Executive Chef

Description

At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do!

We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that ‘feed your inner explorer’, we work hard to create and deliver on what YOU need.

Unpretentious but prestigious, Hotel Republic San Diego, Autograph Collection seamlessly blends contemporary comfort and boutique sophistication. Embrace excitement just steps from our hotel, courtesy of our convenient location.

We are looking for our next great team member to join us on our culinary team as our Executive Chef.

As an Executive Chef, you will use your advanced culinary expertise, menu planning, kitchen management, strong leadership, and communication skills, as well as the ability to manage budgets, inventory, and supplier relationships. Rely on your problem-solving, maintaining high-quality standards, and ensuring a safe and efficient kitchen environment.

Salary Range: $90,000 - $110,000

ESSENTIAL JOB FUNCTIONS:

1. Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.

2. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication, and recommend discipline and/or termination when appropriate.

3. Establish the day's priorities and assign production and preparation tasks for staff to execute.

4. Review daily menu specials and offer feedback to Sous Chef.

5. Review banquet event orders and make note of any changes.

6. Communicate both verbally and in writing to provide clear directions to team members.

7. Take physical inventory of specified food items for daily inventory.

8. Ensure all supplies are received, stored, and secured correctly.

9. Meet with the Front of House Leadership to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up

10. Ensure that associates report to work as scheduled, document any late or absent team members.

11. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.

12. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.

13. Ensure that all team members prepare menu items following recipes and yield guides, according to department standards.

14. Monitor performance of the team and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.

15. Observe guest reactions and confer with service team to ensure guest satisfaction.

16. Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.

17. Develop new menu items, test, and write recipes.

18. Assist Sales and Catering team with developing special menus for functions; meet with clients as requested.

19. Review sales and food costs daily; resolve any discrepancies with the finance department.

20. Ensure that excess items are utilized efficiently.

21. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing team members. Reevaluate positions in the kitchen and make changes wherever necessary.

22. Interview and hire new personnel according to hotel policies and standards.

23. Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs.

24. Attend Executive Committee mtgs, BEO, and other operational meetings as required. Ensure team members are compliant with health and safety guidelines, including the handling of special dietary and allergy requirements as needed.

25. Comply with attendance rules and be available to work on a regular basis. Be present during meal periods, special events, and weddings.

26. Perform any other job-related duties as assigned. Ensure team members are compliant with safe handling of food and have current safe food handling certifications.

Does this sound like you?

You have a passion for culinary arts and respect the importance providing an amazing experience for guests. You don’t shy away from challenges. The pride you have in your organizational and time management skills will be a great benefit in this role. You are looking for some flexibility in a job, so working a variety of different shifts, including days, evenings and weekends works for your personal life.

At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That’s why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture.

Qualifications

Executive Chef

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)