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Executive Chef

Company: The Marcus Corporation
Location: Chapel Hill
Posted on: June 5, 2019

Job Description:

POSITION PURPOSE: Responsible for all food preparation, production, and control of labor and food costs for all food outlets and banquet operations to meet hotels high standards of quality. ESSENTIAL FUNCTIONS:

  • Interview, hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking, and presenting food in accordance with recipe notation, productivity standards, cost controls, and forecast needs.
  • Select, train, schedule, supervise, and counsel all members of stewarding department in accordance with established standards for safety, productivity, and performance. Delegates dish and equipment washing and silver polishing activities.
  • Direct staff in maintaining the cleanliness of the back of the house areas including: main kitchen, storage areas, dumpsters, loading dock, the associate dining room, and ware washing areas. Manages general cleaning schedule so that the food service areas meet or exceed the health inspection requirements.
  • Maintains the inventory and coordinate the distribution of all big four items: china, glassware, and silver, which also include visual inspection to ensure cleanliness and safe transportation.
  • Ensure that all standards of cleanliness and maintenance are consistently met throughout the department by all associates per Marcus Hotels and Resorts, Marriott and the City of Chapel Hill Health Department standards.
  • Attend in-house meetings as required by your position, including BEO, Resume, staff meetings and any other meetings deemed necessary to your position.
  • Listen actively and communicate clearly while interacting with internal and external customers to promote food products and direct staff activities. Analyze feedback from clients and associates, make judgments, and take action to implement suggestions for improvement.
  • Maintain working rapport with all hotel staff for efficient operation and service to customers.
  • Monitor staff performance, product quality and production flow; foster improvement where necessary.
  • Create and implement new menus and individual menu items for all outlets and banquet functions based on current food trends regional tastes and seasonal price fluctuations. Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations. Confer with Director of Food & Beverage and General Manager regarding new selections and changes.
  • Audit food storeroom items, market sheets and storage to maintain consistent quality products to ensure adherence to all health code requirements.
  • Enforce safety procedures and cleanliness throughout kitchen(s) including walk-in and reach-in boxes.
  • Create, strengthen, and maintain internal relations with purchasing and receiving, food & beverage, stewarding and banquet teams, and external relations with vendors.
  • Oversee hiring, training and counseling of associates ensuring fairness and a timely delivery to include verbal communications, preparation of written documentation for administration with associate(s) along and issuance of performance appraisals. ESSENTIAL FUNCTIONS (continued):
  • Represent the property in the community when the occasion arises.
  • Assist with creation and planning of annual food budget to include capital items and/or capital expenditure projects. Assume responsibility to insure departmental spending and payroll remains within budgeted guidelines.
  • Ensures compliance with all local, state, and federal rules and regulations.
  • Dine at local and regional restaurants to observe the latest trends in food presentation and pricing.
  • Prepare all food items and train culinary team according to recipe specifications.
  • Monitor outlets during peak periods to oversee production flow and presentation.
  • Maintain vacation schedule for proper staffing.
  • Acts in capacity of Manager-On-Duty, Lobby Ambassador and any other management capacity as assigned.
  • Oversees development of staff for succession planning.
  • Create year-over-year improvement in associate satisfaction scores throughout the department.
  • Ensure appropriate standards of conduct, dress, hygiene, and appearance are maintained.
  • Ensure regular departmental meetings are being held.
  • Fully knowledgeable with the hotel's Fire, Safety, Security, and Environmental procedures.
  • Instill a working knowledge and train Marcus Hotels and Resorts policies and procedures, OSHA standards and procedures and Marriott Standards in the department.
  • Represent the hotel with professionalism and decorum.
  • Perform all other related duties and special projects as requested and/or assigned. POSITION REQUIREMENTS:
  • High School education required. Minimum of 2 years formal culinary schooling.
  • Must have a minimum of two to three years prior experience as an Executive Chef.
  • CPR certification and/or First Aid training preferred.
  • Considerable knowledge of mathematical skills (addition, subtraction, multiplication, and division) necessary to interpret reports and budgets.
  • Considerable knowledge of basic computer operations and software as it pertains to inventory control, menu creations, etc.
  • Extensive knowledge of menu development, insight to marketing, cost, and wage control.
  • Thorough knowledge of food products, insight into marketing, cost, wage control, standard recipes, and proper preparation.
  • Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
  • Finger/hand dexterity in order to operate food machinery.
  • Ability to grasp, lift, and/or carry, or otherwise move goods weighing up to 100 lbs. on a continuous schedule.
  • Ability to work in confined spaces.
  • 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 Director of Food & Beverage.
  • Ability to stand, walk, and/or sit continuously perform essential functions for an extended period of time.
  • Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact, and diplomacy and collect accurate information to resolve conflicts.
  • Hearing and visual ability to observe and detect signs of emergency situations; distinguish product, taste, texture, and presentation; and observe preparation.
  • Must be able to use all cleaning equipment and materials. POSITION REQUIREMENTS (continued):
  • Must be able to work a varied schedule to include days, evenings, weekends, holidays and the ability to work under pressure.
  • Must be able to represent the company in a professional, well-groomed and courteous manner.
  • Excellent interpersonal, listening and communication skills to include the ability to read, write, speak, and understand the English Language.
  • Ability to develop subordinates to enhance advancement in the hotel and corporation.
  • Ability to obtain and maintain an active ServSafe Training Certification as well as any additional training/ certification requirements per Marcus Hotels & Resorts, and Marriott.

Keywords: The Marcus Corporation, Chapel Hill , Executive Chef, Other , Chapel Hill, North Carolina

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