Hotel Northland Green Bay | Autograph Collection
Executive Chef Hotel Northland Green Bay, WI.
Hotel Northland Green Bay | Autograph Collection, Green Bay, Wisconsin, United States, 54311
Executive Chef Hotel Northland Green Bay, WI
Base pay range: $80,000.00/yr - $85,000.00/yr. Pay is determined by skills and experience; talk with your recruiter to learn more.
General Purpose Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
Qualifications and Requirements High School diploma/secondary qualification or equivalent. Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards.
Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to SOPs and future food programs to ensure a consistent, quality product.
Manage Human Resources in the kitchen to attract, retain and motivate employees; hire, train, develop, empower, coach and counsel; conduct performance and salary reviews; resolve problems; provide open communication; and discipline and terminate as appropriate.
Plan and manage procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost-effective manner.
Monitor and control maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment meeting standards and regulations.
Develop, implement and manage the department's budget; analyze, forecast, monitor and control labor and food costs to meet objectives.
Develop and implement menus and back-up records within corporate guidelines to improve revenues and profit margins while maintaining quality.
Analyze Banquet Event Orders, plan and coordinate functions with catering staff to meet/exceed customer expectations.
Assist in creation and planning of menus and implement changes to attract business.
Perform special projects and participate in task forces and committees as required.
Prepare all food items according to standard recipes and brand standards to ensure consistency and guest satisfaction.
Prepare daily requisitions for supplies and food items for production.
Visually inspect and use only food items of the highest standard; ensure proper storage and portion control to maintain quality.
Maintain clean and safe refrigeration, equipment, and working areas; comply with health department regulations.
Maintain knowledge of sanitation standards and operating all kitchen equipment.
Communicate with upper kitchen management and other related departments; participate in long-range planning and hotel programs.
Be available to help other departments in emergency situations and perform other duties as directed by a supervisor.
Adhere to all company SOPs, work rules and policies.
Required Skills and Abilities
Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Strong verbal and written communication skills; basic computational ability.
Ability to read recipes and follow instructions; demonstrate culinary techniques.
Ability to manage banquet displays and kitchen equipment safely; physical ability to handle up to 50 lbs, stand for long periods, and work in varied temperatures.
Ability to obtain and maintain government-required licenses, certificates or permits.
Other Requirements
Being passionate about people and service; strong communication with guests and employees.
Ability to work flexible schedule including nights, weekends and holidays.
Amazing Benefits At A Glance
Salary 80K to 85K based on experience
Medical/Dental/Vision
Vacation & Holiday Pay
Same-day pay available
Employee Assistance Program
Career growth opportunities / Manager Training Program
Reduced room rates throughout the portfolio
401(k) and life insurance
Parental leave and referral programs
Flexible schedule and spending accounts
Seniority level
Director
Employment type
Full-time
Job function
Management and Manufacturing
Industries
Hospitality
Note: This job description reflects the responsibilities and qualifications currently required for the role; it is subject to change at the employer’s discretion.
#J-18808-Ljbffr
General Purpose Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
Qualifications and Requirements High School diploma/secondary qualification or equivalent. Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards.
Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to SOPs and future food programs to ensure a consistent, quality product.
Manage Human Resources in the kitchen to attract, retain and motivate employees; hire, train, develop, empower, coach and counsel; conduct performance and salary reviews; resolve problems; provide open communication; and discipline and terminate as appropriate.
Plan and manage procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost-effective manner.
Monitor and control maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment meeting standards and regulations.
Develop, implement and manage the department's budget; analyze, forecast, monitor and control labor and food costs to meet objectives.
Develop and implement menus and back-up records within corporate guidelines to improve revenues and profit margins while maintaining quality.
Analyze Banquet Event Orders, plan and coordinate functions with catering staff to meet/exceed customer expectations.
Assist in creation and planning of menus and implement changes to attract business.
Perform special projects and participate in task forces and committees as required.
Prepare all food items according to standard recipes and brand standards to ensure consistency and guest satisfaction.
Prepare daily requisitions for supplies and food items for production.
Visually inspect and use only food items of the highest standard; ensure proper storage and portion control to maintain quality.
Maintain clean and safe refrigeration, equipment, and working areas; comply with health department regulations.
Maintain knowledge of sanitation standards and operating all kitchen equipment.
Communicate with upper kitchen management and other related departments; participate in long-range planning and hotel programs.
Be available to help other departments in emergency situations and perform other duties as directed by a supervisor.
Adhere to all company SOPs, work rules and policies.
Required Skills and Abilities
Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Strong verbal and written communication skills; basic computational ability.
Ability to read recipes and follow instructions; demonstrate culinary techniques.
Ability to manage banquet displays and kitchen equipment safely; physical ability to handle up to 50 lbs, stand for long periods, and work in varied temperatures.
Ability to obtain and maintain government-required licenses, certificates or permits.
Other Requirements
Being passionate about people and service; strong communication with guests and employees.
Ability to work flexible schedule including nights, weekends and holidays.
Amazing Benefits At A Glance
Salary 80K to 85K based on experience
Medical/Dental/Vision
Vacation & Holiday Pay
Same-day pay available
Employee Assistance Program
Career growth opportunities / Manager Training Program
Reduced room rates throughout the portfolio
401(k) and life insurance
Parental leave and referral programs
Flexible schedule and spending accounts
Seniority level
Director
Employment type
Full-time
Job function
Management and Manufacturing
Industries
Hospitality
Note: This job description reflects the responsibilities and qualifications currently required for the role; it is subject to change at the employer’s discretion.
#J-18808-Ljbffr