Executive Chef Assistant

Closely works with the Executive Chef to plan and direct food preparation in kitchens.

Managers must customarily direct the work of at least 3 full-time associates or their equivalents. Primary duties consist of administrative executive or professional tasks more than 50% of the time and job duties involve discretion and independent judgement more than 50% of the time.

Responsibilities:

• Typically requires a Bachelor's degree and 2-4 years of experience in a high-volume full-service restaurant.
• Performs work under minimal supervision, handles complex issues, and refers only the most complex issues to higher-level staff.
• Possesses comprehensive knowledge of subject matter.
• Provides leadership coaching and/or mentoring to a subordinate group.
• Must be proficient in Windows Operating Systems, Company-approved spreadsheets, and word processing.
• Ability to work a flexible schedule.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high-pressure situations.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
• Must be effective at listening, understanding, and clarifying the issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data and basic arithmetic functions.
• Must maintain composure and objectivity while under pressure.

Key Responsibilities:

• Produces innovative and diversified menus that reflect the restaurant's overall vision.
• Trains the kitchen staff to adhere to restaurant policies and general sanitation regulations.
• Organizes schedules and directs the work of the kitchen staff, ensuring that kitchen operations are carried out quickly and effectively.
• Designs aesthetic plating presentations.
• Ensures that hygiene and food safety requirements are met.
• Maintains kitchen inventory and assigned budget.
• Approach all encounters with guests and employees in a friendly service-oriented manner.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).
• Maintain regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling, which will vary according to the needs of the hotel.
• Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.
• Comply with certification requirements as applicable for position, to include: Food Handlers, Alcohol Awareness, CPR, and First Aid.
• Maintain a friendly and warm demeanor at all times.
• Ensure that all kitchen personnel fulfill their job functions appropriately.
• Create menus and food presentation.
• Address and resolve all customer problems in an efficient and effective manner.
• Perform spot checks for menu accuracy and taste.
• Minimize spoilage, waste, and overproduction.
• Regularly review house counts, forecasts, and VIP lists.
• Monitor all Banquet and Catering activity.
• Maintain all kitchen inventories.
• Prepare annual reviews of employees.
• Assist in the achievement of departmental objectives and goals.
• Expedite peak meal periods by maintaining a 'hands-on' approach.
• Works within monthly set food cost budget, adjusts food requisitions, and controls waste.
• Be familiar with all Aimbridge Hospitality policies and house rules, as well as hospitality terminology.
• Ensure that plating standards and use records are posted according to Aimbridge Hospitality standards.
• Review food sales for accuracy daily.
• Perform any other duties as requested by the General Manager.

Estimated Salary:

$60,000 - $80,000 per year.