Hotel Executive Chef

Job Description

From comfortably casual to lavishly appointed, AHC Hospitality represents a diverse array of hotels, restaurants, and resorts. Our team members provide exceptional experiences that delight our guests at every touchpoint. Whether hosting a meeting for several hundred, serving a table for two, or creating a beautiful space for our guests to enjoy, AHC Hospitality is full of opportunities for our guests, as well as our associates. We invest in supporting your growth and are a company who sees your success as our success. Choose a property that fits your personality: the Amway Grand Plaza, JW Marriott Grand Rapids, AC Hotel by Marriott, Courtyard by Marriott Downtown – and start your unstoppable career here.

This is a salaried position, with potential bonus eligibility.

This position is eligible for full benefits (medical, dental & vision) with no waiting period, 401K, paid vacation, tuition reimbursement, free downtown parking, free employee meals, hotel and restaurant discounts and more.

JOB OVERVIEW

As the Executive Chef for the 4-diamond Amway Grand Plaza Hotel, Curio Collection by Hilton, you will be responsible for leading the culinary production and operations for the hotel in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you will be responsible for culinary and staffing in Pastry, Banquets, 5 Dining Outlets including Ruth’s Chris, MDRD, The Kitchen by Wolfgang Puck, and The Kitchen Counter by Wolfgang Puck, and all off-site premise culinary operations. This high-profile role also oversees Stewarding and Bake Shop for the entire hotel. The ideal candidate for this exciting role will be an innovative chef with vast and varied experience in restaurants, fine dining and high volume banquets and willing to be an active participant on the hotel’s Leadership Team. This role with play a key role in the administrative duties of culinary including, but not limited to staffing, menu planning, ordering, vendor relationships, inventory and working closely with our catering/conventions team.

ESSENTIAL JOB FUNCTIONS

• Lead daily culinary production, to include, but not limited to, preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability

• Candidate must be able to control cost to meet or exceed food and beverage budget while maintaining the highest operational and guest standards for this 650+ room full service, luxury hotel

• Seeks opportunities to publicize the food and beverage outlets and catering facilities through development and implementation of a public relations strategy and by building a network in the community

• Writes, maintains and updates all menu specifications, recipes and pictures, production forecasts and ensures same are being followed. You will select, train, supervise and work with all Chef's and Cooks staff in the proper preparation of menu items to present food according to hotel standards

• Maintain a strong relationship with vendors, communicating to them all current and future needs and negotiating pricing for the best of the hotel.

• Assist in purchasing of all food and non-food products, ensuring that Order Guides and Purchase Orders are used in all transactions

• Evaluate new products that could enhance standards and increase profitability

• The Executive Chef hires, trains, schedules and evaluates the staff of stewards with the Director of Stewarding. Ensures highest possible level of sanitation and safety in our kitchens and pastry shop. Maintains established par inventory of cleaning chemicals and establishes a preventative maintenance plan for dishwashing equipment

• He/she is responsible for assisting in purchasing and maintaining inventory of culinary and banquet supplies including dishware, glassware, silverware, pots and pans

• In charge of the china, silver and crystal for the hotel: organizing, storing and cleaning in keeping with the 4-Diamond level of table presentation and with a minimum of replacements due to misuse or damage

• Manage and participate in daily banquet culinary operations, to include, but not limited to, preparation and production of meals, supervision of food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability

• Analyze Banquet Event Orders to plan and coordinate the food and beverage portion of client functions with Catering and/or Meetings and Conventions/Events

• Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation

• Visually inspect, select and use quality food and beverage products including, but not limited to, fruits, vegetables, meats, fish and spices

• Create and implement new menus and individual food items

• Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, conducting counseling and assisting with evaluations, scheduling and assigning work and delivering recognition and reward

• Recruit, interview and train team members

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

REQUIREMENTS

• High School Diploma or equivalent required

• College degree and/or culinary degree preferred

• 5+ years as an Executive Chef in a full-service, high volume banquet hotel and/or resort required

• Must have hands on experience with food inventories and good understanding of all that impacts food cost.

• Must be well versed in writing schedules and meeting or beating budgeted labor costs through effective management.

• Must possess strong leadership skills to motivate and develop staff, the ability to build a team, self-confidence and a hands-on approach and be flexible and not afraid of change.

• Must have a professional appearance and warm, accommodating, confident, enthusiastic, motivating personality and abide by the principles, goals and policies of AHC, Curio and the Amway Grand Plaza.

• Due to the nature of the hospitality industry, employees are required to work varying schedules, including nights, weekends and holidays, to accommodate the business and demands of the hotel.

Full-time