Executive Chef

Job description

The Executive Chef is to direct food ordering, preparation, production, and control for all food outlets and banquet facilities of the hotel. The Executive Chef reports to Food and Beverage Manager and ultimately the General Manager. KNOWLEDGE/EXPERIENCE: SKILLS: Salary based on experience (Up to $120K Annually) - Responsible for enhancing the food product that is presented to guests - Make changes that respond to the marketplace and to guests’ needs, both present and anticipated - Recommend changes to the food product - Use market research to develop new products - Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards - Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel - Responsible for the selection, training, and development of the personnel within the department - Able to exercise hire and fire discretion within the hotel's policies - Oversee divisional matters as they relate to federal, state and local employment and civil rights laws - Control the elements that determine profit and loss - Responsible for all major operating expenses - Set margin...