Executive Chef Grotto Restaurant

The Executive Chef is responsible for coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels.  He/she is expected to provide training for all staff, meet maintain 4 Diamond standards, enforce established food specifications, portion control, recipes and sanitation.  The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

Essential:

• Approach all encounters with associates in an attentive, friendly, courteous and service-oriented manner.
• Maintain regular attendance in compliance with standards, as required by scheduling which will vary according to the needs of the hotel.
• Maintain a high standard of personal appearance and grooming, which includes wearing the proper uniform and name tag when working.
• Comply at all times with standards and regulations to encourage safe and efficient hotel operations.
• Maintain a warm and friendly demeanor at all times.
• Ensure that employees are at all times attentive, friendly, helpful and courteous to all guests, managers and fellow employees.
• Ensure implementation of all policies and Code of Conduct as specified in the Associate Handbook.
• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Keep immediate supervisors fully informed of all problems or matters requiring his/her attention.
• Coordinate and monitor all phases of Loss Prevention in kitchen areas.
• Prepare and submit required reports in a timely manner.
• Monitor quality of all food product and presentation.
• Ensure preparation of required reports including (but not limited to) payroll, revenue associate schedules, quarterly action plans.
• Oversee all aspects of the daily operation of the Steakhouse Kitchen and food production areas.
• Respond to guest complaints in a timely manner.
• Ensure compliance with SOP’s in all outlets.
• Ensure compliance with requisition procedures.
• Conduct staff performance reviews in accordance with Fertitta Hospitality standards.
• Know and enforce all local health department sanitation laws.
• Work with F&B Manager/Hotel Manager to create and implement menus.
• Coordinate, supervise and direct the Steakhouse Stewarding Department.
• Compute daily food costs.
• Understand daily forecasts and customer counts.
• Coordinate all par stock levels.
• Assess food portion size, visual appeal, taste and temperature of items served.
• Review and approve weekly payroll.
• Check food purchases for proper ordering, quality and price structure.
• Oversee daily activities such as preparation for all food items, receiving daily inventories, and food cost report.

Marginal:

• Communicate to Engineering any physical maintenance problems.
• Assist catering sales on all special menus and price structures.
• Participate in required M.O.D. program as scheduled.
• Attend meetings/training as required by management.
• Perform other duties as requested from management.

Education & Experience:

• A 2-year, 3-year or 4-year degree and/or at least 5 years of progressive experience in a hotel or related field.
• Previous supervisor responsibility is required.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.

Physical requirements:

• Flexible and long hours sometimes required.
• Medium work – Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

Mental Requirements:

• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must be able to multi task.
• Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
• Must routinely meet deadlines.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.

Mental Requirements (continued…)

• Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.