Executive Chef (56881)

The Hotel Hot Springs strive to operate hotels where every guest wants to stay, every associate wants to work, and every investor wants to own. We encourage and support each associate to achieve clearly defined objectives, and we pursue a proactive position to enhance the wellbeing in our communities. We provide a corporate culture that values teamwork, a strong work ethic, service to others, and personal balance.

SUMMARY: Manages and coordinates activities and operations of cooks and other employees engaged in preparing and cooking food products; manages all aspects of food preparation and presentation.

DUTIES AND RESPONSIBILITIES:

• Develops and implements creative, innovative, and high-quality menus; reviews and changes menu as needed
• Oversees all food preparation, production, and presentation; ensures that recipes are followed and preparation and presentation are adhered to consistently
• Prepares a variety of cuisine utilizing skill and creativity
• Manages maintenance of all kitchen equipment
• Standardizes production recipes to ensure consistent quality of accepted samples; plans production schedules and supervises production line
• Assists staff with job functions as needed to ensure optimum service to all patrons
• Resolves all patron complaints related to food
• Maintains food and beverage history including but not limited to sales mix and history, actual/potential costs, and production time
• Possesses and maintains through understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure kitchen remains current
• Possesses and maintains thorough knowledge of wines offered in restaurant and wine/food parings
• Represents restaurant at outside functions as needed
• Ensures all kitchen and food operations are in compliance with all legislated health and licensing guidelines; ensures adherence to all health and safety regulations and procedures
• Develops, implements, and monitors department budget; manages expenses within approved budget constraints
• Requisitions and/or purchases all food products; completes food production records and costs menus on a regular basis
• Prepares accurate and timely reports as required
• Hires, trains, supervises, motivates, and develops kitchen staff; manages schedules and workflow
• Assigns duties and monitors quality of work; assures staff conforms to organizational policies and procedures and safety regulations
• Provides day-to-day guidance and oversight of subordinates; actively works to promote and recognize performance
• Keeps up to date on overall activities of the team, identifying problem areas and taking corrective actions
• Performs other related duties as assigned by management

SUPERVISORY RESPONSIBILITIES:

• Directly supervises employees within the department(s)
• Indirectly supervises employees within the department(s)
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems