Charlie Palmer Steakhouse - Executive Chef

ESSENTIAL DUTIES AND RESPONSIBILITIES

Primary duties and responsibilities include, but are not limited to, the following:

Supervise production of all butchering, sauce, vegetable and garnish production.

Ensure good turnover of products by practicing and maintaining proper rotation.

Requisitions materials as needed and ensures equipment is maintained and available for use.

Monitor team member performance, product quality and production flow. Foster improvements where needed.

Participate in the activities of cooks and other team members involved in preparing, cooking and presenting food in accordance with hotel productivity standards, cost controls and special needs.

Create team member schedules and direct in proper job functions including guest interaction.

Audit food storeroom items for quality and consistency, food cost and revenues. Enforce daily sanitation, hand washing and safety codes.

Analyze feedback from guests, make judgments and take action to implement suggestions for improvement.

Listen and respond to guest inquiries using a positive, clear speaking voice. Answer questions and offer assistance to provide guest satisfaction.

Any other duties as assigned within the scope of this position.

KNOWLEDGE/SKILLS/ABILITIES

Organized, prioritize work, and meet deadlines.

Comprehend and follow supervisor’s instructions.

Maintain a neat, clean and well-groomed appearance.

Able to work with interruptions.

Strong knowledge of food service industry, cuisines and beverages.

Ability of simple reading, writing, math, and task completion skills is required.

Must have the following skills: coordination, analyzing, precision working, following instructions, memorization, problem solving, independent judgment, and decision making.

Flexible to work all shifts including holidays, nights, and weekend hours as business needs dictate.

Must be a minimum of 21 years of age.

EDUCATION and/or EXPERIENCE

Minimum 3 years’ culinary experience in a high volume restaurant kitchen with fine dining experience required or any combination of education, training, or experience that provides the required knowledge, skills, and abilities.