Executive Chef- Loverboy

Silver Ventures, Inc.; San Antonio (TX); On-site; USD 110,000 - 180,000; Full time

Job summary

Silver Ventures, Inc. seeks an Executive Chef to lead culinary operations for our hotel. Plan and develop menus, balance flavors, and ensure guest satisfaction while controlling costs and maintaining quality.

Collaborate with the Director of Food & Beverage to meet division goals, uphold sanitation standards, mentor kitchen staff, and source seasonal, high-quality ingredients. Fluency in English required; additional languages are a plus.

Qualifications

• Minimum of 10 years culinary leadership experience at executive chef level.
• Serve Safe Manager certification required.
• Fluent English; additional languages advantageous.
• In-depth knowledge of international cuisines and flavor balancing.
• Ability to work flexible hours based on business levels.

Responsibilities

• Plan and develop menus for the hotel, considering product availability, cost, trends and guest expectations.
• Collaborate with the Director of Food & Beverage to meet division goals for food and service quality.
• Maintain sanitation standards and kitchen cleanliness per policy and regulations.
• Source best available products seasonally and manage supplier relationships.
• Lead, mentor and develop kitchen staff; adapt tasks as needed by management.

Skills

Culinary leadership

Menu development

Sanitation & safety standards

Butchery skills

Flavor balance

Flexibility / scheduling

Fluency in English

Education

ServSafe Manager Certification

Tools

Word

Excel

Outlook

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Regular Full-Time San Antonio, TX, US

Summary/Objective

Working with a talented team of Food & Beverage professionals , forward forward-thinking and creative Executive Chef to oversee all culinary operations.

Essential Functions

• Plan and develop menus for the hotel, considering factors such as product availability, service cost, marketing conditions, number to be served, seasonal factors, etc. Abreast of all the current industry trends and develops menus keeping the guests expectations in mind.
• Workwith the Director of Food and Beverage in ensuring that the division goals in terms of food and service quality are met.
• Ensure that sanitation standards as set forth by Loverboyand the statecomplyas well as the cleanliness and neatness of the kitchen.
• Aware of the market trends and source out the best available products depending on the season.
• This description is not exhaustive of all job tasks but aguide andmay be added or removed by management according to changes that may occur in the working environment.

Working Conditions/Physical Demands

• Able to lift 50 pounds.
• Able to stand on feet forlong periodsof time in a hot environment.
• Schedule will reflect business demands.Long and unusual hours on occasion.
• Exposure to heat, steam, humidity as well asrefrigerationup to freezing temperatures

Required Education and Experience

• Understandingof thePurpose of Being, Core Values & Behaviors and Service Promises.
• Serve Safe certified - Manager
• Computer skills, fluent use of Word, Excel, Outlook programs
• Butchery skills and experience with various proteins
• Able to taste and balance flavors
• Required to work a flexible schedule based on business levels
• Common sense, approaching tasks with thementalityof a chef, a guest and the owner.
• Consistently innovate and bringnew ideasto the team.
• Minimum of 10 years culinary leadership experience as an Executive Sous Chef or Executive Chef
• In depth understanding of the various international cuisines
• Ability to speak English fluently,additionallanguages would be highlyadvantageous

Safety Responsibilities

Must learn and comply with all Company safety rules; must use appropriate safety equipment at all times; must immediately report all unsafe conditions; must be familiar with all safety features or equipment, machinery, or materials encompassed by job duties; and must check with supervisor if there is a question as to the safe procedure to be used for any job function.