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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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