This job was posted by https://www.azjobconnection.gov : For more information, please see: https://www.azjobconnection.gov/jobs/6794351

JOB SUMMARY

Supervision and Execution of Food & Beverage team, and Kitchen team.

The Executive Chef has overall responsibility for managing the staff and operation of the kitchen to ensure the highest quality of food service to hotel restaurants, banquets, and functions. The Executive Chef will meet or exceed productivity standards, taking corrective action as needed to ensure standards and guest satisfaction are maintained. Work hours/days vary as dictated by business needs and include weekends and holidays.

JOB DUTIES

Hire, train, schedule, support, review, discipline and terminate employees

Train and manage all kitchen employees. Responsible for the development of the kitchen employees

Post schedules for kitchen employees on a weekly basis

Complete payroll reports for bi-monthly payroll

Develop menus with a wide scope and variety

Monitor presentation of all foods served to guests and ensure that appearance and quality are consistently maintained.

Plan and prepare various food items and meals for hotel restaurant catering functions, following proper food handling and safety guidelines

Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards

Assist in the planning, writing, and pricing of food menus

Ordering and receiving of all Food & Beverage items

Maintain and enforce sanitation laws and safety standards with anyone entering the kitchen area

Maintain an adequate supply of all provision in the kitchen and establish programs that minimize waste

Ensure foods are stored and served at proper temperatures

Prepare annual departmental budget according to specifications set forth by the General Manager with the assistance of the Regional Controller

Monitor and control departmental expenditures to ensure meeting operational standards while maintaining annual budget

Maintain food and labor costs

Ensure that all kitchen equipment works and is maintained properly.

Regularly inspect all kitchen areas to ensure sanitary conditions.

Make changes that respond to the marketplace and to guests needs, both present and anticipated.

Use market research to develop new products

Ordering and dealing with vendors in a professional manner

Conduct regular departmental operations meetings, including monthly safety meetings

Ensure safe work practices of all kitchen employees, including compliance with company and departmental safety rules and regulations and the proper use and handling of all relevant equipment

Attend all mandatory meetings as directed