Zachry Hospitality Embassy Suites Landmark - Executive Chef in San Antonio, Texas
The Executive Chef is responsible for directing and administering the planning, preparation, production and control of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability. The Executive Chef is responsible for all food preparation, production & control of the food outlet, banquet facilities, complimentary breakfast and evening reception to meet the hotel's high standard of quality.
Recruit, interview and train Team Members.
Interact with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly.
Direct and oversee culinary operations, to include, but not limited to, production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulations, Team Member productivity and performance, implementation of policies and procedures, cost controls and overall profitability.
Monitor and develop Team Member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and reward.
Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation.
Ensures compliance with all hotel policies and procedures that relate to food and beverage, as well as local, state, and federal laws and regulations.
Listen actively and communicate clearly while interacting with customers to promote food products & directing staff activities. Analyze feedback from clients and Team Members, make decisions and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation & service to customers.
Create and implement new menus and individual menu items to all outlets based on current food trends and regional taste. Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations. Confer with Director of Food and Beverage regarding new selections and changes.
Audits food storeroom items and storage to maintain consistent quality products to ensure adherence to all health code requirements.
Enforce safety procedures and cleanliness throughout kitchens including walk-in and reach-in boxes.
Demonstrates positive leadership characteristics that inspire Team Members to meet and exceed standards, and promote Team Member empowerment.
Other duties as assigned.
Thorough knowledge of food products, standard recipes, and proper preparation.
Extensive knowledge of menu development, insight to marketing, cost and wage control.
Thorough knowledge of the outlets operations including food, beverages, supervisory aspects, service techniques, and guest interaction.
Ability to communicate in English, both verbally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger, to collect accurate information, and to resolve problems.
Ability to analyze, forecast data, make decisions to ensure proper payroll and production control.
Ability to supervise large staff and accomplish goals on a timely basis.
Ability to perform duties within extreme temperature ranges.
Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Food and Beverage Director.
Artistic ability to create theme menus, ideas for decorations, etc.
Ability to work under pressure and deal with stressful situations during busy periods.
Ability to continuously perform essential job functions on a variety of shifts, for extended periods of time.
Considerable skill in mathematical skills necessary to interpret reports and budgets.
Ability to listen, and communicate effectively.
Ability to communicate in Spanish helpful.
Ability to access and accurately input information using applicable computer systems.
Ability to stand, walk and continuously perform essential job functions.
Hearing and visual ability to observe and detect signs of emergency situations.
Ability to push/pull cart/ table weighing up to 150 lbs.; grasp, lift to waist and carry items weighing up to 50 lbs.
Strong leadership skills.
Knowledge of inventories, scheduling, and productivity.
Ability to effectively manage time.
High school graduate or equivalent required.
Minimum of 2-year college degree preferred in culinary.
Minimum of 5 years experience preferred.
Food Handlers Certification required.
CPR certification preferred.
Zachry Hospitality offers an industry leading benefits package for our Team Members including:
Medical, Dental and Vision Insurance
Referral Bonus Program
Employee Assistance Program
Paid Time Off Program
Hotel Discount Program
And Many More