The Chattanoogan Nashville, Tennessee
Jul 29, 2021Full time
Executive Chef The Chattanoogan, Chattanooga, TN Please note that this position is based in Chattanooga, TN. Candidates must be willing to relocate and relocation assistance will be provided . Ascent Hospitality has an extensive portfolio of hotels in place and a strong pipeline of new properties, but we're not about numbers...we're about people and that is our foundation. Our culture expresses a memorable experience for our team members and guests alike. So we're constantly looking for individuals who work well together. And for our leadership, we look at the following characteristics: Passion for serving others, strong communicators who clearly understand the needs of others; and trendsetters who excel at challenges and change. If this is what you're all about, consider joining our Team. We currently have an opening for a dynamic Executive Chef for The Chattanoogan Hotel, member of the Curio Collection by Hilton in Chattanooga, TN . Like the Curio, a Collection of distinctive four and five star hotels that offer travelers local discovery and authentic experiences, each unique or even rare, this maybe the start of your unique and rare path to a great future. Executive Chef Position Overview The Chattanoogan Hotel is looking for a rising star ready to take the next step into the spotlight to lead our culinary team. The hotel's amenities contain a signature restaurant, The Forge; Chattanooga's #1 rated rooftop lounge. Highrail; a gourmet coffee shop, Nougans and banquet facilities and event space expanding over 22,000 sq. ft with an 8000 sq ft ballroom seating up to 500 persons. The Executive Chef is responsible for coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Executive Chef Responsibilities • The Executive Chef will work with other F&B managers and keep them informed of F&B issues as they arise. • Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. • Coordinate and monitor all phases of Loss Prevention in kitchen areas. • Prepare and submit required reports in a timely manner. • The Executive Chef will monitor quality of all food product and presentation. • Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee schedules, quarterly actions plans. • Oversee all aspects of the daily operation of the kitchen and food production areas. • Respond to guest complaints in a timely manner. • The Executive Chef will ensure compliance with SOP's in all outlets. • Ensure compliance with requisition procedures. • Conduct staff performance reviews in accordance with Hotel standards. • Understand, implement and monitor corporate promotions in outlets, including three-meal concept standards. • Know and enforce all local health department sanitation laws. • The Executive Chef will work with the General Manager to create and implement menus. • Design and implement employee cafeteria rotating menu and oversee cafeteria operations. • Coordinate, supervise and direct the kitchen team. • The Executive Chef will compute daily food cost. • Develop proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. • Understand daily forecasts and customer counts. • Coordinate all par stock levels. • Assess food portion size, visual appeal, taste and temperature of items served. • The Executive Chef will direct and train all chefs to ensure adequate operation in all outlets. • Create menus for prospective clients. • Review and approve weekly payroll. • Check food purchases for proper ordering, quality and price structure. • The Executive Chef will oversee daily activities such as preparation for all food items, receiving daily inventories, log-on report and food cost report. • Communicate to Engineering any physical maintenance problems. • Assist catering sales on all special menus and price structures. • Participate in required M.O.D. program as scheduled.