Executive Chef - Hotel Daphne

• →Collaborate with other personnel to plan and develop recipes and menus (regular, special event, and hotel menus), considering such factors as seasonal availability of ingredients and estimated number of customers.

·         Plan, direct, and supervise the food preparation, purchasing and cooking activities of multiple kitchens and outlets within the Bunkhouse establishment

·         Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.

·         Inspect supplies, equipment, and work areas to ensure conformance to established standards and arrange equipment purchases and repairs as necessary.

·         Check the quality of raw and cooked food products to ensure that standards are met.

·         Monitor sanitation practices to ensure that employees follow standards and regulations.

·         Determine how food should be presented and create decorative food displays.

·          Record production and operational data on specified forms

·         Work with customers and the events team to develop menus for special occasions in current venues and the hotel’s planned event space, and help shape service plans for the future event kitchen.

·          Meet with sales representatives to negotiate prices and order supplies

·         Estimate amounts and costs of required supplies, such as food and ingredients.

·         Order food and other supplies needed to ensure efficient operation.

·          Check the quantity and quality of the products received.

·          Follows inventory standards and procedures to consistently conduct an accurate inventory

·          Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

·         Perform personnel actions such as hiring and firing staff, consulting with other managers as necessary

·         Supervise and coordinate activities of cooks and workers engaged in food preparation.

·         Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.

·          Determine production schedules and staff requirements necessary to ensure     timely delivery of services.

·          Demonstrate new cooking techniques and equipment to staff

·          Ensure staff has a complete understanding of their job requirements and sufficient training before holding them accountable for results through regular performance evaluations

·         Maintain awareness of documentation needed and retained in employee files

·         Ensure open lines of communication with staff, all departments and upper management via email, logbooks, meetings, etc., to ensure all needs of the hotel are met

·          Keep abreast of safety and emergency procedures and OSHA requirements

·          Attend relevant meetings

Experience Required: 
•    High School diploma or general education degree (GED).  Certification from a credited Culinary Institute preferred
•     Minimum of three years (3) of relevant experience
•    Experience with inventory controls (i.e. food, beverage, all kitchen supplies/utensils, and food and beverage waste)
•     Excellent verbal, written, and graphic communication and interpersonal skills
•    Strong organizational skills
•    Must be able to maintain confidentiality of information 
•    Flexible availability: weekends and nights may be asked

We welcome you: 
Research shows that individuals tend to apply to jobs only if they meet all the listed job qualifications. Unsure if you check every box, but feeling inspired to enhance your career? Apply. We’d love to consider your unique experiences and how you could make Hyatt even better. 
 
All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.