Executive Chef - Franchise

Essential Duties and Responsibilities

• Direct the day-to-day operations of all areas of the kitchen including outlets, banquets, stewarding, and purchasing.

• Manage Human Resources in the kitchen in order to attract, retain and motivate the associates while providing a safe environment. Interview, hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles, and discipline and terminate as appropriate.

• Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost-effective manner.

• Monitor and control the maintenance/sanitation of kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.

• Develop, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.

• Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.

• Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.

• Comply with attendance rules and be available to work on a regular basis.

• Perform any other job-related duties as assigned.

Qualifications and Skills      

• Two+ years of post-high school education, culinary education is desirable.

• Five+ years of employment in a related position.

• Hotel experience preferred.

• Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.

• Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.

• Leadership skills to motivate and develop staff and to ensure accomplishment of goals.

• Ability to work effectively under time constraints and deadlines.

• Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.