Job Information
The Warrior Hotel Group Executive Chef in United States
Executive Chef
Job Details
Level
Experienced
Position Type
Full Time
Education Level
2 Year Degree
Salary Range
$70,000.00 Salary/year
Job Shift
Any
ESSENTIAL DUTIES AND RESPONSIBILITIES
Hotel Blackhawk, a Marriott Autograph Collection Hotel, located in downtown Davenport, Iowa; is looking for an Executive Chef to lead our Cooks, Sous Chef, and entire BOH team. Our new Chef will possess strong leadership skills and have familiarity with fine dining, menu development, food cost control, sanitation regulations, a passion for cooking, confidence in self, critical thinking skills and time management experience.
OHER ESSENTIAL DUTIES AND RESPONSIBILITIES:
Culinary Tasks: 40%
Preparing food as dictated by the menu, guest or party request, or management request in a clean, safe, and timely manner
Assist on line during heavy meal times
Monitors the quality of raw and cooked food products to ensure that standards are met
Determines how food should be presented, and create decorative food displays
Ensures compliance with food handling and sanitation standards
Managerial Tasks: 40%
Provides direction for all day-to-day operations
Recruit, hire, and train culinary staff
Impose disciplinary action when necessary
Conducts annual performance reviews for all culinary staff
Guest Services: 15%
Interacts with guests to obtain feedback on product quality and service levels
Responds to and handles guest problems and complaints
Observes service behaviors of employees and provides feedback to individuals and managers
Administrative Tasks: 5%
Keep a clean work area according to health and kitchen standards
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
Ensures property policies are administered fairly and consistently
Manage inventory of all back of the house kitchen items
Create and implement new menu items
Maintain a low labor cost
Schedule all culinary employees based on occupancy, events, and employee status
Attend all BEO, F&B, Culinary, and staff meetings
Participate in required M.O.D. coverage as scheduled
Establishes goals including performance goals, budget goals, team goals, etc.
BENEFITS:
401K, Health Insurance, Dental, Vision, Company Paid Life Insurance, PTO, Travel Discount, Meal Discount, Holiday Pay, Supplemental Insurances
Qualifications
QUALIFICATIONS/SKILLS;
Minimum 5 years experience operating a fine dining kitchen along with Banquet experience
Well versed in hotel operations, finances and ethical business practices
Ability to inspire, develop and mentor employees
Demonstrated time management excellence
Computer skills, MS office, outlook, internet; other company programs
High School Diploma or Equivalent
Ability to read and write in English
Ability to read and comprehend instructions, short correspondence, and memos
Ability to write correspondence
Ability to effectively present information in one-on-one and small group situations to customers, clients, and employees
Open a vailability to include weekends and holidays
Must be able to pass a background check
DESIRED QUALIFICATIONS: Associates Degree in Culinary Arts, Hospitality, or related field withfive years of experience cooking for a dining facility and two years of experience in a supervisory role. Certification of Culinary training or apprenticeship a plus.
PHYSICAL DEMANDS: While performing the duties of this job, the person must be able tooccasionally move about inside the kitchen to access different cooking utensils and ingredients.