Executive Chef

Commonwealth-Lodging-Management-LL; The Dell (MS); On-site; USD 70,000 - 100,000; Full time

Job summary

Commonwealth Lodging Management LLC in Mississippi seeks an Executive Chef to plan and manage the kitchen, oversee procurement, production, preparation and presentation of all food in a safe, sanitary environment while delivering quality, cost-conscious menus.

You will lead long- and short-term planning, approve menus, set procedures, and manage budgets, food and labor costs within approved constraints. The role requires 7 days a week operation and a high standard of leadership and guest service.

Qualifications

• Minimum of 3+ years of experience in food and beverage.
• Minimum of 3+ years of restaurant management experience.
• 5+ years in a professional high-volume up-scale kitchen.
• Culinary certificate or degree from an accredited program preferred.
• Serve Safe Manager certification preferred.
• Solid knowledge of current food trends and ethnic styles.
• Professional appearance and strong communication with guests and coworkers.

Responsibilities

• Ensure staffing procedures to achieve payroll productivity at the lowest possible costs while meeting standards.
• Interview, train, supervise, counsel, schedule and evaluate staff.
• Recruit and select a culinary team who can work within a decentralized management philosophy.
• Identify strengths and provide timely feedback to staff.
• delegate responsibilities and assign work according to procedures.
• Monitor staff performance and ensure compliance with departmental standards.
• Interact with guests to obtain feedback on product quality and service levels; handle complaints.
• Review daily payroll and ensure labor costs conform to guidelines.
• Collaborate with all hotel departments to enhance the guest experience.
• Ensure that recipes yield costed and produced per standard recipes with portion control.

Skills

Leadership

Staff Training

Menu Planning

Cost Control

Guest Service

Education

Culinary Degree or Certificate

GED/High School Diploma

Serve Safe Manager Certification

Job description

POSITION OVERVIEW:The Executive Chef will plan and manage the kitchen staff in the procurement, production, preparation, and presentation of all food for the restaurant in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. The Executive Chef is responsible for long- and short-term planning and day-to-day operations of the kitchen and related areas. The Executive Chef recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. This industry functions seven (7) days a week, twenty-four (24) hours a day.JOB RESPONSIBILITIES:Ensure proper staffing procedures to ensure the highest possible payroll productivity at the lowest possible costs in keeping with the standards of the management company.Interview, train, supervise, counsel, schedule and evaluate staff.To recruit and select a suitable culinary team who can work within a decentralized management philosophy.Identify strengths and weaknesses and provide timely feedback to the individual.Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.To delegate responsibilities to subordinates as required.Conduct pre-shift meetings with staff and review all information pertinent to the day and future's business.Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Follow up with associates to ensure completion and accountability.Constantly monitor staff performance in all phases of service and job functions, ensuring that allprocedures are carried out to departmental standards; rectify any deficiencies with respective personnel.Interacts with guests and associates to obtain feedback on product quality and service levels.Responds to and handles guest problems and complaints.To be aware of all financial budgets and goals.Utilizing forecasts to schedule proper levels of staffing while adhering to labor standards guidelines.Review/maintain daily payroll report/records, ensures labor costs conform to established guidelines.Interact and cooperate with all departments within the hotel to enhance the guest experience.Ensure that all recipes and product yields are accurately costed and reviewed regularly, and all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.Responsible for knowing and abiding by all department, Commonwealth Lodging Management and hotel policies and procedures. As well as the brand standards, policies and procedures.This job description is not intended to provide a complete and comprehensive list of all job duties, requirements and responsibilities. Instead, it is provided as a general overview of the expectations for the position.EDUCATION AND EXPERIENCE:High School Graduate or General Education Degree (GED): or Work EquivalentA minimum of 3+ years of experience in food and beverage is preferred.Minimum of 3+ years of experience in restaurant management.5+ years’ experience in a professional high volume up-scale kitchen and fast paced environmentCulinary Certificate or Degree by an accredited culinary agency preferredSolid knowledge of current food trends and ethnic style cookingCertification- Serve Safe Manager certification preferred.Professional appearance and manner, good character to work in a fast-paced teamSatisfactorily communicate with guests, management and co-workers to their understanding.PHYSICAL REQUIREMENTS:Exert physical effort in lifting/transporting at least 50 poundsAble to work extended periods of time standing upPush/pull carts and other equipment up to 100 pounds.Endure various physical movements throughout the work areas.Must be able to stand and exert well-paced mobility for lengthy periods of time.