Executive Chef

JOB OVERVIEW



*   •Manages all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.


*   • Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.  

At VOCO we want our guests to relax and be themselves which means we need team members to:
 


* Be you – by being natural, professional and personable in the way you are with people


* Get ready – by taking notice and using your knowledge so that you are prepared for anything


* Show you care – by being thoughtful in the way you welcome and connect with guests


* Take action – by showing initiative, taking ownership and going the extra mile

 

          DUTIES AND RESPONSIBILITIES

 

FINANCIAL RETURNS:



* Works within all pre-set budgetary limits

 

PEOPLE:



* Establishes and maintains effective employee working relationships


* Supervise and Training of assigned employees

 

           GUEST EXPERIENCE:



* Understand and respond to customer’s needs and ensure a high level of guest satisfaction.

 

           RESPONSIBLE BUSINESS:



* Manages all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit


* Manages all functions of the Food Production and Stewarding operations to achieve the optimum quality level of food production and sanitation


* Oversees special events and special food promotions


* Makes recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation


* Develops and writes standard recipes


* Develops new dishes and products


* Takes steps to ensure that outstanding culinary technical skills are maintained


* Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly

 


* Controls and analyzes, on an on-going basis, the level of the following:
+ Sales
+ Costs
+ Issuing of food
+ Quality and presentation of food products
+ Condition and cleanliness of facilities and equipment
+ Guest satisfaction
+ Marketing


* Develops with the Training Manager training plans, develops training material in accordance with ICHG guidelines and implements training plans for the Food Production employees and other Food and Beverage employees


* Develops with the Director of Food and Beverage popular menus offering guests value for money in accordance with ICHG guidelines


* Plans and organizes with the Director of Food and Beverage successful Food and Beverage activ...