Executive Chef

Objective / Purpose

The overall objective and purpose of the Executive Chef position is to coordinate, supervise and direct all activities of the Culinary department and directing training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service with a high level of guest and Grand Performer satisfaction. The incumbent is responsible for overseeing all food preparation areas and all support areas. They are to provide inspiring and strategic leadership while directing the activities of the Culinary Department in support of the mission, core values, standards and goals established by the company.

Areas of Responsibility (AOR)

Primary areas of responsibility include, but are not limited to the following:

• Develop menus, recipe cards and build cards
• Maintains safe, secure, legal and healthy work environment by establishing, following and enforcing sanitation and quality of food and beverage preparation and service standards and procedures; enforcing sanitation and legal regulations of all kitchens, bars and service areas.
• Help coordinate, supervise and direct all property food and beverage operations while maintaining a profitable F&B department and high quality products and service levels
• Interact with guests, ensuring their needs are being met and expectations exceeded
• Ensure that all preparation for functions and outlets are completed daily
• Oversee breakfast/lunch/dinner operations
• Ensure food quality control
• Maintains focus on cleanliness to ensure adherence to all pertinent health codes, laws, and brand standards.
• Maintain and organize coolers and storage areas
• Monitor and produce schedules for culinary staff to ensure proper staffing levels within budgeted guidelines.
• Participate in and submit accurate food inventories on monthly basis per direction of hotel controller and General Manager.
• Assist in monitoring of revenue and expense forecasting in KHMS for responsible food and banquet departments.
• Assist in production of menus, food products, order scheduling and receiving to ensure proper execution of culinary offerings and proper par levels.
• Be familiar with and adhere to company product and food specifications.
• Be a pro-active leader who is constantly looking for new and more effective ways of improving products, service and profitability
• Provide enriching experiences for Grand Performers by coaching and teaching them on a regular basis.
• Arrange and/or conduct Monthly Meetings for Culinary Department

Knowledge / Skills / Abilities (KSA)

To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent.

• Strategic business leader - Works strategically to devise plans in alignment with organizational goals.
• Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects.
• Generates alignment - Ensures proper time and effort is spent to build high level performance and consistency throughout collection.
• Leads with courage - Provides a culture of accountability.
• Execution of plans - Utilizes our systems, tools and resources to accomplish results and achieve goals
• Advanced level of written, verbal, and interpersonal communication skills.
• Ability to implement and uphold service standards
• Effectively motivate associates and maintain a cohesive team
• Ability to prioritize and organize work assignments
• Ability to work well in stressful, high-pressure situations
• Ability to work with and understand financial information, data and basic arithmetic functions
• Ability to maintain and build relationships with existing and potential clients as well as industry contacts

Supervisory Responsibilities

Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection.

• Executive Sous Chef
• Chef De Cuisine
• Banquet Sous Chef
• Cooking School Chef

Standards & Culture

Individuals must serve as a cultural ambassador by upholding and promoting our standards.

Image & Presence: Bohemian. Our team is sophisticated and purposeful in their communication and body language

• 50% Classical European, 35% Colorful Gypsy Lifestyle, 15% Funky California Free Spirit

Service: Intuitive. Our team inspires the guest (and Grand Performer) experience with warmth and deliberate elegance.

• Greet, Undivided Attention, Enthusiastic Response, Smile, Thank You
• Listen, Empathize & Apologize, Accept Responsibility, Do Something About it, Exceed Expectations, Recover Loyalty

Performance: Extraordinary. Our team rises to outperform and consistently beat our best for even better.

• ALIGN
  • Build loyalty to the company and not yourself
  • Enhance property/company perception by both community and Grand Performers
  • Align yourself with the company and lead others to do the same
  • Collaborate effectively to accomplish goals and achieve results across departments and property locations
• ENGAGE
  • Actively participate in meetings and shares ideas to determine the right course of action
  • Foster a climate where individuals are committed to partnering and asking for help when needed
  • Enthusiastically share knowledge, experience and talent with others
  • Suggest methods for improving productivity and product quality
• EXECUTE
  • Prepared and punctual for all meetings
  • Conducts business and complete tasks according to Standard Operating Procedures
  • Utilize required systems, equipment and resources
  • Increase revenue/productivity while keeping costs within budget
  • Prioritize urgent/vital tasks in order to meet set deadlines
• ACCOUNTABLE
  • Improve professional competency and property/location performance
  • Accept responsibility for actions and/or inactions
  • Self-aware, solicit and embrace feedback
  • Communicate feedback openly and respectfully