Executive Chef

Department: Food & Beverage

Reports to: General Manager

Status: Exempt

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At Epicurean Tampa, we believe in curating incredible experiences so that connoisseurs of life can celebrate all of the wonderful flavors that it has to offer and discover the truth hidden in new awakenings. We’ve created a one-o-a-kind place where people can come savor fantastic experiences and Awaken Appetites Unknown. We’re seeking a unique individual who will embody the heart and soul of a true epicurean while caring deeply about our brand and community. Someone who acts as an extension of our mission, values, and culture. This person is driven to create meaningful experiences for our team members, guests, and community while simultaneously ensuring the success and profitability of our unique food and beverage offerings.

If this describes you, come lead the Culinary team at Tampa’s favorite food & wine hotel. In collaboration with the iconic Bern’s Steak House, the Executive Chef position manages the kitchen staff in the procurement, production, preparation and presentation of all food service outlets for the hotel in a safe, sanitary work environment which conforms to all standards and regulations. This position is expected to achieve profitable, competitive, quality products.

QUALIFICATION STANDARDS
Qualifications & Experience:
Minimum of 3 years of progressive management experience
Minimum of 1-year experience in a hotel, and 1-year experience as a Head/Executive Chef required.
Leadership skills to motivate and develop staff and to ensure accomplishment of goals.
Ability to work effectively under time constraints and deadlines.
Previous knowledge of Bar & Wine Program Operations required
Previous experience analyzing P&L statement

PHYSICAL REQUIREMENTS:
Long hours sometimes required
Medium work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Ability to stand during entire shift.

MAJOR FUNCTIONS:
Manage daily operations. Responsible for complying with company policies which include financial performance, effective food and labor cost control, guest satisfaction, personal development, procurement, community relations, equipment standards, and a high level of the sanitation and safety standards (maintained by weekly inspections).
Provide consistency and quality of sanitation and cleanliness through execution of the fundamentals, i.e., spot and heavy cleaning, rotation and proper storage of controllable, and through the motivation and development of the associates.  Must comply with local, state and federal health and sanitation codes and is responsible for meeting those standards.
Oversee the efficient distribution of all supplies and equipment to all food and beverage outlets.
Promote sense of ownership towards use of all controllables and equipment. Ensure all silver is clean and in presentable condition.
Constantly spot check equipment for sanitation, safety and proper working condition.
Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
Maintain and supervise good housekeeping practices in all food production areas, dish room, loading dock, walk-ins and freezers, and other assigned areas, strictly enforcing the “clean as you go” policy.
Attend BEO meetings, as appropriate.
Promote and maintain effective inter/intra-departmental communications.
Listen effectively, anticipate and resolve problems as they arise.
Embrace and teach empowerment principles to ensure guest satisfaction.
Prepare weekly schedule and labor analysis, and payroll for all associates in the Food & Beverage area.
Develop budgetary goals with superior and monitor for results.
Maintain accurate controllable check book controls for expenditures.

HUMAN RESOURCES:
Responsible for interviewing, hiring and evaluating associates.
Develop departmental training program for associates to learn purpose and objective of minimizing controllable losses
Enforce training and ensure safe work environment through the Job Safety Analysis, weekly sanitation inspections and follow-ups, loss prevention and quality assurance.
Schedule and conduct monthly staff meetings
Coach/Counsel staff members when necessary.
Drive commitment to quality assurance, safe work practices,
Maintain high associate morale throughout the working area

MARGINAL:
Be familiar with the organization of the Hotel and know the function of each department.
Attend staff meetings/training sessions as required by management
Perform other duties as requested by management.

 

NOTICE:  The hotel business functions seven days a week, 24 hours a day.  All associates must realize this fact and be aware that at all times it may be necessary to move associates form their accustomed shift as business demands.  In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.

Career Information

Date Posted:
January 4, 2021

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