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POSITION PURPOSE

The Executive Chef is responsible for directing food preparation, production, menu development/execution, and control for all food outlets and banquet facilities at the hotel, maintaining food and labor costs and enforcing of high culinary standards.

ESSENTIAL RESPONSIBILITIES

• Direct the daily activities of the Culinary and Stewarding teams.
• Create and implement new menus and individual food items.
• Supervise staff in all food preparation including proper receiving and storage of all food and food-related items.
• Lead the preparation and production of meals, food quality and presentation.
• Ensure compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability.
• Visually inspect, select, and use quality food and beverage products including, but not limited to, fruits, vegetables, meats, fish, and spices
• Expedite peak meal periods by maintaining a 'hands on' approach.
• Participate in and oversee monthly food inventories.
• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
• Responsible for enhancing the food product that is presented to guests. 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.
• 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 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.
• Provide support of a specialist nature to the Executive Committee, particularly to the Executive Chef. Work in support of team goals and measures effectiveness through Food Cost, Payroll and Food & Beverage profit performance of the resort.
• Maintain food costs within budget guidelines.
• Responsible for the selection, training and development of the personnel within the department. Able to exercise hire and fire discretion within brand policies. Oversee divisional matters as they relate to federal, state and local employment and civil rights laws.
• Conduct and participate in monthly departmental meetings.
• Be familiar with all company policies and benefits.
• Manage the payroll of the culinary team, including daily management of the time and attendance system.
• Continuously evaluate the performance and encourage improvement of the staff members in the food and beverage department.
• Arrange, provide, and supervise training of new staff members to include familiarization of property, standard operating procedures, and policies. Cross-train staff members in all positions within their area of responsibility and all types of equipment to perform their duties, in addition to successful implementation and follow-up checklists. Ensure that all staff members are retrained as needed.
• Serve as a role model to all staff members, adhering closely to policies and procedures, practicing the highest standards of performance. Set the highest possible example in conduct, temperament, punctuality, and standards of work.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Assist with any guest inquiry.
• Follow all company and safety and security policies and procedures.
• Report maintenance problems, safety hazards, accidents, or injuries.
• Perform other reasonable job duties as requested by the General Manager.

PHYSICAL DEMANDS

• Environmental conditions are inside, a job is considered inside if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems.
• Must be able to work in extreme temperatures like freezers (-10F) and kitchens (+110F), possible for one (1) hour or more.
• Must be able to stand and exert well-paced mobility for up to four (4) hours in length.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• Must be able to lift up to 45 lbs. as needed.
• Must be able to push and pull carts and equipment weighing up to 250 lbs.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
• Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.
• Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly, and other office equipment as needed.
• Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Must be able to speak, read, write, and understand the primary language used in the workplace.
• Requires good communication skills, verbal, written and electronic.
• Considerable knowledge of complex mathematical calculations and computer programs.
• Must have excellent leadership capability and customer relations skills.
• Must be detail oriented with outstanding organizational and communication skills.
• Must possess intermediate computer skills.
• Must Possess basic computational skills.
• Knowledge of computer programs, math skills as well as budgetary analysis capabilities required.
• Ability to analyze, foresee user needs, and makes judgments to ensure proper tools are provided at property level.
• Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
• Knowledgeable about basic function of Windows OS, MS Office, PMS, PBX, Key system, and POS.
• Self-driven and able to work independently.
• Exceptionally strong in issue resolution and proven analytical skills with a strong attention to detail
• Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
• Thorough knowledge of food products, standard recipes, and proper preparation.
• Ability to distinguish product quality, taste, texture, and presentation and observe preparation.
• Ability to conduct meetings, menu briefings and maintain communication lines between line staff and departmental managers.
• Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.
• Extensive knowledge of menu development, insight into marketing, cost and wage control.
• Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.

EDUCATION

• High school or equivalent education required
• Minimum of two years of culinary schooling preferred.

EXPERIENCE

• Must have five years of prior experience as Executive Chef with knowledge of most international and domestic dishes.
• Must have extensive knowledge of wine pairing.

LICENSES OR CERTIFICATIONS

• Certification as Executive Chef or Certified Master Chef by a government accredited culinary agency.
• Safe Server Alcohol & Food Handlers certification required.
• Ability to provide and maintain a valid drivers license as the position may require the operation of motorized and electric vehicles.
• CPR certification and/or First Aid training preferred.

EXEMPT POSITION

Exempt Staff Members are not covered by the overtime provisions and do not receive overtime pay. Exempt Staff members are paid a fixed salary that is intended to cover all the compensation to which they are entitled.

GROOMING

All Staff Members must maintain a neat, clean and well-groomed appearance per Azul Hospitality standards. Refer to the property specific required grooming and uniform standards policy.

ATTENDANCE

Regular attendance in conformance with the standards, which may be established by Azul Hospitality, from time to time, is essential to the successful performance of this position. Staff with irregular attendance / tardiness will be subject to disciplinary action, up to and including termination of employment. Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotels facilities. Staff members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, staff members may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time.