Executive Chef

Overview

Oversee all kitchen operations, menu creation, cost control, and staff management.

Key Responsibilities

• menu development
• food costing
• report preparation
• payroll review
• loss prevention
• staff training

Tasks

-Oversee all aspects of the daily operation of the kitchen and food production areas. -Prepare and submit required reports in a timely manner. -Oversee daily activities such as preparation for all food items, receiving daily inventories, log-on report and food cost report. -Attend all hotel required meetings and trainings. -Maintain high standards of personal appearance and grooming, which include wearing nametags. -Review and approve weekly payroll. -Work with other F&B managers and keep them informed of F&B issues as they arise. -Assist catering sales on all special menus and price structures. -Participate in required M.O.D. program as schedu led. -Design and implement employee cafeteria rotating menu and oversee cafeteria operations. -Create menus for prospective clients. -Develop proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. -Participate in M.O.D. coverage as required. -Coordinate and monitor all phases of Loss Prevention in kitchen areas. -Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. -Ensure compliance with requisition procedures. -Coordinate, supervise and direct the Stewarding Department. -Respond to guest complaints in a timely manner. -Monitor quality of all food product and presentation. -Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. -Coordinate all par stock levels. -Know and enforce all local health department sanitation laws. -Direct and train all chefs to ensure adequate operation in all outlets. -Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. -Communicate to Engineering any physical maintenance problems. -Work with the Director of F&B to create and implement menus. -Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. -Conduct staff performance reviews in accordance with Highgate Hotel standards. -Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. -Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. -Maintain a warm and friendly demeanor at all times. -Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. -Ensure compliance with SOP’s in all outlets. -Compute daily food cost. -Check food purchases for proper ordering, quality and price structure. -Assess food portion size, visual appeal, taste and temperature of items served.

Requirements

• culinary degree
• 5 years
• f&b knowledge
• problem solving
• communication
• supervisor

What You Bring

-Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. -Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. -A 2-year, 3-year or 4-year culinary degree and at least 5 years of progressive experience in a hotel or a related field. -Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. -Experience in a Union environment is a plus. -Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. -Understand daily forecasts and customer counts. -Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. -Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. -Must be able to maintain confidentiality of information. -Must be able to multitask and prioritize departmental functions to meet deadlines. -Previous supervisor responsibility is required.

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About Highgate

-Specializes in identifying and unlocking value across the hospitality and real estate sectors. -Has a strong presence in major markets worldwide, with a diverse portfolio spanning luxury, boutique, and extended-stay properties. -Expertise includes hotel operations, development, asset management, and investment strategies. -Approach focuses on strategic acquisitions, partnerships, and repositioning of underperforming assets. -Notable projects include the management of high-end hotels in prime locations, ranging from urban centers to resort destinations. -Known for innovative strategies and the ability to transform and enhance real estate properties. -Continuously leverages market insights and technology to stay at the forefront of the hospitality and real estate industries.

Sector Specialisms