We are hiring for an experienced Executive Chef for a restaurant in a hotel located near the Charlotte airport. This is a fulltime position and the person hired must be able to work shifts with varying hours as well as weekdays and weekends.

Position Summary:

As an Executive Chef, you would be primarily responsible for the planning, organizing, controlling and directing the work of employees in the Kitchen Department. Overseeing the food preparation for the hotel as well as banquet and catering events, while ensuring superior quality and consistency at all times.

Additionally, responsible for developing new banquet menu’s, prepare, test, taste and control out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions. Also, review the following day's menus and approves the store requisitions for food and supplies needed from various kitchen storerooms.

Executive Chef Duties and Responsibilities:

Direct and oversee all culinary operations, to include, but not limited to, production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
Review Banquet Event Orders (BEO) on a daily basis and make note of any changes.
Supervises and coordinates all activities of cooks and kitchen staff who are engaged in food preparation.
Able to coordinate banquet production and plating with the Food & Beverage Director and Banquet Captains
Establish the day’s priorities and assign production and preparation tasks for the kitchen staff to execute.
Assist the Food & Beverage Director in menu development and execution.
Maintain inventory control procedures and ensure that the kitchen is prepared for the following day's work.
Responsible for managing all day-to-day operations of kitchen.
Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
Ensure that all staff prepares menu items following recipes in accordance with the hotels operating standards.
Communicate the kitchen needs with the Food & Beverage Director. Places orders with vendors as needs dictate.
Review sales and food cost with the Food & Beverage Director to ensure that the kitchen is meeting budgeted costs.
Assists the Food & Beverage Director with menu planning and food purchasing.
Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
Identifies the developmental needs of kitchen staff and provide coaching, mentoring to improve their knowledge or skills.

Prerequisites:

Very good knowledge of food safety, sanitation, food preparation techniques.
Able to work flexible hours and days.
Knowledge of current and updated culinary trends.
Ability to lead and mentor a large team of culinary professionals.

Education:

2-year or 3 Year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major is preferred.

Experience:

Minimum of three years experience in a high volume banquet kitchen, and a minimum of two years experience as a manager in a kitchen

Work Environment

Must be able to work in hot kitchen, in fast paced environments and in demanding situations.
Must be willing to begin work some days in the early morning hours and other times remain at work late into the night depending on the size and time of a particular banquet.
Must be able to work weekends and holidays as these are common times for banquets.
Must be able to handle heavy lifting, long hours of standing and other taxing physical activities.
Be prepared to quickly deal with injuries like cuts and burns that can result in busy kitchens even when safety guidelines are strictly observed.

JOB SETTING AND PHYSICAL DEMANDS

Employees in this position work primarily indoors. To perform the job successfully the candidate must possess manual dexterity, must be able to stand for long periods of time, have the ability to lift up to 30 pounds, bend, stretch, twist, or reach out, and operate cutting tools and kitchen utensils. Fluency in the English language and the ability to speak, hear, read and write are required as is the ability to work any hours/days of the week necessary to meet business requirements.

Disclaimer

This job description indicates in general the nature and levels of work, knowledge, skills, abilities and other essential functions (as covered under the Americans with Disabilities Act) expected of people assigned to this position. It is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the incumbent. All employees may be required to perform activities outside of their normal job responsibilities from time to time as needed.

EOE - All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, age, disability or veteran status.

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