Eat Smart is looking for an Executive Chef with passion for excellence and an expertise in hospitality operations. As a member of the Food and Beverage Division, the Executive Chef works across disciplines to deliver an exceptional experience and provide leadership and management for the Kitchen Department by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the department, division and Restaurant.
The Executive Chef is responsible for:
Coordinating the selection, training, development, and evaluation of employees and managers in the Kitchen Department through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.
Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
Effectively plan and develop menus for the hotel considering factors such as product availability, food and service cost, marketing conditions and business volume; assign prices for daily menus that result in net profit; participate in making decisions regarding printing, layout, posting, and distribution of menus while ensuring the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
Ensure that sanitation standards as set forth by Eat Smart, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.
Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and restaurant. Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.
Who We Look For: We look for employees who share the Golden Rule; people who, by nature, believe in treating others as we would have them treat us. We look for individuals who share a passion for excellence and who infuse that enthusiasm into everything they do.