IT FEELS GOOD HERE.
A feeling remarkably different than that of a chain or branded hotels.
Being in charge of the Hotel’s culinary operations, applying thorough knowledge of culinary arts, portion controls, staff training, food sanitation and safety are the over-arching objectives of the Executive Chef. Other highlighted duties and functions of the Executive Chef position include:
Oversee ordering, storage, inventory and loss-control of food and kitchen supplies. Develop institute and sustain kitchen training for all back of the house positions. Assist in the revision or creation of menus for ala carte outlets, special events, and employee meals. Work with suppliers and vendors to conduct reviews of pricing forecasts, product quality and availability, working to achieve budgeted food costs. Assist with month-end inventories and help verify counts. Partner with Catering Sales to carry out food requirements of Banquet Event Orders (including pop-ups) and other special events. Conduct daily walk through of all kitchen/culinary food preparation and serving areas. Enforce comprehensive ServeSafe food sanitation requirements including training staff in ServeSafe requirements.