The Executive Chef is an advocate of outstanding service to the guests and understands the critical role that exceeding expectations plays in regard to the success of the operation. This is a working position; our Chefs are active on the culinary line and in banquets each day.
Requirements:
Culinary School Graduate
Minimum of two years experience as an Executive Chef or Five years' experience as Sous Chef
Possesses characteristics that command a presence in the dining room
Proven track record of team management, organizational and coaching skills within the heart of the House
Solid understanding of a la carte and banquet revenue generation
Comprehensive knowledge of expense control as it relates to Heart of the house labor and the forecasting / budgeting of expenses
Experience with purchasing and inventory systems
Must attend and contribute to weekly BEO meetings
Creative menu development skills
Strong technical literacy, including Microsoft word and excel, payroll management and point of sale systems
Superior client service skills and the ability to maintain poise under pressure
Must be able to stand for long periods of time (8-12 hrs)
Some bending, twisting, squatting and lifting (up to 50lbs) will be required
Must be available to work an average of 50 hours per week (varies greatly by season: peak season may cause a need for increased time, off season may require less time) including nights, weekends and Holidays
Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The employee must have the ability to write orders and carry a tray up to 50 pounds (up to 8 dinners). Work in outdoor conditions.
Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The employee must be able to withstand temperature changes from kitchen to dining room.
The noise level in the work environment is usually moderate.
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
