Executive Chef

**JOB SUMMARY**:
Under the general guidance of the General Manager, the Executive Chef is responsible for coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable Food and Beverage operations and high quality products and service levels.

As Executive Chef you are expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. You are also responsible for controlling food and labor costs, while maximizing guest satisfaction.

**Duties & Functions**:

- Ensure the food product that is presented to guests is enhanced. Make changes that respond to the marketplace and to guests’ needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products
- Maintain the quality of food product and ensure consistency in food delivery and standards. Ensure guest satisfaction score goals are achieved and/or exceeded
- Provide support of a specialist nature to the Executive Committee, particularly to the Director of Restaurants and Bars. Work in support of team goals and measures effectiveness through the Food and Beverage profit and service performance of the hotel
- Select, train and develop personnel within the department. Able to exercise hire, discipline, personnel performance reviews and termination of employment discretion within Mondrian policies
- Oversee divisional matters as they relate to federal, state and local employment and civil rights laws
- Control the elements that determine profit and loss. Responsible for all major operating expenses. Set margins and manage the business against projections. Make decisions that relate to profit and loss. Responsible for the financial management of the operation
- Give direction and leadership and be responsible for the implementation of plans.
- Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures
- Consult with the Director, Catering/Convention Services, Director of Sales & Marketing and Outlet Managers on a weekly basis as well as with other departments as necessary
- Participate in long range planning. Lead, support and make recommendations for ongoing hotel programs with continuous improvement in networking
- Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans
- Design and implement employee cafeteria rotating menu and oversee cafeteria operations, if applicable

**Specific Job Knowledge & Skills**:

- High School Diploma or equivalent required, College Degree in Business, Hospitality, or Related field preferred
- Minimum three to five years of management experience in an accredited restaurant or hotel
- Must obtain any government required licenses, certificates or permits
- Must have knowledge of food and beverage preparation techniques, health department rules and regulations, liquor laws and regulations
- One to two years in a public contact position, preferably in an upscale or lifestyle brand hotel
- Enter and locate work related information using computers and/or point of sale systems
- Possess a gracious, friendly, and fun demeanor
- Ability to multitask, work in a fast paced environment and have a high level attention to detail
- Strong verbal and written communication skills in English
- Maintain positive and productive working relationships with other employees and departments
- Ability to work independently and to partner with others to promote an environment of teamwork
- Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labour relations.