SUMMARYThe Executive Chef at the Grand Traverse Resort and Spa is accountable for the overall success of the daily kitchen operations. This position will exhibit culinary talents by personally performing tasks while leading the staff and managing all food related functions. Working Closely with the Director of Food and Beverage as well as the Director of Conference and Food Service to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. He or she will supervise all kitchen areas ensuring a consistent, high-quality product is produced. The Resort prides itself on being a place where employees feel appreciated and this position will be responsible for guiding and developing staff including direct reports. Areas of accountability and responsibility will be compromised of overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafe) and the support area of stewarding (dish room). The control of food, supplies and labor expenses to meet or exceed budget is the responsibility of this position.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Kitchen Operations
Leads kitchen management team; providing direction for all day-to-day operations.
Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serves as a role model to demonstrate appropriate behaviors, leads by example, and sets the example for proper grooming and dress standards set forth by the employee handbook and departmental policy.
Ensures company and operational policies are administered fairly and consistently, documents timely and as needed
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
Supervises and coordinates activities of cooks, culinary staff and stewards involved engaged in food preparation at all locations
Demonstrate new cooking techniques and equipment to staff.
Sets and maintains goals for culinary functions, events and activities
Establish goals including performance goals, budget goals, team goals, etc.
Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
Manages department controllable expenses including food cost, supplies, uniforms and equipment.
Participates in the budgeting process for areas of responsibility.
Knows and implements the brand's safety standards.
Establish and maintain a strong, positive and collaborative working relationship with vendors, other departments, frontline staff and executive leadership.
Culinary Standards and Responsibility
Provides direction for menu development; ensures utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, vegetarian, gluten, and newness of menu.
Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.
Monitors the quality of raw and cooked food products to ensure that standards are achieved
Determines how food should be presented, creates decorative food displays.
Recognizes superior quality products, presentations and flavor.
Ensures…