction results, and other data to identify areas of improvement

Identify the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills

Train culinary team members on the fundamentals cooking and excellent plate presentations

Observe service behaviors of team members and provides feedback

Other duties as assigned

Requirements

High school degree (or equivalency) with Hotel/College training preferred

6 - 7 years management experience in the Culinary, food and beverage, or related field

Extensive experience in management of cooks and stewards

Extensive culinary knowledge in both classical and current culinary trends

Able to work in high stress environment. Ability to remain cool under extreme pressure

Must follow all food and safety certifications (ex. Food sanitation certificate)

Organizational skills and attention to detail

Diplomatic team player able

Excellent communication skills both written and oral

Proficient in the use of Microsoft Office, event management software, and customer management platform

Creative and innovative, as well as proactive and customer-oriented

Excellent time management

Strong leadership and communication skills

An aptitude for self-motivation

A can-do attitude and a hands-on approach

A flexible schedule that allows availability days, nights, holidays, and weekends based on the demands of the hotel

Our Company

• MCR is the 3rd-largest hotel owner-operator in the United States.
• Founded in 2006, our company has offices in New York City, Dallas, Chicago, and Richmond, Virginia.
• MCR has a $5.0 billion portfolio of 148 premium-branded hotels containing more than 22,000 guestrooms across 37 states and 106 cities.
• MCR has more than 7,000 team members across the country and operates hotels under 9 Marriott brands, 8 Hilton brands and a number of unflagged independent hotels.
• MCR was named one of Fast Company's 10 Most Innovative Travel Companies of 2020.
• MCR is a three-time recipient of the Marriott Partnership Circle Award, the highest honor Marriott presents to its owner and franchise partners, and a recipient of the Hilton Legacy Award for Top Performer.
• For the TWA Hotel at New York's JFK Airport, MCR won the Development of the Year (Full Service) Award at The Americas Lodging Investment Summit (ALIS), the Urban Land Institute New York Excellence in Hotel Development Award and the American Institute of Architects national Architecture Award, the highest honor given by the AIA
  
  

What we offer/What's in it for you?

• Hotel Discounts
• Weekly Pay
• Paid Time Off
• Retirement Options
• Referral bonuses
• Career advancement & upward mobility
• Health, Dental, Vision Insurance- available after 30 days of employment for full-time team members
  
  

Required

Preferred

Job Industries

• Food & Restaurant

Seniority level

• Seniority level

  Director

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Real Estate and Equipment Rental Services

Referrals increase your chances of interviewing at MCR Hotels by 2x

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