Vacancy : Executive Chef
Company Name : Loews Hotels New Orleans
Company Location : 300 Poydras Street, New Orleans, LA 70130
Job SpecificCreate recipes and menus to reflect customer tastes/seasonal availability/restaurant themingPlan menus and set pricing in accordance with marketing, cost control, and profit goalsConduct order analysis and menu engineering functions to improve profit and quality performanceEvaluate changes in guest needs, the hotel’s guest mix, and industry and competitive trends to recommend appropriate product/service and operational changes to be made to ensure guest and employee satisfaction, and to maintain market dominance and exceptional financial returns.Develop daily specials and seasonal and special event menusForecast labor and food costsOrganizes, supervises, and ensures safe, efficient, and sanitary production of all menu itemsMaintains adherence to all product quality, consistency, presentation, portioning, garnishment, and utilization goalsEnsures adherence to all food temperature and time controlsMinimizes kitchen waste and breakageDirect and monitor all activities of Stewarding department and teamDevelop purchase specifications for all food and beverage itemsPlace all food ordersDesign and maintain adherence to all food and beverage inspection and receiving standardsDirect the hiring and training of all food and production and stewarding team membersSchedule, direct, and supervise activities of all chefs, cooks, butchers, and pantry team membersDesign skills level training and development plans for all food and beverage production team membersEnsure that kitchen team members have all required equipment and suppliesMaintain the excellent condition of all kitchen equipment and develop regular cleaning, inspection, and maintenance schedulesAnalyze and respond to any food quality complaints, adapting menus or providing additional training as necessaryMonitor maintenance of proper par stocks of all kitchen and service equipment, china, glassware, and utensilsReport any equipment irregularities or defects to Engineering department or contracted service providerAdvise all food preparation team members of food quality and recipe standardsConduct regular safety, sanitation, and general production tours of all kitchen and storage areas to ensure safe and efficient production and storage in accordance with all hotel standards and health regulationsCoordinates food production operations with food service management and staffDevelops and coordinates food and beverage merchandising plans with the assistance and cooperation of Food and Beverage DirectorDevelops service sales guidelines for suggested food and wine pairingPrepare annual department budget and manage department costs, updating budget if operational forecasts change significantlyReview/maintain daily payroll reports/records to ensure labor cost conformity within forecasted budgetary guidelines and production requirementsConduct departmental meetingsOther duties as assignedGeneralPromotes and applies teamwork skills at all timesNotifies appropriate individual promptly and fully of problems and/or areas of concernIs polite, friendly, and helpful to guests, management and fellow team membersExecutes emergency procedures in accordance with hotel standardsComplies with required safety regulations and proceduresAttends appropriate hotel meetings and training sessionsMaintains cleanliness and excellent condition of equipment and work areaComplies with hotel standards, policies and rulesRecycles whenever possibleRemains current with hotel information and changesComplies with hotel uniform and grooming standardsQualificationsReceived certification or a degree though a recognized educational institute of culinary artsMinimum eight years experience as Executive Chef at similar size and quality hotel or resortMinimum five years experience in multi-outlet food production managementImpeccable culinary skillsOutstanding communication and leadership skillsExceptional creative abilitiesExtensive menu development and budget preparation experienceAble to work a flexible schedule, including weekends and holidaysJob Type: Full-timePay: $85,000.00 – $95,000.00 per yearBenefits:401(k)401(k) matchingDental insuranceDisability insuranceEmployee assistance programEmployee discountFlexible scheduleFlexible spending accountFood providedHealth insuranceLife insurancePaid time offPet insuranceReferral programRetirement planTuition reimbursementVision insurancePhysical Setting:Casual dining restaurantSchedule:Day shiftHolidaysNight shiftWeekend availabilityWork Location: One location
Note: these Jobs are Sourced from Indeed.com and Closemile held no responsibility for any error.