Executive Chef

The Executive Chef will oversee food preparation, production, and control for all food outlets and banquet facilities at a hotel. The ideal candidate will have a bachelor's degree or related culinary degree and three or more years of industry and culinary management experience.

Requirements

• Train and manage kitchen personnel
• Supervise and coordinate all related culinary activities
• Estimate food consumption and requisition or purchase food
• Standardize production recipes to ensure consistent quality
• Establish presentation technique and quality standards
• Work with Food & Beverage Management team to plan and price menus
• Ensure proper equipment operation/maintenance
• Ensure proper safety and sanitation in kitchen
• Hire, discipline, and perform performance reviews
• Create recipes and support materials
• Control profit and loss
• Manage major operating expenses
• Manage culinary team
• Demonstrate cooking, menu development, and pricing