Executive Chef III

The primary purpose of the Executive Chef is to oversee the property’s day-to-day culinary operations and ensure that the culinary team produces the highest quality of food for guests and events according to Atrium standards. 

Work Performed: 

The Executive Chef will be tasked with the following duties, responsibilities, and assignments: 

• Developing results-oriented associates through effective training, evaluation, motivation, coaching and counseling in accordance to Atrium’s Core Values; 

• Leading the effort to achieve guest service standards by constantly seeking ways to improve products and services;  

• Controlling labor costs with effective scheduling and cross training;  

• Producing and conveying methods of production of culinary items for a la carte and catered functions; 

• Achieving budgeted food percentages through effective control measures including portion controls, kitchen timing, inventory rotation measures, receiving and storage procedures, and waste control;  

• Creating menus to enhance quality, consistency and concept; 

• Partnering with food and beverage, sales and event teams to ensure guest culinary expectations are met; 

• Teaching and enforcing health code requirements, safety procedures and cleanliness standards throughout kitchen(s);  

• Manage direct reports by ensuring Associates understand employment practices, recommending employment decisions and corrective action, supporting performance management, and implementing discipline; 

• Follow all company safety and security policies and procedures, including reporting accidents, injuries and unsafe work conditions to management; 

• Support other departments as needed based on business demands; and 

• Any and all other work as required to complete the primary purpose of the position 

Qualifications:

Required Prior Experience:

4+ years of supervisory experience in a hotel culinary position

Proven leadership skills

Technical proficiency and ability to demonstrate extensive knowledge of food preparation methods.

Experience in computing discount, interest, profit, and loss; commission, markups, and selling price; ratios, proportions, and percentages; surface, volumes, weights, and measures.

Preferred Licenses/ Certification:

Certification as "Executive Chef" or culinary degree from recognized culinary institute

Required Technology:

Microsoft Office Suite

Cloud Based Apps

Preferred Technology:

Workday

Physical:

Standing, bending, lifting, reaching, pushing pulling 

Lifting up to 50lbs occasionally

Lifting up to 10lbs regularly

Other:

Must be flexible with respect to working days, early mornings, evenings, nights, weekends, and holidays.

Competencies:

(20) DIRECTING OTHERS

Is good at establishing clear directions; sets stretching objectives; distributes the workload appropriately; lays out work in a well-planned and organized manner; maintains tow-way dialogue with others on work and results; brings out the best in people; is a clear communicator. 

(62) TIME MANAGEMENT

Uses his/her time effectively and efficiently; values time; concentrates his/her efforts on the more important priorities; gets more done in less time than others; can attend to a broader range of activities. 

(47) PLANNING

Accurately scopes out length and difficulty of tasks and projects; sets objectives and goals; breaks down work into the process steps; develops schedules and task/people assignments; anticipates and adjusts for problems and roadblocks; measures performance against goals; evaluates results.