Executive Chef

Important infomation specific to this hotel and restaurant concept

• Open to relocation to Madison Wi
• Boutique Hotel setting
• 1 outlet and PDR concept

The overall objective and purpose of the Executive Chef position is to coordinate, Supervise and direct all activities of the Culinary department and directi training of chefs, cooks, and other kitchen workers. Engaged in preparing and cooking foods to ensure an efficient and profitable food service with a high level of guest and associate satisfaction. The incumbent is responsible for overseeing all food preparation areas and all support areas. To provide inspiring and strategic leadership while directing the activities of the Culinary Department in support of the mission, core values, standards and goals established by the company.

Position Location: Madison, Wi

Core Responsibilities:

• Develop Seasonal menus, recipe cards and build cards
• Interact with guests, ensuring their needs are being met and expectations exceeded
• Ensure that all preparation for functions and outlets are completed daily
• Oversee breakfast/lunch/dinner operations
• Ensure food quality control
• Maintains focus on cleanliness to ensure adherence to all pertinent health codes, laws, and brand standards.
• Maintain and organize coolers and storage areas
• Monitor and produce schedules for culinary staff to ensure proper staffing levels within budgeted guidelines.
• Participate in and submit accurate food inventories on monthly basis per direction of General Manager.
• Assist restaurant GM in monitoring of revenue and expense forecasting in Profitsword
• Assist in production of menus, food products, order scheduling and receiving to ensure proper execution of culinary offerings and proper par levels.
• Be familiar with and adhere to company product and food specifications.
• Be a pro-active leader who is constantly looking for new and more effective ways of improving products, service, and profitability
• Provide enriching experiences for Stars by coaching and teaching them regularly.
• Arrange and/or conduct Monthly Meetings for Culinary Department
• Set Standards and methods for portion control for each dish on the menu, with the perceived value factor in mind.
• Ensures all recipes are followed exactly and consistently.
• Conforms to all company specifications when dealing with vendors and in developing vendor agreements.
• Achieves budgeted labor cost and food cost.
• Acts as an example and enforces the hotels culture in the kitchen.

Engagement:

• Responsible for the associate lifecycle at the home hotel and support to the others; including recruiting, training, onboarding, coaching, and succession Heart of the House of the food and beverage department.
• Establish leadership at each hotel to ensure the staff is adequately trained, and operations are running to the fullest capacity
• Work with EC teams at each hotel to ensure seamless and transparent information flow for each hotel
• Responsible for the training and development of staff to execute the concepts of the department, including onboarding direct managers
• Act in concert with the hotel management team and property General Manager, including in monthly meetings, property MOD programs, weekly staff meetings, monthly inventories, and Executive Committee meetings.
• Support the company culture “To inspire People ”

Supervisory Responsibilities:

Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following FH Performers within the culture and policies. He/ she is a part of the leadership team

· Sous Chef

· Kitchen Supervisors

· Hourly associates

Knowledge / Skills / Abilities (KSA’s):

To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent.

• Strategic business leader - Works strategically to devise plans in alignment with organizational goals.
• Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects.
• Generates alignment - Ensures proper time and effort is spent to build high level performance and consistency throughout collection.
• Leads with courage - Provides a culture of accountability.
• Execution of plans - Utilizes our systems, tools and resources to accomplish results and achieve goals
• Advanced level of written, verbal, and interpersonal communication skills.
• Ability to implement and uphold service standards
• Effectively motivate associates and maintain a cohesive team
• Ability to prioritize and organize work assignments
• Ability to work well in stressful, high-pressure situations
• Ability to work with and understand financial information, data and basic arithmetic functions
• Ability to maintain and build relationships with existing and potential clients as well as industry contacts

Experience / Education / Certifications:

• Culinary degree or related training equivalent in the Hospitality/Restaurant Industry - required
• 5+ years of relevant work experience in similar scope and title – required
• Experience within boutique brand/markets – preferred
• Hotel Brand experiance prefered - but not necessary
• Food Safety Manager certification – preferred or attained within 30 days

Work Environment / Physical Demands:

The work environment/conditions described herein are representative of those that an incumbent may experience. The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. *Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & physical demands of this role.

• Must be comfortable working in a shared space, with constant noise, without the use of a private office
• Must be able to work safely in a kitchen environment with high temperatures and
• Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice.
• While performing the duties of this job, the incumbent is constantly required to stand for extended periods of time, lift up to 35 pounds, bend, stoop and reach with hands and arms, use fingers to handle or feel.
• Push, pull, and lift up to 50lbs on a weekly basis.
• While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus, airplane or other means of transportation which require sitting, waiting and standing for long and short periods of time.

Job Type: Full-time

Pay: $90,000.00 - $115,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Relocation assistance
• Vision insurance

Experience:

• Cooking: 5 years (Preferred)
• Culinary Experience: 8 years (Required)

Ability to Relocate:

• Chicago, IL 60618: Relocate before starting work (Required)

Willingness to travel:

• 25% (Required)

Work Location: In person