We are looking for a seasoned chef to maintain complete knowledge of and ensure associate compliance with all departmental and hotel policies and procedures. You will interview, hire, train, and recommend performance evaluations, resolve problems, provide open communication, and recommend discipline and/or termination when appropriate.

Your responsibilities include:

• Establishing the day's priorities and assigning production and preparation tasks for staff to execute.
• Reviewing daily menu specials and offering feedback to Sous Chefs.
• Communicating both verbally and in writing to provide clear direction to staff.
• Taking physical inventory of specified food items for daily inventory.
• Requisitioning the day’s supplies and ensuring they are received and stored correctly.
• Ensuring that recipe cards, production schedules, plating guides, and photographs are current and posted.
• Monitoring performance of staff and ensuring all procedures are completed to the department standards.
• Conducting frequent walk-throughs of each kitchen area and directing respective personnel to correct any deficiencies.
• Developing new menu items, testing, and writing recipes.
• Assisting the Catering department with developing special menus for functions.
• Reviewing sales and food costs daily and resolving any discrepancies.
• Preparing weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs.
• Preparing daily/weekly payroll reports.

Performance Standards:

• Customer satisfaction is key; remain professional and treat all guests and associates with courtesy and respect.
• Maintain positive work habits to exceed hotel standards for work procedures, dress, grooming, punctuality, and attendance.
• Adhere to safety and security policies and procedures to ensure the safety of guests and associates.

This description is subject to change at the discretion of the Company and does not create an employment contract.

We are an Equal Opportunity Employer.

• Compensation of $100,000 per year.

• Minimum 10 years of experience in culinary management.
• Minimum 2 years as Executive Chef.
• Elevated dining experience in acclaimed restaurants.
• Passion for Latin cuisine.
• Experience with live televised cooking demos and press interviews.
• Strong communication skills in English and Spanish.
• Ability to work with purchasing, inventory, and costing systems.
• Food safety compliance.
• Supervisory skills for planning, organizing, and training.