Executive Chef (55300) at PROVIDENCE HOSPITALITY GROUP

Bellingham, Washington, United States -

Full Time

Start Date

Immediate

Expiry Date

05 Sep, 26

Salary

89000.0

Posted On

07 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Development, Food Preparation, Kitchen Management, Budget Management, Staff Training, Inventory Procurement, Health and Safety Compliance, Wine Pairing, Production Scheduling, Leadership, Problem Solving, Analytical Skills, Communication, Organizational Skills, Strategic Thinking, Change Management

Industry

Hospitality

Description

Job DetailsJob Location: B Town Restaurant - BELLINGHAM, WA 98229Position Type: Full TimeSalary Range: $72,000.00 - $89,000.00 Salary/yearJob Category: Restaurant - Food ServiceProvidence Hospitality Partners is based in Denver, Colorado, and founded in 2002. We strive to operate hotels where every guest wants to stay, every associate wants to work, and every investor wants to own. We encourage and support each associate to achieve clearly defined objectives, and we pursue a proactive position to enhance the wellbeing in our communities. We provide a corporate culture that values teamwork, a strong work ethic, service to others, and personal balance. SUMMARY: Manages and coordinates activities and operations of cooks and other employees engaged in preparing and cooking food products; manages all aspects of food preparation and presentation. DUTIES AND RESPONSIBILITIES: Develops and implements creative, innovative, and high-quality menus; reviews and changes menu as needed Oversees all food preparation, production, and presentation; ensures that recipes are followed and preparation and presentation are adhered to consistently Prepares a variety of cuisine utilizing skill and creativity Manages maintenance of all kitchen equipment Standardizes production recipes to ensure consistent quality of accepted samples; plans production schedules and supervises production line Assists staff with job functions as needed to ensure optimum service to all patrons Resolves all patron complaints related to food Maintains food and beverage history including but not limited to sales mix and history, actual/potential costs, and production time Possesses and maintains through understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure kitchen remains current Possesses and maintains thorough knowledge of wines offered in restaurant and wine/food parings Represents restaurant at outside functions as needed Ensures all kitchen and food operations are in compliance with all legislated health and licensing guidelines; ensures adherence to all health and safety regulations and procedures Develops, implements, and monitors department budget; manages expenses within approved budget constraints Requisitions and/or purchases all food products; completes food production records and costs menus on a regular basis Prepares accurate and timely reports as required Hires, trains, supervises, motivates, and develops kitchen staff; manages schedules and workflow Assigns duties and monitors quality of work; assures staff conforms to organizational policies and procedures and safety regulations Provides day-to-day guidance and oversight of subordinates; actively works to promote and recognize performance Keeps up to date on overall activities of the team, identifying problem areas and taking corrective actions Performs other related duties as assigned by management SUPERVISORY RESPONSIBILITIES: Directly supervises employees within the department(s) Indirectly supervises employees within the department(s) Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems QualificationsQUALIFICATIONS: Current knowledge of regional and national trends in food and beverage Thorough knowledge of all food preparation techniques and styles Demonstrated proficiency in supervising and motivating subordinates Basic competence in subordinates’ duties and tasks Good judgement with the ability to make timely and sound decisions Must be able to speak, read, write, and understand the primary language(s) used in the workplace Commitment to excellence and high standards Passion, enthusiasm, focus, creativity, and a positive outlook Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm Acute attention to detail Strong organizational, problem-solving, and analytical skills Professional appearance and demeanor Charismatic and willing to be a spokesperson for the restaurant Ability to manage priorities and workflow Ability to effectively communicate with people at all levels and from various backgrounds Bilingual skills a plus Performs other related duties as assigned by management EDUCATION AND EXPERIENCE: Graduate of a recognized culinary school or equivalent Five to six years of food and beverage related experience or equivalent COMPETENCIES: Technical Skills--Assesses own strengths and weaknesses; Pursues training and development opportunities; Strives to continuously build knowledge and skills; Shares expertise with others. Visionary Leadership--Displays passion and optimism; Inspires respect and trust; Mobilizes others to fulfill the vision; Provides vision and inspiration to peers and subordinates. Change Management—Develops workable implementation plans; Communicates changes effectively; Builds commitment and overcomes resistance; Prepares and supports those affected by change; Monitors transition and evaluates results Leadership--Exhibits confidence in self and others; Inspires and motivates others to perform well; Effectively influences actions and opinions of others; Accepts feedback from others; Gives appropriate recognition to others. Managing People--Includes staff in planning, decision-making, facilitating and process improvement; Takes responsibility for subordinates' activities; Makes self available to staff; Provides regular performance feedback; Develops subordinates' skills and encourages growth; Solicits and applies customer feedback (internal and external); Fosters quality focus in others; Improves processes, products and services; Continually works to improve supervisory skills. Business Acumen--Understands business implications of decisions; Displays orientation to profitability; Demonstrates knowledge of market and competition; Aligns work with strategic goals. Diversity--Demonstrates knowledge of EEO policy; Shows respect and sensitivity for cultural differences; Educates others on the value of diversity; Promotes a harassment-free environment; Builds a diverse workforce. Ethics--Treats people with respect; Keeps commitments; Inspires the trust of others; Works with integrity and ethically; Upholds organizational values. Strategic Thinking--Develops strategies to achieve organizational goals; Understands organization's strengths & weaknesses; Analyzes market and competition; Identifies external threats and opportunities; Adapts strategy to changing conditions. Innovation--Displays original thinking and creativity; Meets challenges with resourcefulness; Generates suggestions for improving work; Develops innovative approaches and ideas; Presents ideas and information in a manner that gets others' attention. PHYSICAL DEMANDS AND WORK ENVIRONMENT: Continually required to stand, walk, bend, stoop, lift, and twist Frequently required to lift/push/carry items up to 50 lbs. Continual exposure to extreme heat or cold and loud noise SALARY: HOURS: BENEFITS: Medical, Dental, and Vision Insurance Voluntary Short-Term and Long-Term Disability Company paid Basic Life and AD&D Insurance 401(k) with Company match Paid Time Off and State required sick pay 8 Paid Holidays Hotel discounts by brand

Responsibilities

Manages all aspects of food preparation, presentation, and kitchen operations while developing innovative menus. Oversees kitchen staff, manages the department budget, and ensures compliance with health and safety regulations.