Job Description

Title:

Executive Chef

Department:

Kitchen

Reports To:

General Manager

Effective Date:

Purpose:

To achieve Food & Beverage revenue, profit and customer satisfaction goals by developing and implementing the menus and overseeing operation of the kitchen.

CONSTITUENTS

\xc2\xa7 Guests

\xc2\xa7 Employees

\xc2\xa7 Hotel owners

\xc2\xa7 Vendors

INDICATORS OF SUCCESS

\xc2\xa7 Achievement of customer satisfaction and loyalty goals

\xc2\xa7 Achievement of food & beverage revenue, profit and customer satisfaction goals

\xc2\xa7 Achievement of employee engagement survey and retention goals

AREAS OF RESPONSIBILITY

Participates in the development and implementation of business strategies for the hotel which are aligned with Radisson Hotel Group\xe2\x80\x99s overall mission, vision values and strategies

\xc2\xa7 Participates in the development of the hotel\xe2\x80\x99s business strategies

\xc2\xa7 Develops and implements strategies for hotel kitchen that support achievement of the hotel\xe2\x80\x99s goals

\xc2\xa7 Monitors status regularly and adjusts strategies as appropriate

\xc2\xa7 Develops the annual budget in conjunction with the Executive Committee

\xc2\xa7 Develops and implements strategies for hotel\xe2\x80\x99s banquet, kitchen and food & beverage operations that support achievement of the hotel\xe2\x80\x99s goals

Develops and implements menu and dining strategies which are aligned with the hotel\xe2\x80\x99s targeted market position

\xc2\xa7 Keeps current with local competition; adjusts menu periodically to create a \xe2\x80\x9cpoint of difference\xe2\x80\x9d in the marketplace

\xc2\xa7 Researches customer preferences and develops a menu which incorporates local foods and flavors in a upper upscale dining experience

\xc2\xa7 Seeks out sources for fresh food; monitors all produce and meat for freshness

\xc2\xa7 Tailors menu based on product availability; creates distinctive daily specials that incorporate seasonal or special-order ingredients

\xc2\xa7 Maintains product consistency by conducting inspections of seasonings, portion and appearance of food

\xc2\xa7 Coordinates service with restaurant and banquet operations

Manages the kitchen operation

\xc2\xa7 Implements annual budget; monitors actual versus budgeted expenses

\xc2\xa7 Recommends menu pricing

\xc2\xa7 Oversees the inventory, purchasing and disbursement of all supplies

\xc2\xa7 Ensures that proper sanitation practices and documentation are followed

\xc2\xa7 Schedules staff based upon forecasted volumes

\xc2\xa7 Prepares reports summarizing food & beverage profitability, customer satisfaction, etc.

Supports Food & Beverage Outlets

\xc2\xa7 Works closely with Restaurant Chef to ensure success of Restaurant

\xc2\xa7 Manages Food & Beverage Outlets as needed

\xc2\xa7 Assists in training restaurant kitchen staff

Develops and implements strategies and practices which support employee engagement

\xc2\xa7 Recruits and selects qualified candidates

\xc2\xa7 Provides employees with the orientation and training needed to understand expectations and perform job responsibilities

\xc2\xa7 Communicates performance expectations and provides employees with on-going feedback

\xc2\xa7 Provides employees with coaching and counseling as needed to achieve performance objectives and reach their fullest potential

\xc2\xa7 Drives employee engagement through the creation and implementation of departmental action plans

\xc2\xa7 Leads staff meetings

Creates 100% guest satisfaction by providing the Yes I Can! experience through performance that demonstrates the standards of genuine hospitality and exceeding guest expectations. Provides employees with the training and resources they need to maximize employee engagement and deliver Yes I Can! service and teamwork

\xc2\xa7 Communicates and reinforces the vision for Yes I Can! service to employees

\xc2\xa7 Ensures that employees provide Yes I Can! genuine hospitality and teamwork on an ongoing basis

\xc2\xa7 Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis

\xc2\xa7 Seeks opportunities to improve the customer experience by seeking customer feedback and reviewing management reports and developing strategies to improve department and hotel services

\xc2\xa7 Provides employees with the tools, training and environment they need to deliver Yes I Can! service and teamwork

Adheres to hotel policies and procedures

\xc2\xa7 Attends work on time as scheduled

\xc2\xa7 Follows hotel grooming and hygiene standards

\xc2\xa7 Minimises safety hazards by following all safety rules and procedures

\xc2\xa7 Keeps immediate manager promptly and fully informed of all problems or unusual matters of significance

\xc2\xa7 Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position

\xc2\xa7 Maintains a favourable working relationship with all other company employees to foster and promote co-operative and harmonious working climate

\xc2\xa7 At all time projects a favourable image of the hotel to the public

REQUIREMENTS

\xc2\xa7 Minimum of five years progressive hotel banquet kitchen experience, five years as Executive Chef preferable

\xc2\xa7 Previous supervisory experience required

\xc2\xa7 Minimum 2 year culinary degree required, three \xe2\x80\x93 four year degree preferred

\xc2\xa7 Able to resolve conflicts guests, supervisor and employee

\xc2\xa7 Able to collaborate effectively with other hotel employees and managers to ensure teamwork

\xc2\xa7 Excellent multitasking skills

\xc2\xa7 Basic computer skills required

\xc2\xa7 Extensive knowledge or menu development, knowledge of both international and domestic dishes

Radisson