We are searching for a motivated Executive Chef to join our exceptional team at The Foundry Hotel Asheville, Curio Collection by Hilton in Asheville, NC.
Growing your career as a Full Time Executive Chef is an incredible opportunity to develop competitive skills.
If you are strong in leadership, planning and have the right personality for the job, then apply for the position of Executive Chef at The Foundry Hotel Asheville, Curio Collection by Hilton today!
SUMMARY This position reports the Director of Food and Beverage. It is a broad ranging position with primary responsibilities being culinary management, menu development, and production coordination, scheduling, budgeting, interdepartmental communication. The position is responsible for all culinary team management and execution. It works in tandem with the F&B Director and Front of House Management to create an exceptional experience for all guests and team members. ESSENTIAL DUTIES AND RESPONSIBILITIES Duties and responsibilites include the following. Other duties may be assigned:
PRIMARY Organize and manage Culinary operations for all hotel outlets and services, including Benne on Eagle, The Workshop Lounge, In Room Dining, and Banquets and Catering. Effectivly controlls the Culinary operating budget for each of the department's revenue outlets and services. Ensures team member satisfaction and morale. Coaches, develops, and trains key staff. Provides comprehensive training outlines and plans for the Culinary Team. Consistently inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met. Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized. Manages and develops menus for each F&B outlet as needed. Recipe development, documentation and adjustment Recipe costing and menu analysis to be completed prior to each menu roll out and approved by F&B Director. Oversees ordering food and operations supplies to ensure both supply and cost goals are met. Researches new products and develops an analysis of the cost/profit benefits. Develops and implements policies and procedures for Culinary Team. Monitors purchasing and receiving procedures for products and supplies to ensure proper quantity, quality and price for all purchases. Reviews new techniques for food preparation and presentation in a manner and variety to maximize guest and guest satisfaction and to minimize food costs. Consults with the F&B Director and F&B Managers daily to help assure the highest level of guest satisfaction. Addresses guest complaints and advises the F&B Director about appropriate corrective actions taken. Assists in developing interesting ways of promoting F&B functions in the dining room, lounge and other outlets. Maintains appearance, upkeep and cleanliness of all food and beverage equipment and facilities. Reviews all product invoices before submitting for approval. Conducts physical inventory Audits and approves weekly payroll. Implement and monitor sanitation and cleaning schedules. Responsible for staying abreast of Brand promotions and changes within the F&B Department Responsible for maintaining life safety items as per brand and local health code. Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures in compliance with Health Department Code. Ensure all physical and personnel components are in order and maintained from start to finish including staffing, uniforms, sanitation, menu execution and service. Schedule all HOH staff, including managing labor cost according to weekly revenue projections and actual business levels through the week. Product purposing and waste control, including bulk production within seasonal calendar to maximize product quality and availability Work together with F&B Managers and F&B Director to ensure menu knowledge of service staff Work together with F&B Director to ensure concept development and refinement, including menus and service refinements to reflect and enhance all venues for the property. Work with the marketing team and F&B Director on special marketing projects to promote the F&B operations at the Foundry Hotel. Human resources coordination for kitchen-coaching and disciplinary action SHARED Staff Training Leadership and Staff Development Develop and implement company systems, checklists Guest interaction and service Work with F&B Managers and F&B Director to develop service standards that fit the concepts Expo service as scheduled SUPERVISORY AND TEAM RESPONSIBILITIES Supervising HOH staff Working as part of The Foundry Hotel management team wearing many hats to achieve impeccable guest experience in all areas KNOWLEDGE, SKILLS AND ABILITIES Adaptability Team Management and Teamwork Attention to detail Self-motivated and able to work alone Organizational and multi-tasking skills Understand, value and maximize financial performance EDUCATION and EXPERIENCE Minimum 2 years of experience in F&B/Culinary Management Hotel and Resort management a plus LANGUAGE and MATHEMATICAL SKILLS Excellent verbal and written communication Ability to understand and work with computer, e-mail, POS software, scheduling software and spreadsheets as necessary. PHYSICAL DEMANDS Some heavy lifting required. All work involves standing for most if not all of working shift. WORK ENVIRONMENT Professional culinary environment Ability to work a flexible schedule in order to accommodate business levels. Benefits of working as a Executive Chef in Asheville, NC:
? Excellent benefits
? Opportunities to grow
? Attractive package
