Summary
The Executive Chef manages day-to-day operations of the hotel culinary department.  Responsible for menu development, food purchasing and production for all hotel F&B outlets.  Operates within budget guidelines, maintains kitchen at a high maintenance quality level and general upkeep of the kitchen tools to ensure all health and safety standards are met.  This position reports to the General Manager.The budgeted salary range for this position is $90,000 - $110,000. Actual pay will be dependent on budget and experience, all our salaried roles are eligible for bonus.Job Posting Deadline
Applications for this position will be accepted until January 26, 2025.Essential Job Functions
    Oversee monthly food inventory under the guidelines provided by the Director of Finance and works with Purchasing Manager, requisitions and purchases items in line with budgeted costs
    Maintain and establish appropriate food portions with respect to the hotel's pricing policy, and supervise the quality of food preparation and presentation
    Manage the food preparation for all food and beverage outlets in the hotel
    Create staff schedules based on projected revenue and covers, and staffing guides 
    Create, plan, and write menus for all restaurants, room service and banquets operation 
    Submit monthly reports based on financial statements in partnership with the Food & Beverage Director, explaining any variance in food cost and labor cost for the culinary Department 
    Maintain and ensure proper care of kitchen equipment and control operating & maintenance costs
    Monitor inventory levels, order supplies, and implement cost-control measures to maintain food quality while adhering to budgetary guidelines
    Manage, train, and supervise all food preparation and stewarding personnel performance of their duties to foster a positive and inclusive work environment
    Conducts monthly departmental meetings and attends pre-shift meeting in all hotel F&B outlets to review menu changes and solicit feedback from service staff 
    Manage recurring costs for proper recipes pricing and handle daily food purchasing
    Enforce strict adherence to food safety regulations and cleanliness standards to ensure a safe and sanitary kitchen environment
    Other duties as assigned