Executive Chef

SMI Hotel Group; Richmond (VA); On-site; USD 85,000 - 110,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Life insurance

Disability insurance

Paid Time Off

401K with company match

Paid holidays

Hotel discounts

Earned wage access

Job summary

Delta Hotels by Marriott Richmond Downtown is seeking an Executive Chef to lead and mentor a large kitchen team, supervise food preparation, and oversee menu development and presentation for both restaurant and banquet services.

You will ensure health and safety standards, control food costs, and recruit, train, and evaluate culinary staff while maintaining exceptional guest experiences in a busy city hotel.

Qualifications

• 2-3 years of Executive Chef experience.
• Expertise in food quality, presentation, and menu design.
• Strong leadership and staff management skills.
• Ability to manage food and labor costs within budgets.
• Ability to lift up to 25 lbs.

Responsibilities

• Lead and instruct kitchen staff during meal periods and events.
• Develop menus with standards for preparation and presentation.
• Hire, train, and evaluate culinary staff; conduct performance reviews.
• Ensure compliance with health and safety codes, and maintain kitchen cleanliness.
• Meet financial targets by controlling food cost, payroll, and overheads.
• Oversee purchasing and receiving items.
• Adapt to menu changes and special requests for events.
• Represent the kitchen professionally to guests during tastings.

Skills

Leadership

Budgeting

Menu development

Staff training

Quality control

Job description

The Delta Hotels by Marriott Richmond Downtown is a 298 room property located in the heart of Richmond's financial district, along the banks of the historic James River. Shopping, dining, night life, as well as historic Shockoe Slip and Shockoe Bottom are just blocks away, as are the headquarters of some of Richmond's most prestigious companies. The property also features over 13,000 square feet of flexible meeting and event space, accommodating groups from 5- 500.

We are looking for an Executive Chef with strong management skills; one able to attract, retain and motivate his staff.

Benefits

• Health, dental and vision insurance
• Company paid life insurance
• Company paid short-term and long-term disability insurance
• Company paid accident and medical indemnity insurance
• Paid Time Off
• 401K plan with company match
• Paid holidays
• Hotel discounts
• Early access to earned wages

Responsibilities include but are not limited to:

• Lead and instruct kitchen staff in details of preparing menu items. Oversee food preparation during meal periods, including special events.
• Develop menus with food preparation and presentation standards. Ensure that all standards of Excellence are upheld while maintaining proper health and safety codes ensuring a high level of cleanliness in the kitchen facilities
• Maintain responsibility for the hiring, training and proficiency of all culinary employees, including the performance reviews, assigning and directing work; rewarding and coaching employees.
• Responsible for the execution of all company policies and procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls.
• Meet the financial targets while achieving the food quality and service objectives. Control the Culinary budgeting process, i.e. food cost/payroll/etc. and all overheads/achieve food cost budget throughout the year/report all variances from actual budget with the reasons and recommendations for remedial action.
• Maintain control of the standards for purchasing and receiving items.
• Must be able to work in a fast pace environment with short notices on menu changes.
• Able to adapt and think out of box in regards to special requests in F&B.
• Must be presentable and professional in front of potential wedding and meeting guests during food testing.

Requirements

• 2 - 3 years of Executive Chef experience.
• Expertise in food product, presentation, quality and preparation along with menu concept and design.
• Strong leadership skills with the ability manage a large and busy kitchen that services the restaurant and banquets.
• Must be able to manage all BOH standards, food and labor costs, have strong culinary skills and excellent communication skills.
• Able to lift up to 25 lbs.

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.