Hotel Executive Chef

Job description

Executive Chef

Job Description

A Westin Executive Chef reports directly to the Food & Beverage Director and is responsible for creating leaders and fostering the Pearl culture within the Food & Beverage department for Pearl Hospitality. The Executive Chef must ignite the human spirit by creating unrivaled hospitality experiences fueled by fun, enthusiasm and compassion that challenge each person to unlock their own potential.

The Executive Chef is responsible for the successful operation of the Food & Beverage department. The Executive Chef must ensure that the kitchen is continually balanced, while focusing on providing exceptional food presentation and quality that is prepared properly with the freshest ingredients. All hotel operations must be executed at the highest level of professionalism and courtesy. The Executive Chef must drive results through effective training, coaching, leading, motivating, empowering, and following through with all the associates. The Executive Chef must ensure maximization of profitability by controlling food costs and by maintaining proper inventory controls. The Executive Chef must ensure that our associates and our customers are treated with the utmost respect at all times since they are the key to our success.

Responsibilities - (not limited to)

• Foster the Pearl Hospitality Culture
• Passion and commitment to the business at an ownership level
• Maintain effective and open communication
• Foster teamwork
• Must possess high energy, professionalism, and confidence every day and in every way
• Must be capable to successfully prioritize, delegate, organize and multi-task
• Be a highly motivated and enthusiastic leader
• Co-Conduct Westin required daily and weekly meetings with enthusiasm and commitment to success
• Manage and lead the Kitchen associates to inspire loyalty and deliver the highest performance
• Manage the kitchen staff in the procurement, production, preparation, and presentation of all food
• Ensure Kitchen is safe and a sanitary work environment with conforms to all standards and regulations
• Direct the daily operations including room service, banquets, and breakfast
• Continually analyze and control the labor and food costs to meet/exceed budget objectives
• Develop and implement menus and back-up to continually improve revenues and profit
• Ensure that all department associates maintain the utmost cleanliness of kitchen and food storages
• Train all personnel to deliver the best product at the highest brand and procedural standards
• Interact positively with customers and take action to resolve issues to maintain high guest satisfaction
• Effectively create a weekly schedule that reflects the occupancy for effective cost control.
• Execute and promote Accident Prevention Program to minimize liabilities and related expenses
• Must be able to conduct daily business with integrity and be ethical at all times
• Ensure approved uniforms are being worn at all times including proper glove and hair containment
• Maintain a safe working environment through compliance of safety and health department guidelines
• Ensure that all personnel are current with Servsafe certification and TABC certification
• Maintain fast and accurate room service
• Ensure all food is delivered with the proper food quality and proper temperature
• Ensure all food equipment is maintained and properly serviced
• Ensure the kitchen, food storages and preparation areas are kept in compliance to all standards
• Treat guests, associates, vendors and co-workers with professionalism and respect at all times
• Ensure emergency procedures are understood by all through ongoing training and documentation
• Must be able to coach and counsel and provide clear and concise direction
• Be able to work well under pressure and meet or beat deadlines
• Comply with attendance rules and be available to work on a regular basis
• Perform other tasks that are deemed necessary to the success of Pearl, the Westin hotel and the associates

Qualifications - (not limited to)

• 2+ years of culinary education.
• 5+ years of experience as an Executive Chef / leadership experience required in a similar position.
• Minimum of 6 years' experience in the Hotel / Hospitality industry, with an emphasis on Culinary department Management
• Excellent Communication, Organizational and Problem-Solving skills
• Able to read and understand forecast, budget and monthly P&L for ongoing control of expenses
• Able to effectively present information to customers, clients, and other colleagues
• Able to successfully prioritize, delegate, organize and multi-task
• Advanced knowledge of food professional principles and practices.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent Written and verbal communication skills
• Ability to effectively evaluate the work performance of the accounting department and provide ongoing training
• Must be able to coach and counsel and provide clear and concise direction
• Must be able to work well under pressure and meet or beat deadlines
• Desire to be in Leadership for self and others
• Ability to manage time skillfully
• Ability to make decisions using tact and diplomacy
• Ability to work well under pressure
• Ability to work with various computer software programs (Office Suite), MS Office, Outlook, Excel, GSuite, Birchstreet, etc.

Physical Requirements - (not limited to)

• Must be able to lift, push, pull, and carry up to 50 lbs.
• Must be able to stand, stoop, bend, crawl, reach above and below shoulders, repetitive arm, and wrist use, climb ladders and stairs, and walk on uneven surfaces.
• Must be able to operate a motor vehicle or provide transportation to travel to various properties in city.
• Must be able to see and hear.
• Must be able to communicate verbally and in writing.
• Must be able to work around moderate noise level.

Job Type: Full-time

Pay: $90,000.00 - $100,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift:

• Day shift
• Evening shift
• Morning shift

Experience:

• Culinary experience: 1 year (Preferred)
• Cooking: 1 year (Preferred)

Ability to Commute:

• Houston, TX 77030 (Preferred)

Ability to Relocate:

• Houston, TX 77030: Relocate before starting work (Required)

Work Location: In person