Hotel Kitchen Admin Jobs

EXECUTIVE CHEF

Reports To: Food & Beverage Director Department: Kitchen

Classification: Full Time Division: Hotel Food & Beverage

JOB SUMMARY:

The Executive Chef is responsible for all food preparation, production, and control for all food outlets and banquet facilities to meet Moody Gardens’ high standards of quality.

POSITION AUTHORITY:

The incumbent is authorized to take reasonable action necessary to carry out assigned duties and responsibilities, provided such action is consistent with position guidelines as outlined below.

POSITION GUIDELINES:

Position guidelines include, but are not limited to, established company and department policies and procedures and all supervisory directives. The incumbent is expected to exercise sound, reasonable judgment and initiative, and give high priority to accuracy and details in the performance of job responsibilities.

ESSENTIAL FUNCTIONS:

• Monitor staff performance, product quality and production flow, fostering improvements where necessary
• Report any equipment in need of repair to Maintenance for service
• Maintain schedules for proper staffing
• Any and all other duties as assigned; duties are subject to change as management deems necessary to best serve the needs of Moody Gardens
• Monitor outlets during peak periods to oversee production flow and presentation
• Assist Food & Beverage Director in estimating annual food budget
• Dine at local restaurant to observe the latest trends in food presentation and pricing
• Hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking, and presenting food in accordance with productivity standards, cost control, and forecast needs
• Analyze feedback from clients and employees, make judgments, and take action to implement suggestions for improvement
• Audit food storeroom items and storage to maintain consistent quality products to ensure adherence to all health code requirements
• Develop innovative menu selections for special banquet themes and parties in accordance with client dietary considerations and expectations
• Create and implement new menus and individual menu items for all outlets based on current food trends and regional states
• Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities

EDUCATION/ EXPERIENCE REQUIREMENTS:

• Must have prior experience as an Executive Chef, with knowledge of most international and domestic dishes
• CPR certification or First Aid training preferred
• Bachelor’s Degree in related field or equivalent experience
• Ability to obtain TABC & Food Handlers Certification
• Ability to obtain any government required license or certificates

REQUIRED SKILLS:

• Ability to effectively deal with internal and external customer some of whom will require high levels of patience, tact, and diplomacy, and collect accurate information to resolve conflicts
• Extensive knowledge of menu development, insight to marketing, cost and wage control
• Through knowledge of food products, standard recipes and proper preparation
• Ability to speak Spanish preferred
• Ability to supervise a large staff and accomplish goals in a timely manner
• Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control
• Ability to conduct meetings, menu briefings, and maintain communication lines between line staff and the Food & beverage Director
• Knowledge of mathematics extensive enough to put together and interpret reports and budgets
• Artistic ability to create theme menus, ideas for ice carvings, and any other decorations

PHYSICAL REQUIREMENTS:

• Finger/hand dexterity in order to operate food machinery
• Ability to work in confined spaces
• Ability to stand, walk, or sit continuously in order to perform essential functions for an extended period of time
• Ability to grasp, lift, carry, or otherwise move goods weighing a maximum of 200 pounds on a continuous schedule
• Hearing and visual ability to observe and detect signs of emergency situations, distinguish products, taste, texture, and presentation, and observe preparation
• Ability to perform duties within extreme temperature range

A minimum of 8 years in food service as a chef.