Executive Chef
Aimbridge Hospitality
- Burlington, VT
- Permanent
- Full-time
- At least 5 years of progressive experience in a hotel or a related field a 2-year college degree and 3 or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field.
- Must be proficient in Windows operating systems Company approved spreadsheets and word processing.
- Supervisory experience required.
- 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 work well in stressful high pressure situations.
- Must maintain composure and objectivity under pressure.
- Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary.
- 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 clarifying and resolving the concerns and issues raised by coworkers and guests.
- Must be able to work with and understand financial information and data and basic arithmetic functions.
- Approach all encounters with guests and employees in an attentive friendly courteous and service-oriented manner.
- Maintain regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling which will vary according to the needs of the hotel.
- Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards).
- Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.
- Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid
- Maintain a warm and friendly demeanor at all times.
- Maintain food costs within budget guidelines.
- Establish and maintain a file of recipe cards according to Aimbridge Hospitality standards.
- Attend Weekly F&B Meeting.
- Conduct monthly department meetings with kitchen staff according to Aimbridge Hospitality standards.
- Motivate coach counsel and discipline all Kitchen personnel according to Aimbridge Hospitality S.O.P.'s.
- Review kitchen staff's worked hours for payroll compilation and submit to accounting on a timely basis.
- Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to Aimbridge Hospitality standards.
- Be responsible for developing a manager as assigned by the Corporate Office including sign-off on all competencies and assist in his/her placement.
- Prepare and conduct all Kitchen interviews and follow hiring procedures according to Aimbridge Hospitality S.O.P.'s.
- Conduct all 90 day and annual employee performance appraisals according to Aimbridge Hospitality S.O.P.'s.
- Ensure implementation of all Aimbridge Hospitality policies and all house rules.
- Prepare implement and maintain a record of food specifications.
- Oversee all kitchen work areas including cooks and stewards.
- Prepare employee shift schedule according to the business forecast payroll budget guidelines and productivity requirements. Present the Schedule and the Wage Progress Report to the General Manager weekly.
- Ensure that wage progress and productivity reports are competed accurately and on a timely basis according to
- Aimbridge Hospitality S.O.P.'s.
- Ensure compliance to brand and company training using the steps to effective training according to Aimbridge Hospitality standards.
- Maintain a clean kitchen by implementing and maintaining a standard of 'Clean As You Go.'
- Maintain proper record keeping (receiving tickets invoices transfer logs) according to Aimbridge Hospitality standards.
- Participate in required M.O.D. coverage as scheduled.
- Supervise staff in all food preparation including proper receiving and storage of all food and food-related items.
- Expedite peak meal periods by maintaining a 'hands on' approach.
- Complete all paperwork required by Aimbridge Hospitality on a timely basis.
- Review B.E.O.s and attend the Daily B.E.O. Meeting.
- Develop and adhere to kitchen budget according to Aimbridge Hospitality standards.
- Participate in and oversee monthly food inventories.
- Cost out breakfast and salad buffets quarterly (at a minimum).
- Participate in special F&B promotions and critique them after implementation.
- Ensure competitive bidding and adhere to corporate purchasing guidelines.
- Develop and implement systems to control waste.
- Review/change menus as per corporate directive and hold menu tastings after a menu change.
- Recommend to General Manager all kitchen operating supplies and capital purchases required.
- Maintain awareness of local competition and industry trends.
- Develop employee morale and ensure training of all Kitchen personnel.
- Train all kitchen staff to Aimbridge Hospitality standards using the steps to effective training according to Aimbridge Hospitality standards.
- Maintain a professional working relationship and promote open lines of communication with managers employees and other departments.
- Ensure that Kitchen employees are at all times attentive friendly helpful and courteous to guests all other employees and managers.
- Maintain follow through for all guest requests ad complaints presented to the kitchen.
- Determine and price daily special. Ensure specials are served to standard plated properly and evaluated for success/repeat use.
- Develop production schedule for work assignments.
- Establish and maintain key control system.
- Attend monthly all-employee meetings and any other functions as required by management.
- Ensure that plating standards and use records are posted according to Aimbridge Hospitality standards.
- Review food sales for accuracy daily.
- Review menu abstracts P.O.S. report and daily food cost report.
- Operate and be able to make changes in P.O.S. system.
- Maintain an '86'd' item board.
- Plan employee menus and oversee Employee Breakroom.
- Oversee all outlets and banquet food display merchandising including prop use and buffet decoration.
- Maintain an organized and comprehensive filing system with documentation of purchases vouchering schedules forecasts reports and tracking logs.
- Assist the General Manager and Engineering Department in implementing and maintaining emergency procedures.
- Maintain required pars of all stock.
- Perform any other duties as requested by the General Manager.
- Now offering Daily Pay! Ask your Recruiter for more details
- Medical, Dental, and Vision Coverage
- Short-Term and Long-Term Disability Income
- Term Life and AD&D Insurance
- Paid Time Off
- Employee Assistance Program
- 401k Retirement Plan