The posting
Charlotte Southpark NC Canopy
The Executive Chef at the Charlotte Southpark NC Canopy is responsible for the overall success of the daily culinary operations. This person will lead the culinary team members and manage all food related functions to continually improve guest and team member satisfaction while maximizing the financial performance in all areas of responsibility. Further responsibilities include supervising all kitchen areas to ensure a consistent, high-quality product is produced, guiding and developing staff including direct reports and ensuring that sanitation and food standards are achieved. Responsibilities: •Provide guidance and direction to team members, including setting performance standards and monitoring performance •Utilize interpersonal and communication skills to lead, influence, and encourage others • Advocate sound financial and business decision making •Demonstrate honesty and integrity, lead by example •Encourage and build mutual trust, respect, and cooperation among team members •Ensure property policies are administered fairly and consistently •Review staffing levels to ensure that guest service, operational needs, and financial objectives are met •Supervise and coordinate activities of team members engaged in food preparation •Demonstrate new cooking techniques and equipment to team members •Develop and implement guidelines and control procedures for purchasing and receiving •Establish goals including performance goals, budget goals, team goals, etc. •Communicate the importance of safety procedures, detailing procedure codes, ensuring team member understanding of safety codes, monitoring processes and procedures related to safety •Manage department controllable expenses including food cost, supplies, uniforms, and equipment •Participate in the budgeting process for areas of responsibility •Provide direction for menu development •Monitor the quality of raw and cooked food products to ensure that standards are met •Determine how food should be presented and create decorative food displays •Recognize superior quality products, presentations, and flavor •Ensure compliance with food handling and sanitation standards •Follow proper handling and right temperature of all food products •Ensure team members maintain required food handling and sanitation certifications •Maintain purchasing, receiving, and food storage standards •Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed •Interact with guests to obtain feedback on product quality and service levels •Respond to and handles guest problems and complaints •Review comment cards, guest satisfaction results, and other data to identify areas of improvement •Identify the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills •Train culinary team members on the fundamentals cooking and excellent plate presentations •Observe service behaviors of team members and provides feedback •Other duties as assigned Requirements: •High school degree (or equivalency) with Hotel/College training preferred •6 – 7 years management experience in the Culinary, food and beverage, or related field •Extensive experience in management of cooks and stewards •Extensive culinary knowledge in both classical and current culinary trends •Able to work in high stress environment. Ability to remain cool under extreme pressure •Must follow all food and safety certifications (ex. Food sanitation certificate) •Organizational skills and attention to detail •Diplomatic team player able •Excellent communication skills both written and oral •Proficient in the use of Microsoft Office, event management software, and customer management platform •Creative and innovative, as well as proactive and customer-oriented •Excellent time management •Strong leadership and communication skills •An aptitude for self-motivation •A can-do attitude and a hands-on approach •A flexible schedule that allows availability days, nights, holidays, and weekends based on the demands of the hotel
