Executive Chef - Blossom Hotel Houston

Crescent Hotels & Resorts; Houston (TX); On-site; USD 50,000 - 70,000; Full time

Job summary

A hospitality company in Houston, Texas is looking for a Kitchen Manager to oversee kitchen operations. Responsibilities include managing staff, ensuring compliance with safety standards, and developing new menu items. The ideal candidate should have strong leadership abilities, experience in inventory management, and a commitment to quality service. This position involves training new hires and preparing schedules to meet business demands. Interested applicants should be dedicated, organized, and able to work in a fast-paced environment.

Qualifications

• Strong leadership skills required to manage and train kitchen staff.
• Knowledge of food safety and sanitation standards essential.
• Experience in menu development and inventory management needed.

Responsibilities

• Maintain compliance with hotel policies and procedures.
• Interview, hire, train kitchen staff.
• Review daily banquet event orders and menu specials.
• Monitor staff performance and ensure procedure compliance.
• Conduct frequent walk-throughs of kitchen areas.

Skills

Leadership

Inventory management

Menu development

Food safety compliance

Communication

Job description

Description

ESSENTIAL JOB FUNCTIONS:

1. Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.
2. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
3. Establish the day's priorities and assign production and preparation tasks for staff to execute.
4. Review daily menu specials and offer feedback to Sous Chefs.
5. Review banquet event orders and make note of any changes.
6. Communicate both verbally and in writing to provide clear direction to staff.
7. Take physical inventory of specified food items for daily inventory.
8. Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
9. Meet with the Executive Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
10. Ensure that staff report to work as scheduled; document any late or absent employees.
11. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
12. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
13. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
14. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
15. Observe guest reactions and confer with service staff to ensure guest satisfaction.
16. Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
17. Develop new menu items, test and write recipes.
18. Assist Catering department with developing special menus for functions; meet with clients as requested.
19. Review sales and food cost daily; resolve any discrepancies with the Controller.
20. Ensure that excess items are utilized efficiently.
21. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary.
22. Interview and hire new personnel according to hotel policies and standards.
23. Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Prepare daily/weekly payroll reports.
24. Comply with attendance rules and be available to work on a regular basis.
25. Perform any other job related duties as assigned.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
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