Executive Chef (Hands On)
Company: DELTA by Marriott UTICA
Location: Utica
Posted on: May 15, 2022
Job Description:
Job DescriptionSalary: $50-55k/year depending on experienceThis
is an exempt (salaried) role. Working 50+hrs per week.Job Summary:
The Executive Chef is responsible for coordinating, supervising and
directing all aspects of the hotel's food production, while
maintaining profitable F&B operations and high-quality products
and service levels. He/she is expected to provide training for all
staff, meet corporate quality standards, establish and enforce food
specifications, portion control, recipes and sanitation. The
Executive Chef is also responsible for controlling food and labor
costs while maximizing guest satisfaction.QualificationsEducation &
Experience:
- Catering/Banquet experience, preferably in a hotel
environment
- A 2-year, 3-year or 4-year culinary degree and at least 5 years
of progressive experience in a hotel or a related field.
- Previous supervisor responsibility is required.
- Must have knowledge of F&B preparation techniques, health
department rules and regulations, liquor laws and
regulations.Physical requirements:
- Long hours sometimes required.
- Medium work - Exerting up to 50 pounds of force occasionally,
and/or 20 pounds of force frequently or constantly to lift, carry,
push, pull or otherwise move objects.General Requirements
- Produce costed menu items for restaurant and banquets
- Maintain recipes with portion and plating example to ensure
consistency all shifts
- Work on the line during high volume periods or to cover
shifts
- Detailed inventory management
- Must manage department to food cost and labor percentages
- Always maintain a warm and friendly demeanor.
- Must be able to effectively communicate both verbally and
written, with all level of employees and guests in an attentive,
friendly, courteous and service oriented manner.
- Must be effective at listening to, understanding, and
clarifying concerns raised by employees and guests.
- Must be able to multitask and prioritize departmental functions
to meet deadlines.
- Approach all encounters with guests and employees in an
attentive, friendly, courteous and service-oriented manner.
- Attend all hotel required meetings and trainings.
- Participate in M.O.D. coverage as required.
- Maintain regular attendance in compliance with AFP Management
Standards, as required by scheduling, which will vary according to
the needs of the hotel.
- Maintain high standards of personal appearance and grooming,
which include wearing nametags.
- Comply with AFP Management Standards and regulations to
encourage safe and efficient hotel operations.
- Maximize efforts towards productivity, identify problem areas
and assist in implementing solutions.
- Must be effective in handling problems, including anticipating,
preventing, identifying and solving problems as necessary.
- Must be able to understand and evaluate complex information,
data, etc. from various sources to meet appropriate
objectives.
- Must be able to maintain confidentiality of information.
- Perform other duties as requested by management. We're an equal
opportunity employer. All applicants will be considered for
employment without attention to race, color, religion, sex, sexual
orientation, gender identity, national origin, veteran or
disability status.
Keywords: DELTA by Marriott UTICA, Utica , Executive Chef (Hands On), Hospitality & Tourism , Utica, New York
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