Executive Chef

Ascent Hospitality; Huntsville (AL); On-site; USD 45,000 - 75,000; Full time

Job summary

An established industry player is seeking a passionate Executive Chef to lead their culinary team. This role demands a strong leader who excels in communication and customer service, ensuring that food service meets high standards while adhering to budgetary requirements. The ideal candidate will have a proven track record in kitchen management, with the ability to inspire and train staff. Join a vibrant team that values people and culture, and contribute to creating memorable dining experiences for guests. If you thrive in a dynamic environment and are ready to take on new challenges, this opportunity is perfect for you.

Benefits

Health Insurance

Dental Insurance

Vision Insurance

Life Insurance

401k with employer MATCH

Paid PTO

Uniforms Provided

Team Member Hotel Discount Program

Qualifications

• 3+ years as Sous Chef or Executive Sous Chef preferred.
• Food Handler’s Certificate within 30 days of hire.

Responsibilities

• Supervise kitchen staff and ensure food quality and presentation.
• Maintain sanitation and inspect equipment for proper maintenance.

Skills

Leadership Skills

Customer Service Skills

Communication Skills

Food Safety Standards

Education

High School Diploma or equivalent

Job description

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Ascent Hospitality has an extensive portfolio of hotels and a strong pipeline of new properties and acquisitions, but we’re not about numbers…we’re about people and that remains our foundation. Our culture expresses a memorable experience for all of our Team Members and guests alike. So we’re constantly looking for individuals who work well together for a unified purpose. For our leadership, we’re looking for accomplished individuals with a passion to serve others, strong communicators who clearly understand the needs of others and trendsetters who excel at challenges and change. If this is what you’re all about, consider joining our Team.

Ascent Hospitality is looking for a uniquely qualified hospitality leader to be our Executive Chef!

The Executive Chef is responsible for the overall food service throughout the Hotel and oversight of all kitchen staff to ensure optimal product and service is provided while operating within predetermined Brand, Company and budgetary requirements.

Benefits:

• Competitive Salary!
• Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options!
• 401k with employer MATCH!
• Paid PTO!
• Uniforms Provided for most positions!
• Team Member Hotel Discount Program!

Essential Functions:

1. Supervise the kitchen and oversee the preparation and presentation of foods by chefs, cooks and pantry personnel, ensuring all food items are prepared according to specs.
2. Staffing for all kitchen areas, preparation areas, and supervising all employees in these areas.
3. Maintain an adequate supply of all food items used at the hotel.
4. Ensure purchases meet specifications and adjust when necessary.
5. Inspect storage areas for sanitation and equipment functionality.
6. Ensure availability and proper storage of pre-prepared items to meet demands while maintaining quality.
7. Properly break down prime cuts of meat, minimize waste, and utilize scraps effectively.
8. Provide menu variety within budgetary limitations.
9. Select recipes that are tasteful, cost-effective, and meet quality standards.
10. Maintain training programs for kitchen personnel.
11. Inspect the portion sizes and taste of all menu items.
12. Prepare the kitchen for timely service start.
13. Ensure clear communication of orders from servers to minimize errors.
14. Maintain sanitation of all food prep and storage areas and equipment.
15. Inspect equipment for proper maintenance and report deficiencies.
16. Ensure sufficient equipment availability.
17. Remain courteous and helpful to guests at all times.

Knowledge, Skills, and Abilities:

• Proficiency in English for effective communication.
• Adherence to health and safety standards.
• Ability to safely operate kitchen machinery and utensils.
• Professional appearance and demeanor.
• Ability to understand and follow instructions.
• Availability to work flexible hours, including holidays.
• Ability to work independently without constant supervision.

Physical Demands:

• Standing for long periods, handling food and equipment, reaching, stooping, and lifting over 25 pounds.
• Exposure to hot and cold temperatures, and sensory requirements including taste and smell.

Qualifications:

• High School Diploma or equivalent.
• 3+ years as Sous Chef or Executive Sous Chef preferred.
• Excellent customer service skills.
• Food Handler’s Certificate within 30 days of hire.
• ServSafe certification within 30 days if not already certified.
• Strong leadership and communication skills.