Executive Chef Job Description
* This role is responsible for overseeing the culinary operations of a high-volume kitchen, ensuring efficient production and maintaining high standards of quality and presentation.
Duties and Responsibilities
* Chef de Partie Oversight: Directs and supports sous chefs and other team members in their respective stations, providing guidance and feedback to ensure seamless execution of menus.
* Recipe Management: Reviews and maintains recipe folders, ensuring accuracy and consistency in preparation.
* Food Production Control: Coordinates and supervises team members to meet production demands, maintaining optimal levels and reducing waste.
* Team Supervision: Oversees assigned workstations, monitors staff performance, and evaluates procedures to maintain quality standards.
* Cost Control: Identifies areas for expense reduction and implements cost-saving measures, ensuring effective use of resources.
* Quality Assurance: Conducts regular spot checks to ensure items are stored correctly, minimizing deterioration and waste.
* Reports and Requisitions: Prepares daily electronic requisitions, reviews timesheets, and forwards them to superiors for approval.
* HACCP Compliance: Ensures adherence to Public Health regulations and HACCP program requirements, preparing for inspections and audits.
* Communication and Teamwork: Fosters strong relationships with senior officers, corporate office, and team members, promoting open communication and collaboration.
Requirements and Qualifications
* A minimum of 8 years' experience in upscale hotel, resort, cruise ship, or convention banqueting service, with at least 2 years as a Chef de Partie (shipboard experience preferred).
* Culinary school degree required.
* Strong management, communication, problem-solving, decision-making, and interpersonal skills.
* Superior customer service, teambuilding, and conflict resolution skills.
* Knowledge of principles and processes for providing personalized services, including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
* Planning, coaching, organizing, staffing, controlling, and evaluating skills.
* Intermediate computer software skills required.
* Familiarity with basic accounting principles, including numbering flow, 'Debits/Credits', adjusting entries, and corrections.
* Ability to write reports and business correspondence.