PURPOSE AND PERFORMANCE GOALS

The Executive Chef is responsible for overseeing all culinary functions for two hotels. This position will work continually to improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. The Executive Chef must ensure that sanitation and food standards are achieved. Areas of responsibility include overseeing all food preparation areas (e.g. room service, restaurants, bar/lounge) and all support areas (e.g., dish room, purchasing).

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Managing cost controls and controlling expenditures for the account
• Purchasing and managing inventory
• Rolling out new culinary programs in conjunction with marketing, management, and culinary team
• Responsible for hiring, training, and supervision of all cooks
• Maintains safe, clean, and organized kitchens adhering to all state/local health department regulations and safe work environments
• Creates and implements new menus and individual menus according to Oxford standards, guest specifications and inspects the food quality for consistency
• Monitors team performance, product quality, and production flow

SUPPORTIVE FUNCTIONS

In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Leads kitchen teams
• Provides direction for all day-to-day operations
• Ensures property policies are administered fairly and consistently
• Reviews staffing levels to ensure that guest services and operational needs and financial objectives are met
• Develops and implements guidelines and control procedures for inventory
• Manages department controllable expenses including food costs, supplies, uniforms, and equipment
• Participates in the budgeting process for areas of responsibility
• Knows and implements brand standards
• Demonstrates new cooking techniques and equipment to staff
• Ability to instill safety and sanitation habits in all employees
• Teaches culinary team the importance of consistency in preparation and presentation
• Displays leadership in guest hospitality, exemplifies excellent customer service, and creates a positive atmosphere for guest relations
• Responds to and handles guests' problems and complaints
• Thorough knowledge of food handling and preparation techniques
• Ensures that levels of quality, portion control, and plate presentation are adhered to consistently
• Coaches and counsels employees to reflect service standards and procedures

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Prior experience in hospitality culinary management
• Comprehensive knowledge of hotel F&B/Culinary functions
• Demonstrated skills in leading a diverse team with varying degrees of experience
• Ability to teach and inspire team members to be their best every day
• Must have a flexible schedule to work during days, nights, weekends, and some holidays as needed

Safety Requirements

Team members will be trained in the proper use and care of any assigned PPE. Team members are responsible for reporting defective, damaged, or lost PPE, or equipment that does not fit properly.

ORGANIZATIONAL RELATIONSHIPS

Positions directly reporting to this position (titles):

Sous Chef

Line Cooks

Dishwashers

EDUCATION AND/OR EXPERIENCE

High School graduate diploma or equivalent preferred.  A minimum of 3-5 years of high-volume Executive Chef experience required.  Culinary Arts Degree, equivalent experience, and training will be considered.

LANGUAGE SKILLS

Must be able to communicate clearly with guests, customers, supervisors, and fellow team members.

CERTIFICATES, LICENSES, REGISTRATIONS

State health department certificate for food safety, IL Sanitation License, CPR/First Aid certification, Basset or equivalent

GROOMING STANDARDS

Team Members must maintain a neat, clean and well-groomed appearance.  Specific guidelines will be explained during the orientation process.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job with or without reasonable accommodation.  Must be able to push/pull/lift up to 100 pounds.  Job frequently requires standing, walking, kneeling, crouching, bending, stooping  

The hospitality industry functions 24 hours a day, 7 days a week, any team member may be required to work rotating shifts, overnight shifts, overtime, and holidays.  Also, depending on the season, hours may be reduced at any time.

Upon employment, all employees are required to fully comply with Oxford rules, regulations, expectations, and standards.  All team members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.