Executive Chef

Job Details

SkyBridge Luxury & Associates is seeking an experienced Executive Chef to join a luxury resort in Philadelphia, where you'll lead a culinary team dedicated to crafting unforgettable dining experiences that elevate the art of hospitality to new heights.

Must have Luxury Resort Experience

ESSENTIAL JOB FUNCTIONS

1. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
2. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
3. Anticipate guests needs, respond promptly, and acknowledge all guests, however busy and at whatever time of day.
4. Maintain positive guest relations at all times.
5. Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
6. Resolve guest complaints, ensuring guest satisfaction.
7. Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
8. Review the daily activities; check the following:
9. house count
10. forecasted covers for each outlet
11. Catering activity
12. purchases
13. meetings
14. appointments
15. VIPs/special guests
16. Establish the day's priorities and assign production and prep tasks to employees to execute.
17. Review daily specials and offer feedback to Sous Chefs.
18. Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days.
19. Meet with the Sous Chef to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance.
20. Communicate additions or changes to the assignments as they arise throughout the shift.
21. Take physical inventory of specified food items for daily inventory.
22. Review the market list.
23. Requisition the day s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure the quality of products received.
24. Meet with the Head Steward to review equipment needs, Banquet plate assistance, cleaning schedule/project status, Health/Safety, and sanitation follow-up.
25. Ensure that employee reports to work as scheduled; document any late or absent employees.
26. Coordinate breaks for employees.
27. Inspect grooming and attire of employees; rectify any deficiencies.
28. Check and ensure that all opening duties are completed to standard.
29. Ensure that each Kitchen work area is stocked with specified tools, supplies, and equipment to meet the business demand.
30. Ensure that recipe cards, production schedules, plating guides, and photographs are current and posted.
31. Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift.
32. Ensure that all employees prepare menu items following recipes and yield guides, according to department standards.
33. Monitor the performance of employees and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
34. Work online during service and assist wherever needed.
35. Be aware of any shortages and make arrangements before the item runs out.
36. Ensure that F&B Service Employees are informed of 86 items and the amount of available menu specials throughout the meal period.
37. Observe guest reactions and confer with service employees to ensure guest satisfaction.
38. Conduct a frequent walk-through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
39. Inspect the cleanliness of the line, floor, and all Kitchen stations. Direct employees to rectify any deficiencies.
40. Ensure that employees maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
41. Maintain proper storage procedures as specified by the Health Department and Hotel requirements.
42. Instruct employees in the correct usage and care of all machinery in the Kitchen operation, stressing safety.
43. Complete work orders for maintenance repairs and submit them to Property Operations. Contact Property Operations directly for urgent repairs.
44. Develop new menu items, test and write recipes.
45. Assist the Catering Department with developing special menus for functions; meet with clients as requested.

Qualifications

Essential:

1. High school diploma or equivalent vocational training certificate, some college.
2. Certification of Culinary training or apprenticeship.
3. 3-5 years of experience in a similar position at an upscale/4 Diamond Hotel or Restaurant.
4. Work all stations in the Kitchen.
5. Food handling certificate.
6. Fluency in English both verbal and written.
7. Compute basic arithmetic.
8. Provide legible communication.
9. Knowledge of food cost controls.
10. Previously worked with all products and food ingredients.
11. Operate, clean, and maintain all equipment required in job functions.
12. Plan and develop menus and recipes.
13. Expand and condense recipes.
14. Ability to:

• perform job functions with attention to detail, speed, and accuracy.
• prioritize and organize.
• be a clear thinker, remain calm, and resolve problems using good judgment.
• follow directions thoroughly.
• understand guests service needs.
• work cohesively with co-workers as part of a team.
• work with minimal supervision.
• maintain confidentiality of guest information and pertinent hotel data.
• ascertain departmental training needs and provide such training.
• direct performance of employees and follow up with corrections when needed.

 SkyBridge Luxury & Associates

 05/12/2024

 Philadelphia,PA