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Executive Chef

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POST DATE 9/15/2016
END DATE 10/15/2016

Le Montrose Suite Hotel West Hollywood, CA

West Hollywood, CA
AJE Ref #
Job Classification
Full Time
Job Type
Company Ref #
Entry Level (0 - 2 years)


BASIC PURPOSE: Directs, plans and manages the activities of the Food and Beverage staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive, quality products. ORGANIZATIONAL SCOPE: Position is responsible for long and short-term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all OLS SOP's and future food programs to ensure a consistent, quality product. ESSENTIAL FUNCTIONS: 1. Manage Human Resources in the kitchen and all other areas of food and beverage in order to attract, retain and motivate the employees while providing a safe environment. Includes hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles, discipline and terminate as appropriate adhering to OLS Policies & Procedures. (30') 2. Develop, recommend, implement and manage effective controls of food, beverage and labor costs and monitor the food and beverage budget to ensure efficient operation and expenditures stay within budget limitations, including achieving budgeted revenue and labor expenses. (15') 3. Create and implement new menus and individual menu items based on current food trends, regional and local tastes. Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and quality expectations. Confer with General Manager regarding new selections and changes. (15') 4. Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner. (10') 5. Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. (10') JOB TITLE: Executive Chef 6. Regularly review and evaluate the degree of customer satisfaction of food & beverage areas to recommend new operating and marketing procedures whenever a change in demand, customer dissatisfaction, or a change in competitive environment requires such changes. Investigate and resolve food quality and service complaints. (5') 7. Develop and prepare departmental schedules, job descriptions, menu abstracts, purchase specifications, recipes, portion specifications, Manage daily payroll and attendance controls. (5') 8. Execute and promote the Accident Prevention Program to minimize liabilities and related expenses. (5') NON-ESSENTIAL FUNCTIONS: 1. Perform special projects and other responsibilities as assigned. (5')