Executive Chef

The Executive Chef is responsible for the daily operation of the Kitchen department and is accountable for control of food/labor costs. He or she must also maintain payroll costs and productivity within budgeted guidelines. Oversee implementation and training on new menus and recipes.
Summary of Responsibilities:
Reporting to the General Manager, responsibilities and essential job functions include but are not limited to the following:

Consistently offers professional, engaging and friendly service  

Approach all encounters with guests and employees in a friendly, service-oriented manner.
Maintain regular attendance in compliance with Fairmont 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 nametag while working.
Comply at all times with Fairmont standards and regulations to encourage safe and efficient hotel operations
Follows Hotel’s telephone etiquette standards.
Follows Occupational Health & Safety regulations
Ensures adherence to Fairmont’s Code of Ethics
Ensure equipment and kitchen cleanliness.
Supervise and approve all culinary schedule
Assure that all culinary departments have all food items prepared to proper specifications in a timely manner.
Maintain an effective training program for all employees so that all their time can be productive
Oversee production of food for adequate level, which do not result in excessive leftovers and waste.
Make Sous chefs aware of any special products needed for coming functions.
Attend daily operations meeting and communicate all relevant information to his/her Sous Chefs
Ensure good communication with the engineering department for follow-up on kitchen related repairs.
Maintain safe and sanitary working environment
Teach and supervise culinary employees on operation of kitchen equipment
Maintain food and labor costs
Approve of weekly payroll
Hold monthly staff meetings
Enforce the uniform and hair codes and personal cleanliness at all times
Evaluate employee’s performance, conduct performance reviews and apply corrective actions when needed as per Fairmont Standards.
Must supply their own basic tools of the trade i.e. Chef’s knife, paring knife, peeler
Other duties as required.

Qualifications:

Previous experience is an assest
At least 5 years of progressive experience in a hotel or a related field; or a two year college degree and 3 or more related years of experience, or a 4 year college degree and one year of related experience
Must possess outstanding guest services skills, professional presentation and sophisticated communication skills
Proficient in the English language (verbal & written), second language is an asset.
Must be able to handle a multitude of tasks in an intense, ever-changing environment.
Must be flexible in terms of working hours.
Must work well in stressful, high-pressure situations.
Must be physically fit in order to lift items up to 50 pounds.
Must maintain composure and objectivity under pressure.
Must be effective at handling problems in the workplace, including anticipating, preventing,         identifying, and solving problems as necessary.
Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.
Knowledgeable with computer programs like Word and Excel
Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.
Must have great leadership and communication skills.

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