Executive Chef

Hotel Leveque; St. Louis (MO); Vor Ort; USD 65.000 - 70.000; Vollzeit

Benefits dieser Stelle

Insurance from day 1

Paid time off

Holiday pay

Hotel discounts

Travel discounts

Professional development

Zusammenfassung

Hotel Leveque is seeking an Executive Chef to oversee food and beverage operations, ensuring exceptional guest experiences and strong financial performance. The role supports management and direction of culinary operations, focusing on department performance, cost controls, and staff development.

The Executive Chef will lead initiatives to maximize revenues, supervise scheduling, training, and reporting, and act as the Food & Beverage leader in the director's absence.

Qualifikationen

• Bachelor's degree in related field is required/ideal.
• 5-7 years of F&B management experience.
• Must be properly certified in Food Safety.
• Strong leadership and guest-service orientation.

Aufgaben

• Support the Food and Beverage operations within fiscal guidelines and act as Director of Food + Beverage in the absence of the leader.
• Help meet brand targets, ensure employee satisfaction, and focus on growing revenues.
• Assist in meeting or exceeding budgeted sales and profit goals, maintain labor efficiency ratios.
• Develop initiatives to improve profitability and maintain cost controls.
• Assist in managing expenses (payroll + supplies) to control costs while ensuring adequate staffing.
• Maintain accurate and thorough reporting on a daily/weekly/monthly basis.
• Assist in preparing departmental schedules according to forecasts and productivity needs.
• Engage with guests in line with Hotel culture and respond constructively to feedback to improve satisfaction.
• Lead and participate in staff meetings, provide training and recognition to teams.
• Staff departments with quality employees committed to guest service.
• Other duties as assigned

Kenntnisse

F&B management experience (5-7 years)

Leadership

Food safety certification

Ausbildung

Bachelor's degree in related field

Jobbeschreibung

Compensation: $65,000 to $70,000 per year

What's in it for you

• Insurance enrollment available from DAY 1!
• Paid time off available from DAY 1!
• Holiday pay available from DAY 1!
• Hotel and travel discounts at worldwide destinations!
• Professional development and promotion opportunities!

The impact you'll make

The Executive Chef is responsible for supporting the management and direction of food and beverage and culinary operations. Key responsibility areas include department performance, effective cost controls and development, training and retention of key employees.

What you'll be doing

• Support the Food and Beverage operations efficiently and effectively within the company's fiscal and operational guidelines and assume the role of Director of Food + Beverage in their absence.
• Support the Food and Beverage operation to meet the brand's target customer needs, ensure employee satisfaction, focus on growing revenues and maximize the financial performance of the department.
• Support in meeting or exceeding budgeted sales and profit goals, maintain labor efficiency ratios to ensure guest service and cost effectiveness.
• Assist in developing initiatives to build profitability and maintain effective cost controls in support of these initiatives.
• Support in managing and reporting on expenses (payroll + supplies) to aid in controlling costs while ensuring adequate staff and supplies are on hand to provide quality service.
• Maintain accuracy and thoroughness on various reporting requested on a daily, weekly or monthly basis.
• Assist in the preparation of departmental schedules according to business forecast, payroll budget guidelines and productivity requirements.
• Engage and make contact with every guest in line with Hotel culture. Respond to guest comments and criticism in a constructive and positive manner, looking at such as an opportunity to build guest satisfaction. Educate and empower associates to act in a similar capacity.
• Assists in conducting regular employee/departmental meetings and administer counseling, discipline to associates as necessary and provide training and recognition to employees at all levels to maintain a team-oriented environment.
• Assist in staffing departments with quality employees who value guest service and are committed to high standards of performance.
• Other duties as assigned

You should be able to

• Must be able to lift, push, pull and carry moderate weight. Must be able to walk/stand for extended periods of time, with frequent bending and twisting. Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
• Bachelor's Degree in related field is ideal; 5 - 7 years of prior Food and Beverage experience in a management role.
• Must be properly certified in Food/Safety
• Extensive food and wine knowledge and creativity.
• Must be creative and up to speed on new concepts and food trends.
• Computer literate and detail orientated is a must.