Executive Chef- Le Meridien Fort Worth Downtown

Remington Hospitality; Fort Worth (TX); On-site; USD 45,000 - 65,000; Full time

Job summary

Remington Hospitality is seeking a kitchen supervisor to oversee restaurant and banquet food production, ensuring timely service, proper portions, and stringent sanitation standards. The role involves directing chefs and kitchen staff, managing inventories, and enforcing cost controls to meet financial targets.

The position requires strong leadership in a fast-paced, multi-outlet kitchen environment, with responsibility for scheduling, discipline, and maintaining quality across both front- and

Responsibilities

• Supervise, guide and train kitchen associates to ensure quality food production, focusing on timing, portions, quality and sanitation.
• Schedule, evaluate, supervise and direct all kitchen personnel, including utility and sanitation as well as the employee cafeteria, providing disciplinary action if necessary.
• Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
• Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved.
• Monitor, direct and coordinate effective sanitation, cleanliness and organization efforts in food and beverage areas.
• Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses.

Job description

• Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness.
• Schedule, evaluate, supervise and direct all kitchen personnel, including utility and sanitation as well as the employee cafeteria, providing disciplinary action if necessary.
• Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
• Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved.
• Monitor, direct and coordinate effective sanitation, cleanliness and organization efforts in food and beverage areas.
• Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses.