Executive Chef - Lombard, United States - Auro Hotels

Description

** Executive Chef**

**Job Category****:** Food & Beverage **Requisition Number****:** EXECU02713 Showing 1 location **Job Details**

**Description**

Major Responsibilities

Ensures that each Guest receives outstanding Guest Service by providing a Guest friendly environment which includes greeting and acknowledging every Guest, maintaining outstanding standards, solid product knowledge and all other components of Guest Service.

Empowered to guarantee total guest satisfaction, display hospitality and professionalism to our guests at all times, take pride in representing AURO Hotels professionally with our guests and assuring that all transactions with guests are handled in a legal and ethical manner.

Understands and apply all property safety and security procedures to maintain a secure and safe environment for associates and guests at all times. In the event of an accident or emergency, gets medical attention if necessary and contacts the GM or Human Resources immediately.

Maintains a favorable working relationship with all company associates to foster and promote a positive working environment.

Essential Job Functions

Manages culinary operations to ensure that quality and safety standards are met, service distinctiveness is promoted and available resources are utilized of facilities, equipment and labor through planning, scheduling, ordering and inventory control

Develops and implements new methods, techniques, procedures and technologies to achieve higher levels of technical competence, greater cost efficiencies and increased market share; identifies and recommends needed capital improvements

Maintains a competent and motivated staff by implementing effective associate selection, training and development and retention programs which maximize productivity, facilitate achievement or performance goals and minimize associate turnover; establishes standards of performance and evaluates staff, initiates corrective action to resolve performance problems and associate conflicts

Minimize number of accidents occurring from unsafe practices by ensuring applicable health and safety standards are understood and applied in the conduct of all work activities

Participates in the development of the annual budget as it relates to functional areas of responsibility; provides management with continuous planning, forecasting and monitoring financial detail to verify adherence to plan; implement corrective action where necessary

Confers with other Food & Beverage Director to formulate short-term tactics and long-term strategies to maximize hotel profitability, report progress on present programs and coordinate functional activities toward fulfillment of objectives.

Maintains a visible public presence by participating in public relations programs and events; coordinates special events with other departments, prepares gourmet dinners for special guests, food and wine societies, restaurant critics; conducts cooking demonstrations; participates in culinary competitions.

May investigate associate complaints and recommend a solution.

Performs all duties in a safe manner and monitors the actions of others.

Other Duties and Responsibilities

Complies with Company Standards of Service as outlined for AURO Hotels.

Projects a favorable image of AURO Hotels to the public at all times.

Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.

Treats guests, vendors, customers and co-workers with professionalism and respect at all times.

Completes Departmental, AURO Hotels and Brand standards training as assigned.

Maintains a clean and neat appearance at all times.

Must be able to work flexible work hours/schedule including evenings, weekends and holidays.

**Nothing in this job description restricts managements right to assign or reassign duties, work hours and/or responsibilities for this job at any time.**

**Disclaimer**

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.

**Qualifications**

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

**Experience/Education**

4-5 years as an Executive Chef in a recognized resort or hotel, managing or supervising a staff of culinarians including Sous Chefs; Excellent communication skills. College degree preferred; High School Diploma and/or 2-3 years experience or equivalent combination of education and experience required.

**Certificates & Licenses**

Valid State Drivers License (anyone driving a Company vehicle or required to drive as a part of their job); Others required by Brand Standard and/or State Law.

**Computer Skills**

As required by Brand Standard and Company standards

**Language Ability**

Ability to speak effectively with customers and/or associates. Ability to write clearly and legibly.

**Math Ability**

Able to perform basic to complex math problems.

**Reasoning Ability**

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

**Work Environment**

The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Work for this position is usually performed in a climate-controlled environment. However, the associate may be required to work outside in extreme heat, cold, rain, wind or inclement weather as the demands of the position so dictate.

**Physical Demands**

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The associate is *occasionally* required to sit, climb or balance and stoop, kneel, or crouch. The associate is *occasionally* required to lift up to 40 pounds. The associate is *constantly* required to walk and work with hands and arms up to several hours at a time. While performing the duties of this job the associate is *constantly* required to use their vision to perform an activity such as but not limited to determining the accuracy, neatness, attention to detail, and thoroughness of the work assigned. They are also *constantly* required to talk and/or hear.

**Qualifications**

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**Education**

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**Licenses & Certifications**