Thompson Hotels
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Summary We’re looking for an individual who embodies the luxury lifestyle experience. An ideal Thompson team member has a passion for creating unique experiences, that can quickly perpetuate a culture of great design and superlative service. This candidate will have a passion for exceptional hotel service and can express that belief in an atmosphere of spontaneity and authenticity.
Organization – Thompson Savannah We’re looking for an individual who embodies the luxury lifestyle experience. An ideal Thompson team member has a passion for creating unique experiences, that can quickly perpetuate a culture of great design and superlative service. This candidate will have a passion for exceptional hotel service and can express that belief in an atmosphere of spontaneity and authenticity.
An executive chef is accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and colleague satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct report. Must ensure sanitation and food standards are achieved. Areas of responsibility compromise overseeing all food preparation areas (e.g., banquets, in room dining, restaurant, bar/lounge, and colleague cafeteria) and all support areas (e.g., dish room, purchasing).
Leading Kitchen Operations for Property
Leads kitchen management team
Provides direction for all day to day operations
Understands colleague position well enough to perform duties in colleague’s absence or determine appropriate replacement to fill gaps
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honest/integrity; leads by example
Encourages and builds mutual trust, respect, and cooperation among team members
Serving as a role model to demonstrate appropriate behaviors
Ensures property policies are administered fairly and consistently
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
Established and maintains open, collaborative relationships with colleagues and ensures colleagues of the same within the team
Solicits colleague feedback, utilizes “open door policy” and reviews colleague satisfaction results to identify and address colleague problems or concerns
Demonstrate new cooking techniques and equipment to staff
Create and cost new menu items
Staying alert to new culinary trends and recipes
Setting and Maintaining Goals for Culinary Function and Activities
Develops and implements guidelines and control procedures for purchasing and receiving areas
Established goals including performance goals budget goals, team goals, etc.
Communicates the importance of safety procedures, detailing procedure codes, ensuring colleague understanding of safety codes, monitoring process and procedures related to safety.
Manages department controllable expenses including food costs, supplies, uniforms and equipment
Participates in the budgeting process for areas of responsibility
Know and implements brand safety standards
Review the division’s labor, breaks, and overtime weekly for division
Ensuring Culinary Standards And Responsibilities Are Met
Creates or provides direction for menu development
Monitors the quality of raw and cooked food products to ensure standards are met
Determines how food should be presented, and create decorative food displays
Recognizes superior quality products, presentation and flavor
Ensures compliance with food handling and sanitation standards
Follows proper handling and right temperature of all food products
Ensures colleagues maintain required food handling and sanitation certifications
Maintains purchasing, receiving and food storage standards
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
Ensuring Exception Customer Service
Provides and supports service behaviors that are above and beyond for customer satisfaction and retention
Improves service by communicating as assisting individuals to understand guests needs, providing guidance, feedback and individual coaching when needed
Displays leader in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations
Interacts with guests to obtain feedback on product quality and service levels
Response to and handles guest problems and complaints
Empowers colleagues to provide excellent customer service. Establishes guidelines so colleagues understand expectations and parameters. Ensures colleagues receive on‑going training
Managing and Conducting Human Resource Activities
Identifies the developmental needs of others and coaching, mentoring or otherwise helping others to improve their knowledge or skills
Ensures colleagues are treated fairly and equitably
Trains kitchen team on fundamentals of good cooking and excellent plate presentations
Administrates the performance appraisal process for direct report managers
Manages colleague progressive discipline procedures for areas of responsibility
Interacts with events, sales, and banquet teams on training regarding food knowledge and menu composition
Processes payroll on a weekly basis
Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOP’s & LSOPs)
Interview, hire and assist with new hires onboarding as new team members join the team
Additional Responsibilities
Provides information to executive teams, managers, supervisors, co‑workers and subordinates by telephone, in written form, email, or in person
Analyzes information and evaluating results to choose the best solution and solve problems
All other requests as provided by leadership and business needs
Qualifications
Demonstrated ability to effectively interact with people of cultural, disability, and ethnic backgrounds
6 years or more of progressive hotel culinary experience (typically with Hyatt)
With opening hotels, previous hotel pre‑opening experience preferred
Service oriented style with professional presentations skills
At least 4 years experience in a senior role in a culinary environment
Proven leadership skills
Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume property, effective communicator, effective in providing exceptional customer service and associate relations, and ability to improve the bottom line
Clear concise written and verbal communication skills in English
Must be proficient in Microsoft Word and Excel
Must have excellent organizational, interpersonal and administrative skills
Maintain communications with Corporate Staff
Coach and counsel employees to reflect Hyatt Service Standards and Procedures
Seniority Level Director
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Hospitality
Referrals increase your chances of interviewing at Thompson Hotels by 2x
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Summary We’re looking for an individual who embodies the luxury lifestyle experience. An ideal Thompson team member has a passion for creating unique experiences, that can quickly perpetuate a culture of great design and superlative service. This candidate will have a passion for exceptional hotel service and can express that belief in an atmosphere of spontaneity and authenticity.
Organization – Thompson Savannah We’re looking for an individual who embodies the luxury lifestyle experience. An ideal Thompson team member has a passion for creating unique experiences, that can quickly perpetuate a culture of great design and superlative service. This candidate will have a passion for exceptional hotel service and can express that belief in an atmosphere of spontaneity and authenticity.
An executive chef is accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and colleague satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct report. Must ensure sanitation and food standards are achieved. Areas of responsibility compromise overseeing all food preparation areas (e.g., banquets, in room dining, restaurant, bar/lounge, and colleague cafeteria) and all support areas (e.g., dish room, purchasing).
Leading Kitchen Operations for Property
Leads kitchen management team
Provides direction for all day to day operations
Understands colleague position well enough to perform duties in colleague’s absence or determine appropriate replacement to fill gaps
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honest/integrity; leads by example
Encourages and builds mutual trust, respect, and cooperation among team members
Serving as a role model to demonstrate appropriate behaviors
Ensures property policies are administered fairly and consistently
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
Established and maintains open, collaborative relationships with colleagues and ensures colleagues of the same within the team
Solicits colleague feedback, utilizes “open door policy” and reviews colleague satisfaction results to identify and address colleague problems or concerns
Demonstrate new cooking techniques and equipment to staff
Create and cost new menu items
Staying alert to new culinary trends and recipes
Setting and Maintaining Goals for Culinary Function and Activities
Develops and implements guidelines and control procedures for purchasing and receiving areas
Established goals including performance goals budget goals, team goals, etc.
Communicates the importance of safety procedures, detailing procedure codes, ensuring colleague understanding of safety codes, monitoring process and procedures related to safety.
Manages department controllable expenses including food costs, supplies, uniforms and equipment
Participates in the budgeting process for areas of responsibility
Know and implements brand safety standards
Review the division’s labor, breaks, and overtime weekly for division
Ensuring Culinary Standards And Responsibilities Are Met
Creates or provides direction for menu development
Monitors the quality of raw and cooked food products to ensure standards are met
Determines how food should be presented, and create decorative food displays
Recognizes superior quality products, presentation and flavor
Ensures compliance with food handling and sanitation standards
Follows proper handling and right temperature of all food products
Ensures colleagues maintain required food handling and sanitation certifications
Maintains purchasing, receiving and food storage standards
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
Ensuring Exception Customer Service
Provides and supports service behaviors that are above and beyond for customer satisfaction and retention
Improves service by communicating as assisting individuals to understand guests needs, providing guidance, feedback and individual coaching when needed
Displays leader in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations
Interacts with guests to obtain feedback on product quality and service levels
Response to and handles guest problems and complaints
Empowers colleagues to provide excellent customer service. Establishes guidelines so colleagues understand expectations and parameters. Ensures colleagues receive on‑going training
Managing and Conducting Human Resource Activities
Identifies the developmental needs of others and coaching, mentoring or otherwise helping others to improve their knowledge or skills
Ensures colleagues are treated fairly and equitably
Trains kitchen team on fundamentals of good cooking and excellent plate presentations
Administrates the performance appraisal process for direct report managers
Manages colleague progressive discipline procedures for areas of responsibility
Interacts with events, sales, and banquet teams on training regarding food knowledge and menu composition
Processes payroll on a weekly basis
Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOP’s & LSOPs)
Interview, hire and assist with new hires onboarding as new team members join the team
Additional Responsibilities
Provides information to executive teams, managers, supervisors, co‑workers and subordinates by telephone, in written form, email, or in person
Analyzes information and evaluating results to choose the best solution and solve problems
All other requests as provided by leadership and business needs
Qualifications
Demonstrated ability to effectively interact with people of cultural, disability, and ethnic backgrounds
6 years or more of progressive hotel culinary experience (typically with Hyatt)
With opening hotels, previous hotel pre‑opening experience preferred
Service oriented style with professional presentations skills
At least 4 years experience in a senior role in a culinary environment
Proven leadership skills
Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume property, effective communicator, effective in providing exceptional customer service and associate relations, and ability to improve the bottom line
Clear concise written and verbal communication skills in English
Must be proficient in Microsoft Word and Excel
Must have excellent organizational, interpersonal and administrative skills
Maintain communications with Corporate Staff
Coach and counsel employees to reflect Hyatt Service Standards and Procedures
Seniority Level Director
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Hospitality
Referrals increase your chances of interviewing at Thompson Hotels by 2x
Get notified about new Executive Chef jobs in Savannah, GA.
#J-18808-Ljbffr