Executive Chef: Lead Culinary Team & Menu Innovation

Paycom; Detroit (MI); On-site; USD 75,000 - 120,000; Full time

Job summary

Azul Hospitality's Monarch Club in Detroit, MI is seeking an Executive Chef to lead culinary operations across all outlets and banquets, directing menu development and execution while controlling food and labor costs and upholding the highest culinary standards.

The role requires directing daily kitchen activities, supervising culinary and stewarding teams, crafting menus, ensuring compliance with safety and sanitation, and driving quality, presentation, and profitability.

Qualifications

• Must have five years of prior experience as Executive Chef with knowledge of most international and domestic dishes.
• Certification as Executive Chef or Certified Master Chef by a government accredited culinary agency.
• Safe Server Alcohol & Food Handlers certification required.
• Ability to provide and maintain a valid driver's license as the position may require the operation of motorized and electric vehicles.

Responsibilities

• Direct the daily activities of the Culinary and Stewarding teams.
• Create and implement new menus and individual food items.
• Supervise staff in all food preparation including proper receiving and storage of all food and food-related items.
• Lead the preparation and production of meals, food quality and presentation.
• Ensure compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability.
• Visually inspect, select, and use quality food and beverage products including, but not limited to, fruits, vegetables, meats, fish, and spices
• Expedite peak meal periods by maintaining a 'hands on' approach.
• Participate in and oversee monthly food inventories.
• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
• 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.
• Control the elements that determine profit and loss. Responsible for all major operating expenses. Set margins and manage the business against projections. Make decisions that relate to profit and loss. Responsible for the financial management of the operation.
• Give direction and be responsible for the implementation of plans. Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures.
• Provide support of a specialist nature to the Executive Committee, particularly to the Executive Chef. Work in support of team goals and measures effectiveness through Food Cost, Payroll and Food & Beverage profit performance of the resort.
• Maintain food costs within budget guidelines.
• Responsible for the selection, training and development of the personnel within the department. Able to exercise hire and fire discretion within brand policies. Oversee divisional matters as they relate to federal, state and local employment and civil rights laws.
• Conduct and participate in monthly departmental meetings.
• Be familiar with all company policies and benefits.
• Manage the payroll of the culinary team, including daily management of the time and attendance system.
• Continuously evaluate the performance and encourage improvement of the staff members in the food and beverage department.
• Arrange, provide, and supervise training of new staff members to include familiarization of property, standard operating procedures, and policies. Cross-train staff members in all positions within their area of responsibility and all types of equipment to perform their duties, in addition to successful implementation and follow-up checklists. Ensure that all staff members are retrained as needed.
• Serve as a role model to all staff members, adhering closely to policies and procedures, practicing the highest standards of performance. Set the highest possible example in conduct, temperament, punctuality, and standards of work.

Job description

Azul Hospitality's Monarch Club in Detroit, MI is seeking an Executive Chef to lead culinary operations across all outlets and banquets, directing menu development and execution while controlling food and labor costs and upholding the highest culinary standards.

The role requires directing daily kitchen activities, supervising culinary and stewarding teams, crafting menus, ensuring compliance with safety and sanitation, and driving quality, presentation, and profitability.