Executive Chef - Baton Rouge Marriott

Description:

Reports To: Director of Food & Beverage, General Manager

Supervises: Executive Sous Chef, Banquet Sous Chef, Sous Chef, Line Cooks, Stewards/Dishwashers

Job Purpose: To supervise food preparation and presentation of all food outlets of the hotel ensuring standards are maintained as set forth by Leadership.

Job Responsibilities:

• Supervise food preparation staff: hiring, terminations, disciplinary actions, performance evaluations and development.
• Supervise all cooking operations, including methods, portioning, and garnishing. Ensure attractive presentation of all food and dishes.
• Plan meals and develops menus.
• Requisition food and equipment, giving specifications, quantities and quality descriptions.
• Monitor budget and assists GM, AGM or Director of F&B in developing annual operating budget. Assist in maximizing revenues and profits.
• Other duties as assigned.
• Assist the GM, AGM or Director of F&B and sales staff with banquets, parties, and other special events.
• Schedule all employees under his/her supervision, maintaining adequate staffing levels while adhering to labor standards guidelines.

Job Skills:

• Apply principles of rational systems to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Interpret a variety of instructions furnished in written, oral, diagrammatic, or schedule form.
• Must be able to “prep” food products, using standardized food preparation techniques.
• Determine time, place, and sequence of operation or action to be taken; Supervise through determining or interpreting work procedures for a group of workers, assigning specific duties, maintaining harmonious relations and promoting efficiency
• Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct grammar.
• Compute discount, interest, profit and loss; commission, markups and selling price; ratio and proportion, and percentages. Calculate surface, volumes, weights and measures..

Requirements:

Education

• Graduation with certification from a culinary institution required.

Experience

• Minimum 2 years experience as Sous Chef. 2 years kitchen supervisory experience with 3 years kitchen operations experience including at least 1 year in a lead cook position, and 1 year in a steward position; OR, an equivalent combination of education and experience.

Licenses/Certifications

• Food Safety Certification