Executive Chef

Avion Hospitality; Indianapolis (IN); On-site; USD 95,000 - 130,000; Full time

Job summary

Avion Hospitality in Indianapolis is seeking an Executive Chef to supervise the preparation of all food items across Restaurant, Room Service, Employee Cafeteria and Banquets, ensuring quality and cost control. You will lead a kitchen team, enforce sanitation and safety standards, and work with the F&B Manager on pricing and events.

The role requires supervisory experience, culinary education, and strong ability to manage under pressure while maintaining brand standards.

Qualifications

• Progressive hotel food operations experience required.
• Degree(s) in culinary field or related area required.
• Supervisory experience required.
• Clear communication skills and ability to convey information.
• Ability to analyze financial information and make decisions quickly.
• Ability to work under pressure in a fast-paced kitchen.
• Strong listening skills and team leadership.

Responsibilities

• Provide attentive, friendly service to guests and staff.
• Maintain attendance per Avion Hospitality standards.
• Ensure kitchen cleanliness and safety; manage waste and costs.
• Plan meals and assist F&B Manager with pricing, banquets.
• Supervise kitchen staff; conduct training and interviews.
• Develop a kitchen budget; oversee inventories and cost controls.
• Prepare and maintain food specifications; manage menus.
• Attend department and weekly staff meetings.
• Ensure compliance with SOPs and brand standards.
• Oversee all outlets, room service, and banquets operations.

Skills

Supervisory experience

Budgeting & cost control

Menu planning

Staff training

Communication

Problem solving under pressure

Financial data interpretation

Attention to detail

Education

Culinary degree

2-year college degree

4-year college degree

Tools

Windows OS

Company approved spreadsheets

Word processing

Job description

Job Summary

The Executive Chef is responsible for supervising and assisting in the preparation of all food items, based on standardized recipes, for the Restaurant, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, work and storage areas while minimizing waste and maximizing cost/production ratio. He/she plans meals and assists the Food & Beverage Manager with various assignments, i.e., pricing, banquets, etc. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities.

Exempt managers must customarily and regular direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative, executive, or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time.

Education & Experience

• At least 5 years of progressive experience in a hotel or a related field, a 2-year college degree, and 3 or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field.
• Must be proficient in Windows operating systems, Company approved spreadsheets and word processing.
• Supervisory experience required.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
• Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by coworkers and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.

Requirements

Job Duties & Functions

• Approach all encounters with guests and employees in an attentive, friendly, courteous and serviceoriented manner.
• Maintain regular attendance in compliance with Avion Hospitality standards, as required by scheduling which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).
• Comply at all times with Avion Hospitality standards and regulations to encourage safe and efficient hotel operations.
• Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, CPR and First Aid
• Maintain a warm and friendly demeanor at all times.
• Maintain food costs within budget guidelines.
• Establish and maintain a file of recipe cards according to Avion Hospitality standards.
• Attend Weekly F&B Meeting.
• Conduct monthly department meetings with kitchen staff according to Avion Hospitality standards.
• Motivate, coach, counsel and discipline all Kitchen personnel according to Avion Hospitality S.O.P.'s.
• Review kitchen staff's worked hours for payroll compilation and submit to accounting on a timely basis.
• Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to Avion Hospitality standards.
• Be responsible for developing a manager as assigned by the Corporate Office, including sign-off on all competencies and assist in his/her placement.
• Prepare and conduct all Kitchen interviews and follow hiring procedures according to Avion Hospitality S.O.P.'s.
• Conduct all 90 day and annual employee performance appraisals according to Avion Hospitality S.O.P.'s.
• Ensure implementation of all Avion Hospitality policies and all house rules.
• Prepare, implement and maintain a record of food specifications.
• Oversee all kitchen work areas including cooks and stewards.
• Prepare employee shift schedule according to the business forecast, payroll budget guidelines and productivity requirements. Present the Schedule and the Wage Progress Report to the General Manager weekly.
• Ensure that wage progress and productivity reports are competed accurately and on a timely basis according to
• Avion Hospitality S.O.P.'s.
• Ensure compliance to brand and company training using the steps to effective training according to Avion Hospitality standards.
• Maintain a clean kitchen by implementing and maintaining a standard of "Clean As You Go."
• Maintain proper record keeping (receiving tickets, invoices, transfer logs) according to Avion Hospitality standards.
• Participate in required M.O.D. coverage as scheduled.
• Supervise staff in all food preparation, including proper receiving and storage of all food and foodrelated items.
• Expedite peak meal periods by maintaining a "hands on" approach.
• Complete all paperwork required by Avion Hospitality on a timely basis.
• Review B.E.O.s and attend the Daily B.E.O. Meeting.
• Develop and adhere to kitchen budget according to Avion Hospitality standards.
• Participate in and oversee monthly food inventories.
• Cost out breakfast and salad buffets quarterly (at a minimum).
• Participate in special F&B promotions and critique them after implementation.
• Ensure competitive bidding and adhere to corporate purchasing guidelines.
• Develop and implement systems to control waste.
• Review/change menus as per corporate directive and hold menu tastings after a menu change.
• Recommend to General Manager all kitchen operating supplies and capital purchases required.
• Maintain awareness of local competition and industry trends.
• Develop employee morale and ensure training of all Kitchen personnel.
• Train all kitchen staff to Avion Hospitality standards using the steps to effective training according to Avion Hospitality standards.
• Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments.
• Ensure that Kitchen employees are at all times attentive, friendly, helpful and courteous to guests, all other employees and managers.
• Maintain follow through for all guest requests and complaints presented to the kitchen.
• Determine and price daily special. Ensure specials are served to standard, plated properly and evaluated for success/repeat use.
• Develop production schedule for work assignments.
• Establish and maintain key control system.
• Attend monthly all-employee meetings and any other functions as required by management.
• Ensure that plating standards and use records are posted according to Avion Hospitality standards.
• Review food sales for accuracy daily.
• Review menu abstracts, P.O.S. report and daily food cost report.
• Operate and be able to make changes in P.O.S. system.
• Maintain an "86'd" item board.
• Plan employee menus and oversee Employee Breakroom.
• Oversee all outlets and banquet food display merchandising, including prop use and buffet decoration.
• Maintain an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports and tracking logs.
• Assist the General Manager and Engineering Department in implementing and maintaining emergency procedures.
• Maintain required pars of all stock.
• Perform any other duties as requested by the General Manager.

Working Conditions/Environment

The following outlines the work environment employees will encounter while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.

Frequency Grid 112019

N = Not Anticipated 0% O = Occasionally 1-33% (per shift) F = Frequently 34-66% (per shift) C = Constantly 67-100% (per shift)

Work Environment

Associate is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes.- F

Associate is subject to outside environmental conditions: No effective protection from weather.- N

Associate is subject to extreme heat or cold (temperatures below 32 degrees or above 100 degrees) for periods of more than one hour.- F

Associate is subject to noise: There is sufficient noise to cause the employee to shout in order to be heard above ambient noise level.- O

Associate is subject to vibration: Exposure to oscillating movements of the extremities or whole body.- O

Associate is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.- C

Associate is subject to atmospheric conditions: One or more of the following conditions that affect the respiratory system or the skin: Fumes, odors, dusts, mists, gasses, or poor ventilation.- F

Associate is subject to oils: There is air and/or skin exposure to oils and other cutting fluids.- C

Associate is required to function in narrow aisles or passageways.- O

Associate is exposed to infectious diseases.- O

None: Associate is not substantially exposed to adverse environmental conditions (as typical office or administrative work).- O

Physical Requirements

Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles, and the like, using feet and legs and/or hands and arms.- O

Balancing: Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces.- F

Stooping: Bending body downward and forward by bending spine at waist. Requires full use of the lower extremities and back muscles.- F

Kneeling: Bending legs at knee to come to rest on one or both knees.- F

Crouching: Bending the body downward and forward by bending leg(s) and spine.- F

Crawling: Moving about on hands and knees or hands and feet.- O

Reaching: Extending hand(s) and arm(s) in any direction, particularly for sustained periods of time (typing/using a mouse).- F

Standing: Remaining upright on the feet, particularly for sustained periods of time.-