Resorts World New York City
EXECUTIVE CHEF
Essential Duties & Responsibilities
Hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecast needs.
Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and team members, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to the customer.
Organize and conduct meetings with the culinary team.
Monitor team performance, product quality and production flow; foster continuous improvement where necessary.
Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes.
Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with the Director of Catering regarding any new selections and changes.
Assist Director of Catering and General Manager in estimating annual food budget.
Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements.
Monitor outlets during peak periods to oversee production flow and presentation.
Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk‑in and reach‑in boxes.
Work on special projects and assignments for continuous improvement.
Perform other duties as requested, such as VIP parties and staff meetings.
Participate in the Manager‑on‑Duty Program as designated by the hotel.
Report any equipment in need of repair or replacement to Property Operations.
Specific Job Knowledge, Skill And Ability
Considerable knowledge of mathematics to create and interpret reports, budgets, and forecasts.
Extensive knowledge of menu development, insight into marketing, cost and wage control.
Extensive knowledge of food products, standard recipes, and proper preparation.
Ability to analyze, forecast, and make judgments to ensure proper payroll and production control.
Ability to read, write, speak and understand and communicate job functions.
Ability to perform all hourly kitchen staff’s essential functions.
Ability to safely operate complex equipment including but not limited to slicer, mixer, blender, stoves, oven, broiler, etc.
Ability to perform duties in a confined work space, standing for long periods of time and in extreme temperatures (hot and cold).
Ability to supervise a large staff and accomplish goals on a timely basis.
Effectively conduct meetings, menu briefings, and maintain communication lines between team members and management personnel.
Ability to stand, walk, or sit continuously to perform the essential functions of the job for extended periods of time.
Ability to effectively deal with external and internal customers, some of whom will require high levels of patience, tact, and diplomacy. Ability to collect accurate information from these customers to resolve conflicts.
Must be able to grasp, carry and/or lift supplies weighing up to 50 lbs.
Must have sufficient manual dexterity to work with knives, spatulas, spoons, tongs and other kitchen utensils.
Must be able to make quick and accurate decisions sometimes under stress.
Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture, and quality, and evaluate presentation and preparation.
Artistic ability to create theme menus ideas for ice carvings, decorations, etc.
Safety Requirements
Safety shoes (slip resistant)
Use of gloves/mitts (latex, vinyl, plastic, fabric, metal)
Back belts for heavy lifting
Aprons
Work Experience & Education Requirements
Four‑year college degree in related field preferred. Culinary degree preferred.
At least eight years in a related field preferred. Minimum of four years in hospitality/culinary management required in similar size hotel.
Must be able to obtain state health department certificate for food safety, sanitation.
CPR/First Aid Certification required.
Additional language ability strongly preferred.
Supervisory experience required.
Seniority level
Director
Employment type
Full‑time
Job function
Management and Manufacturing
Industries
Gambling Facilities and Casinos
#J-18808-Ljbffr
Hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecast needs.
Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and team members, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to the customer.
Organize and conduct meetings with the culinary team.
Monitor team performance, product quality and production flow; foster continuous improvement where necessary.
Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes.
Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with the Director of Catering regarding any new selections and changes.
Assist Director of Catering and General Manager in estimating annual food budget.
Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements.
Monitor outlets during peak periods to oversee production flow and presentation.
Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk‑in and reach‑in boxes.
Work on special projects and assignments for continuous improvement.
Perform other duties as requested, such as VIP parties and staff meetings.
Participate in the Manager‑on‑Duty Program as designated by the hotel.
Report any equipment in need of repair or replacement to Property Operations.
Specific Job Knowledge, Skill And Ability
Considerable knowledge of mathematics to create and interpret reports, budgets, and forecasts.
Extensive knowledge of menu development, insight into marketing, cost and wage control.
Extensive knowledge of food products, standard recipes, and proper preparation.
Ability to analyze, forecast, and make judgments to ensure proper payroll and production control.
Ability to read, write, speak and understand and communicate job functions.
Ability to perform all hourly kitchen staff’s essential functions.
Ability to safely operate complex equipment including but not limited to slicer, mixer, blender, stoves, oven, broiler, etc.
Ability to perform duties in a confined work space, standing for long periods of time and in extreme temperatures (hot and cold).
Ability to supervise a large staff and accomplish goals on a timely basis.
Effectively conduct meetings, menu briefings, and maintain communication lines between team members and management personnel.
Ability to stand, walk, or sit continuously to perform the essential functions of the job for extended periods of time.
Ability to effectively deal with external and internal customers, some of whom will require high levels of patience, tact, and diplomacy. Ability to collect accurate information from these customers to resolve conflicts.
Must be able to grasp, carry and/or lift supplies weighing up to 50 lbs.
Must have sufficient manual dexterity to work with knives, spatulas, spoons, tongs and other kitchen utensils.
Must be able to make quick and accurate decisions sometimes under stress.
Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture, and quality, and evaluate presentation and preparation.
Artistic ability to create theme menus ideas for ice carvings, decorations, etc.
Safety Requirements
Safety shoes (slip resistant)
Use of gloves/mitts (latex, vinyl, plastic, fabric, metal)
Back belts for heavy lifting
Aprons
Work Experience & Education Requirements
Four‑year college degree in related field preferred. Culinary degree preferred.
At least eight years in a related field preferred. Minimum of four years in hospitality/culinary management required in similar size hotel.
Must be able to obtain state health department certificate for food safety, sanitation.
CPR/First Aid Certification required.
Additional language ability strongly preferred.
Supervisory experience required.
Seniority level
Director
Employment type
Full‑time
Job function
Management and Manufacturing
Industries
Gambling Facilities and Casinos
#J-18808-Ljbffr