Executive Chef

Tandem Hospitality Group; Lexington (KY); On-site; USD 70,000 - 100,000; Full time

Job summary

Tandem Hospitality Group in Lexington, KY is seeking an Executive Chef to direct food ordering, preparation, production, and control for all hotel outlets and banquet facilities.

You will lead culinary operations, drive menu and product quality, mentor staff, ensure profitability, and uphold company standards while engaging with guests and community events.

Qualifications

• 3-5 years' experience as Executive Chef or Exec Sous Chef.
• Management experience required.
• Graduate of an accredited Culinary School program preferred.
• Must have experience at properties of similar size and quality.
• Proficiency in Microsoft applications is required.
• Verifiable record improving metrics related to Food Dept. and guest satisfaction.

Responsibilities

• Direct food ordering, preparation, production, and control for all food outlets and banquet facilities.
• Enhance the food product presented to guests.
• Make changes in response to market and guests' needs.
• Recommend changes to the food product.
• Use market research to develop new products.
• Maintain quality and consistency in food delivery and standards.
• Oversee personnel selection, training, and development.

Skills

Executive chef experience

Management experience

Food quality improvement

Microsoft Office

Guest satisfaction metrics

Education

Culinary school graduate

Job description

Job Description

The Executive Chef is to direct food ordering, preparation, production, and control for all food outlets and banquet facilities of the hotel.

Job Requirements

• Responsible for enhancing the food product that is presented to guests
• Make changes that respond to the marketplace and to guests' needs, both present and anticipated
• Recommend changes to the food product
• Use market research to develop new products
• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards
• Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel
• Responsible for the selection, training, and development of the personnel within the department
• Able to exercise hire and fire discretion within the hotel's policies
• Oversee divisional matters as they relate to federal, state and local employment and civil rights laws
• Control the elements that determine profit and loss
• Responsible for all major operating expenses
• Set margins and manage the business against projections
• Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking
• Professionally represent the hotel in community and industry organizations and events
• Participate as a team player and provide constructive feedback to all departments

Job Qualifications

• 3 - 5 years' experience as an Executive Chef or an Exec Sous Chef
• Management experience required
• Graduate of an accredited Culinary School program preferred
• Must have experience at properties of similar size and quality
• Proficiency in Microsoft applications is required
• Verifiable record improving measurable metrics relation to the Food Department and guest satisfaction

Source: Tandem Hospitality Group