Executive Chef

• Design creative, cost appropriate menu items based on market segments. Work closely with Sales team to develop event menu packages.
• Standardize production recipes to ensure consistent quality. Select and develop corresponding recipes and educate staff on appropriate execution and presentation of all dishes.
• Assume responsibility for food rotation, inventory management, par levels, and ordering/receiving.
• Responsible for practicing and training for proper timing of foods.
• Work closely with suppliers to ensure that all items needed are in stock for the menu. Research local purveyors and costing.
• Advanced knowledge of culinary field concepts and procedures. Expected continued interest in new concepts, cooking methods, and promotions.
• Estimate food consumption, place all food inventory orders, and code invoice billing accordingly.
• Develop and practice a training manual for all new hires and ongoing training. Ensure all employees are fully trained and have completed department orientation, training schedule, and skills/knowledge test before independently performing.
• Establish presentation technique and quality standards. Work with Brand Manager and Sales to promote food photos, articles, and culinary competitions/promotions.
• Lead and manage all holiday culinary operations, with a focus on prompt, consistent delivery of quality food items. Participate in constructive development of all holiday promotions and operational goals.
• Supervises kitchen personnel with responsibility for training, hiring, discipline, performance reviews, and wages.
• Responsible for strictly monitoring and staying within specified budget.
• Oversee inventory of stations, control quality of food, avoid waste, and ensure proper rotation and utilization.
• Monitor and approve overtime, submit confirmation of payroll for kitchen staff.
• Coordinate with F&B Director on kitchen workflow and expediting to ensure a smooth-running operation.
• Monitor employee's performance and issues and administer progressive discipline when necessary.
• Handle all necessary paperwork related to this position (discipline reports, administering forms to employees, evaluations, rate changes, payroll, etc.)
• Code all invoices, log cost of goods, and follow appropriate accounting procedures to communicate expenses.
• Act as a hands-on team member, regularly work as a culinary team member, such as working prep, grill, or sauté station as needed based on staffing levels and business demand.

• High School diploma or equivalent
• 2-3 years of recent culinary management experience in a high volume, full service restaurant
• Previous staff management experience preferred
• Experience in Banquet/Event execution preferred
• Creative, innovative, and inspired to develop new and intriguing menu items designed for appropriate clientele
• Demonstrate a positive, upbeat and customer-focused attitude
• Experience in inventory control and cost management preferred
• Flexibility to work nights or mornings, weekends, holidays, and busy seasonal days (i.e. town festivals).

Hay Creek Hotels