Executive Chef

Job Summary: Responsible to lead, support and direct all kitchen operations. Ensure an efficient kitchen operation through excellent product quality, effective production, staff training and coaching. Uphold company standards and assist the Management team in the day to day activities of the restaurant and banquet operation.

Essential Functions: 

• Lead by example ensuring product quality and standards. Provide hands on coaching for the line, prep and banquet staff.
• Maintain a properly trained kitchen staff
• Set performance and productivity expectations for yourself, management and staff to accomplish labor goals.
• Set performance and productivity expectations for yourself, management and staff to learn and demonstrate standard of food quality, food production, food safety and kitchen cleanliness
• Maintain a well-organized , cost efficient and structured kitchen through proper company specified ordering program and proper storage. Cleaning and maintenance for the general kitchen, walk-ins, coolers and storerooms.
• Budget, monitor and control labor costs by building schedules with budgeted labor dollar amounts and according to budgeted sales. Monitor labor on a daily basis and adjust staff levels as needed.
• Attend and actively participate in all relevant Restaurant, Food & Beverage, hotel Department and Banquet Event Order (BEO) meetings.
• Create and maintain a positive work environment through team building and serve as a role model for staff.
• As a working Chef and leader, this is a hands-on position with expectations to work either in the Restaurant Kitchen or Banquet Kitchen during all meal period and high-volume events, as reasonably necessary. Support and coach your team shift to shift.
• Maintain at least a 50 to 55 hour workweek. Work a schedule approved by the GM. Work in Banquet and Line operations. Uphold the kitchen management structure developed by the company and help assure all positions are staffed. Responsible for interviewing all potential kitchen staff employees.
• Extensive knowledge of food safety and food sanitation methods.
• Verify Health Code standards are met by proper kitchen/dish department and sanitation training. Conduct and coordinate all kitchen training programs, established by the GM and the company. Keep all kitchen training materials and station books up to date.
• Ability to coach employees, either on the spot or privately one on one. Conduct proper discipline procedures, abiding by the proper documentation process and form utilization.
• Prepare for, attend and participate in weekly F& B Management meetings, weekly department head meetings and weekly BEO meetings.
• Actively participate in the personal development process with the GM. All weekly/monthly goals or projects assigned by the GM are to be completed in a timely manner. Document, plan and communicate weekly/monthly goals or projects to kitchen staff and provide any needed follow up.

Benefits

• Medical and Dental Insurance
• PTO
• Competitive Pay
• 401(k) Retirement Savings Plan
• Life Insurance
• Disability Insurance
• Hotel Room Discounts
• Ongoing Training and Career Development

Qualifications

• High School Diploma or GED Required
• Culinary Degree or certification preferred
• 4  years of full-service restaurant kitchen experience as line cook and banquet cook
• Minimum 2 years' experience supervising staff as a manager

About Us:

At Regency Hotel Management, hospitality is who we are - and what we do best. Since 1965,we've been leaders in driving maximum profit while creating asset value for our clients. Our team of hotel management experts provides thoughtful, hands on guidance inspired by years of professional experience. Our teams across out multiple locations are always growing, and we're looking for motivated individuals to join us!

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.