Executive Chef
Company: HCW Management Consultants LLC.
Location: Manhattan
Posted on: May 11, 2022
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Job Description:
Job Summary The Executive Chef is responsible for supervising
and assisting in the preparation of all food items, based on
standardized recipes, for the Restaurant, Room Service, Employee
Cafeteria and Banquets, while maintaining the highest standards to
produce an appealing and appetizing product. He/she is also
responsible for ensuring the cleanliness, sanitation and safety in
the kitchen, work and storage areas while minimizing waste and
maximizing cost/production ratio. He/she plans meals and assists
the Food & Beverage Manager with various assignments, i.e.,
pricing, banquets, etc. Exempt associates are expected to work as
much of each workday as is necessary to complete their job
responsibilities. Exempt managers must customarily and regular
direct the work of at least 3 full-time associates or their
equivalents. Primary duties must consist of administrative,
executive, or professional tasks more than 50 percent of the time,
and job duties must also involve the use of discretion and
independent judgment more than 50 percent of the time. Job Duties &
Functions --- Approach all encounters with guests and employees in
an attentive, friendly, courteous and service- oriented manner. ---
Maintain regular attendance in compliance with HCW Hospitality
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 the proper uniform
and name tag when working (per brand standards). --- Comply at all
times with HCW Hospitality standards and regulations to encourage
safe and efficient hotel operations. --- Comply with certification
requirements as applicable for position to include: Food Handlers,
Alcohol Awareness, CPR and First Aid --- Maintain a warm and
friendly demeanor at all times. --- Maintain food costs within
budget guidelines. --- Establish and maintain a file of recipe
cards according to HCW Hospitality standards. --- Attend Weekly
F&B Meeting. --- Conduct monthly department meetings with
kitchen staff according to HCW Hospitality standards. --- Motivate,
coach, counsel and discipline all Kitchen personnel according to
HCW Hospitality S.O.P.'s. --- Review kitchen staff's worked hours
for payroll compilation and submit to accounting on a timely basis.
--- Attend weekly staff meetings and provide training on a
rotational basis using the steps to effective training according to
HCW Hospitality standards. --- Be responsible for developing a
manager as assigned by the Corporate Office, including sign-off on
all competencies and assist in his/her placement. --- Prepare and
conduct all Kitchen interviews and follow hiring procedures
according to HCW Hospitality S.O.P.'s. --- Conduct all 90 day and
annual employee performance appraisals according to HCW Hospitality
S.O.P.'s. --- Ensure implementation of all HCW Hospitality policies
and all house rules. --- Prepare, implement and maintain a record
of food specifications. --- Oversee all kitchen work areas
including cooks and stewards. --- Prepare employee shift schedule
according to the business forecast, payroll budget guidelines and
productivity requirements. Present the Schedule and the Wage
Progress Report to the General Manager weekly. --- Ensure that wage
progress and productivity reports are competed accurately and on a
timely basis according to --- HCW Hospitality S.O.P.'s. --- Ensure
compliance to brand and company training using the steps to
effective training according to HCW Hospitality standards. ---
Maintain a clean kitchen by implementing and maintaining a standard
of "Clean As You Go." --- Maintain proper record keeping (receiving
tickets, invoices, transfer logs) according to HCW Hospitality
standards. --- Participate in required M.O.D. coverage as
scheduled. --- Supervise staff in all food preparation, including
proper receiving and storage of all food and food- related items.
--- Expedite peak meal periods by maintaining a "hands on"
approach. --- Complete all paperwork required by HCW Hospitality on
a timely basis. --- Review B.E.O.s and attend the Daily B.E.O.
Meeting. --- Develop and adhere to kitchen budget according to HCW
Hospitality standards. --- Participate in and oversee monthly food
inventories. --- Cost out breakfast and salad buffets quarterly (at
a minimum). --- Participate in special F&B promotions and
critique them after implementation. --- Ensure competitive bidding
and adhere to corporate purchasing guidelines. --- Develop and
implement systems to control waste. --- Review/change menus as per
corporate directive and hold menu tastings after a menu change. ---
Recommend to General Manager all kitchen operating supplies and
capital purchases required. --- Maintain awareness of local
competition and industry trends. --- Develop employee morale and
ensure training of all Kitchen personnel. --- Train all kitchen
staff to HCW Hospitality standards using the steps to effective
training according to HCW Hospitality standards. --- Maintain a
professional working relationship and promote open lines of
communication with managers, employees and other departments. ---
Ensure that Kitchen employees are at all times attentive, friendly,
helpful and courteous to guests, all other employees and managers.
--- Maintain follow through for all guest requests and complaints
presented to the kitchen. --- Determine and price daily special.
Ensure specials are served to standard, plated properly and
evaluated for success/repeat use. --- Develop production schedule
for work assignments. --- Establish and maintain key control
system. --- Attend monthly all-employee meetings and any other
functions as required by management. --- Ensure that plating
standards and use records are posted according to HCW Hospitality
standards. --- Review food sales for accuracy daily. --- Review
menu abstracts, P.O.S. report and daily food cost report. ---
Operate and be able to make changes in P.O.S. system. --- Maintain
an "86'd" item board. --- Plan employee menus and oversee Employee
Breakroom. --- Oversee all outlets and banquet food display
merchandising, including prop use and buffet decoration. ---
Maintain an organized and comprehensive filing system with
documentation of purchases, vouchering, schedules, forecasts,
reports and tracking logs. --- Assist the General Manager and
Engineering Department in implementing and maintaining emergency
procedures. --- Maintain required pars of all stock. --- Perform
any other duties as requested by the General Manager. Employment
Type: Full Time Years Experience: 3 - 5 years Salary: $50,000 -
$60,000 Annual Bonus/Commission: No
Keywords: HCW Management Consultants LLC., Manhattan , Executive Chef, Hospitality & Tourism , Manhattan, Kansas
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