The Executive Chef will be responsible for aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with local, state, and national standards.
The Executive Chef is responsible for purchasing food, and operating supplies, as well as maintaining approved food costs and labor costs, and ensuring that all procedures are performed to the hotel's standards.
ESSENTIAL JOB FUNCTIONS:
Maintain complete knowledge of and ensure associate compliance with all departmental and hotel policies and procedures.
Train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
Establish the day's priorities and assign production and preparation tasks for staff to execute.
Create daily menu specials and receive feedback from Food and Beverage Director.
Review banquet event orders and make note of any changes.
Communicate both verbally and in writing to provide clear direction to staff.
Take physical inventory of specified food items for daily inventory.
Requisition the day's supplies and ensure that they are received and stored correctly.
Ensure that staff report to work as scheduled; document any late or absent employees.
Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
Observe guest reactions and confer with service staff to ensure guest satisfaction.
Conduct frequent walk through of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
Assist Food and Beverage Director in menu development and execution.
Work with catering department to ensure guest satisfaction and exceeding/meeting guest expectations.
Review sales and food cost with the Food and Beverage Director to ensure the department is meeting budgeted goals.
Ensure that excess items are utilized efficiently.
Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff.
Maintain hotel policies and standards.
Perform any other job-related duties as assigned.
Comply with attendance rules and be available to work on a regular basis.
SpringHill Suites Navarre Beach is an EEO employer - M/F/Vets/Disabled