Executive Chef
- Employer
- Hersha Hospitality Management, LP
- Location
- Minneapolis
- Salary
- Competitive
View more
- Industry
- Hospitality and Tourism
- Role
- Executive
- Job Type
- Long-Term
- Hours
- Full Time
You need to sign in or create an account to save a job.
Overview
Opportunity: Executive Chef
Manage the kitchen operations in accordance with established guest service, food quality and sustainability standards.
Potential Career Path
Director of Food & Beverage - Regional Director of Food & Beverage
Essential Job Functions
* Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values.
* Establish priorities and assign production and preparation tasks to staff to execute.
* Review daily menu specials, banquet event orders and inventory food items for daily use.
* Requisition day's supplies and ensure they are received and stored correctly. Communicate needs with purchasing and storeroom personnel.
* Ensure quality of products received.
* Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, and health/safety and sanitation follow-up.
* Ensure each kitchen work area is stocked with specified tools, supplies,equipment and that recipe cards, production schedules, platingguides and photography are posted and current.
* Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards.Develop new menu items,test and write recipes.
* Observe guest reactions and confer with service staff to ensure guest satisfaction.
* Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies.
* Assist catering department with developing special menus for functions; meet with clients as requested.
* Review sales and food cost daily and ensure that excess items are utilized efficiently.
* Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs.
* Follow sustainability guidelines and practices related to HHM's EarthView program.
* Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
* Perform other duties as requested by management.
Position Requirements
* Degree or certificate in Culinary Arts and/or one to two years' experience as an Executive Chef.
* Expertise in food product, presentation, quality and preparation along with menu concept and design.
Work Environment and Context
* Work schedule varies and will include working on holidays and weekends.
* Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching.
What We Believe
People Are Our Capability - Hearts That Serve - Only Excellence - Stay Nimble - Own It
Opportunity: Executive Chef
Manage the kitchen operations in accordance with established guest service, food quality and sustainability standards.
Potential Career Path
Director of Food & Beverage - Regional Director of Food & Beverage
Essential Job Functions
* Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values.
* Establish priorities and assign production and preparation tasks to staff to execute.
* Review daily menu specials, banquet event orders and inventory food items for daily use.
* Requisition day's supplies and ensure they are received and stored correctly. Communicate needs with purchasing and storeroom personnel.
* Ensure quality of products received.
* Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, and health/safety and sanitation follow-up.
* Ensure each kitchen work area is stocked with specified tools, supplies,equipment and that recipe cards, production schedules, platingguides and photography are posted and current.
* Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards.Develop new menu items,test and write recipes.
* Observe guest reactions and confer with service staff to ensure guest satisfaction.
* Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies.
* Assist catering department with developing special menus for functions; meet with clients as requested.
* Review sales and food cost daily and ensure that excess items are utilized efficiently.
* Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs.
* Follow sustainability guidelines and practices related to HHM's EarthView program.
* Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
* Perform other duties as requested by management.
Position Requirements
* Degree or certificate in Culinary Arts and/or one to two years' experience as an Executive Chef.
* Expertise in food product, presentation, quality and preparation along with menu concept and design.
Work Environment and Context
* Work schedule varies and will include working on holidays and weekends.
* Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching.
What We Believe
People Are Our Capability - Hearts That Serve - Only Excellence - Stay Nimble - Own It
You need to sign in or create an account to save a job.
Get job alerts
Create a job alert and receive personalized job recommendations straight to your inbox.
Create alert