Job Description

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 who 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

1. · Leads kitchen management team
2. · Provides direction for all day-to-day operations
3. · Understands colleague position well enough to perform duties in colleague’s absence or determine appropriate replacement to fill gaps
4. · Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
5. · Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honest/integrity; leads by example
6. · Encourages and builds mutual trust, respect, and cooperation among team members
7. · Serving as a role model to demonstrate appropriate behaviors
8. · Ensures property policies are administered fairly and consistently
9. · Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
10. · Established and maintains open, collaborative relationships with colleagues and ensures colleagues of the same within the team
11. · Solicits colleague feedback, utilizes “open door policy” and reviews colleague satisfaction results to identify and address colleague problems or concerns
12. · Demonstrate new cooking techniques and equipment to staff
13. · Create and cost new menu items
14. · Staying alert to new culinary trends and recipes

Setting and Maintaining Goals for Culinary Function and Activities

1. · Develops and implements guidelines and control procedures for purchasing and receiving areas
2. · Established goals including performance goals budget goals, team goals, etc.
3. · Communicates the importance of safety procedures, detailing procedure codes, ensuring colleague understanding of safety codes, monitoring process and procedures related to safety.
4. · Manages department controllable expenses including food costs, supplies, uniforms and equipment
5. · Participates in the budgeting process for areas of responsibility
6. · Know and implements brands safety standards
7. · Review the divisions labor, breaks, and overtime weekly for division

Ensuring Culinary Standards and Responsibilities are met

1. · Creates or provides direction for menu development
2. · Monitors the quality of raw and cooked food products to ensure standards are met
3. · Determines how food should be presented, and create decorative food displays
4. · Recognizes superior quality products, presentation and flavor
5. · Ensures compliance with food handling and sanitation standards
6. · Follows proper handling and right temperature of all food products
7. · Ensures colleagues maintain required food handling and sanitation certifications
8. · Maintains purchasing, receiving and food storage standards
9. · Prepares and cooks foods of all types, either on a regular basis or for special guests or functions

Ensuring Exception Customer Service

1. · Provides and supports service behaviors that are above and beyond for customer satisfaction and retention
2. · Improves service by communicating as assisting individuals to understand guests needs, providing guidance, feedback and individual coaching when needed
3. · Displays leader in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations
4. · Interacts with guests to obtain feedback on product quality and service levels
5. · Response to and handles guest problems and complaints
6. · 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

1. · Identifies the developmental needs of others and coaching, mentoring or otherwise helping others to improve their knowledge or skills
2. · Ensures colleagues are treated fairly and equitably
3. · Trains kitchen team on fundamentals of good cooking and excellent plate presentations
4. · Administrates the performance appraisal process for direct report managers
5. · Manages colleague progressive discipline procedures for areas of responsibility
6. · Interacts with events, sales, and banquet teams on training regarding food knowledge and menu composition
7. · Processes payroll on a weekly basis
8. · Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOP’s & LSOPs)
9. · Interview, hire and assist with new hires onboarding as new team members join the team

Additional Responsibilities

1. · Provides information to executive teams, managers, supervisors, co-workers and subordinates by telephone, in written form, email, or in person
2. · Analyzes information and evaluating results to choose the best solution and solve problems
3. · 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

Job Tags

Similar Jobs