Executive Chef- Indianapolis Airport - Crowne Plaza

Description

The Crowne Plaza Indianapolis Airport is currently seeking an Chef who will direct the operation of the kitchen, including food preparation and quality, physical maintenance and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled.

DUTIES AND RESPONSIBILITIES

FINANCIAL RETURNS:

• Complete forecasts, plans and departmental production reports for management.
• Participate in the preparation of the hotel's annual budget and the setting of departmental goals.
• Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.

PEOPLE:

• Manage day-to-day kitchen activities, plan and assign work and establish performance and development goals for team members. Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance. Closely manage labor costs.
• Educate and train team members in compliance with brand standards, service behaviors, and governmental regulations. Ensure staff has the tools, training and equipment to carry out job duties.
• Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering and banquet staff with banquets, parties and other special events.
• Recommend and/or initiate salary, disciplinary or other staffing/human resources-related actions in accordance with company rules and policies.

GUEST EXPERIENCE:

• Solicit guest feedback to improve food and presentation quality.
• Assist with addressing customer questions and issues relating to kitchen services.
• Assist Food and Beverage Director with menu planning, food and beverage coordination, table arrangements, decoration options, etc.

RESPONSIBLE BUSINESS:

• Ensure that all menu items are prepared and presented according to established recipes and standards.
• Develop menu design and concepts for all food and/or bar outlets and catering events. Monitor competitor and industry trends. Monitor food costs.
• Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste and pilferage.
• Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis.
• Develop prep and portion sheets to ensure proper food cost control
• Develop daily tasks sheets to ensure kitchen is staying clean and well maintained
• Preform bi-weekly Internal Health Inspections to ensure all equipment is temping properly and all food is being held at proper temp
• Adhere to governmental regulations as well as brand standards and hotel or company policies and procedures.
• Perform other duties as assigned. May also serve as manager on duty.

ACCOUNTABILITY

• Supervises a large number of kitchen employees in a large full-service, luxury or resort hotel with multiple major food and beverage outlets and banquet facilities with capacity to cater to more than 500 people.
• May oversee subordinate managers and/or supervisors and professional culinary staff.

QUALIFICATIONS AND REQUIREMENTS

Completion of a degree or certificate in Culinary Arts and five years of experience as a chef, with at least one year in a supervisory capacity. Must have previous hotel experience. Must be able to work both 1st and 2nd shift as needed.