Executive Chef - (15633)
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Executive Chef - (15633)

Rosewood

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Executive Chef - (15633)

About the job



Job Summary 

The Executive Chef is responsible for all kitchen operations to ensure culinary excellence in preparation and presentation of food products. The Executive Chef is also responsible for managing the daily and seasonal menus, associate management and production planning. The Executive Chef will oversee Madera restaurant and lounge, banquet events, pop-ups, the spa menu, and outlets such as the pool grill, In Room Dining, and Café Sand Hill.

Essential Duties and Responsibilities 

Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

Ensure that standards are maintained at a superior level on a daily basis.

Ensure that the culinary operation runs smoothly and effectively in accordance to the operational criteria of the property.

Ensure that the operation is profitable in accordance with predetermined operational budgets. Ensure that the kitchens are maximized to accommodate the highest yields in revenue without sacrificing the integrity of the restaurants or their associatess.

Ensure that guests receive the utmost in quality of food and service. Test and develop recipes that distinguish the culinary offerings of the property.

Maintain compliance with government regulations pertaining to food storage, preparation and service.

Manage the development of junior personnel in both culinary and business skills.

Manage Safety standards and the implementation of training guides as it relates to the safe operation of kitchen equipment. Observance of all health standards and the installation of health standards as it relates to food production with exemplary scores by health department.

Effective management of labor costs in relation to business needs and trends. Control of all variable line items relating to food production budget.

Research and develop new trends in fine dining, regional cuisine and other worldly cuisine. Develop new menu items, test and write recipes.

Interact with restaurant guests/visit restaurant in each meal period and connect with guests. Address guest concerns/complaints and resolve to complete satisfaction.

Participate in all management, department and EC meetings.

Maintain complete knowledge of and ensure associates' compliance with all departmental/hotel policies and procedures.

Meet with Chefs to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.

Promote positive guest relations at all times. Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.

Ensure that associates maintain and strictly abide by state sanitation/health regulations and hotel requirements. Instruct associates in the correct usage and care of all machinery in the kitchen operation, stressing safety.

Complete work orders for maintenance repairs and submit to Engineering; contact Engineering directly for urgent repairs.

Assist Catering department with developing special menus for functions; meet with clients as requested.

Review sales and food cost daily; resolve any discrepancies with Finance. Minimize waste and maintain controls to attain forecasted food and labor costs. Ensure that excess items are utilized efficiently.

Foster and promote a cooperative working climate, maximizing productivity and employee morale. Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.

Reevaluate positions in the kitchen and make changes wherever necessary.

Conduct scheduled performance appraisals. Provide feedback to associates on their performance; handle disciplinary problems and counsel employees according to hotel standards.

Document pertinent information in the log book and follow up on items notated during other shifts.

All other duties as required.

Health & Safety

  • Be aware of and comply with safe working practices as per local law. Wear appropriate protective clothing provided by or recommended by the Company.
  • Report any defects in the building, plant or equipment according to hotel procedure.
  • Ensure that any accidents to associates, guests or visitors are reported immediately in accordance with correct procedures.
  • Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules.
  • Be fully conversant with OSHA Regulations, Risk Assessments for your department, Emergency Procedures, Confidentiality
  • Maintain confidential information concerning the company, guests and associates.  


Other Responsibilities 

  • Comply and adhere to the Rosewood company policies.
  • Be a “brand ambassador” at all times and ensure brand integrity and clarity are always maintained.
  • Model the company’s culture, vision, mission and core values at all times.
  • As the hotel’s level of business varies considerably, there is a need for flexibility in attitude, approach and working hours.


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Executive Chef - (15633)

Menlo Park, CA, United States

Full-time, Indefinite

Start Date:

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