Executive Chef at Idol Wolf at Accor

St. Louis, Missouri, United States -

Full Time

Start Date

Immediate

Expiry Date

10 Jun, 26

Salary

0.0

Posted On

12 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Recipe Development, Menu Planning, Cost Control, Staff Supervision, Supplier Relations, Kitchen Operations, Food Safety, FOH/BOH Integration, Media Relations, Budget Management, Hiring, Training, Performance Review, Marketing Collaboration

Industry

Hospitality

Description

Company Description Ennismore brings together talented teams, from unique brands, to create a culture that is entrepreneurial and purpose-driven in everything we do. We’re the fastest-growing lifestyle hospitality company, and we’re not slowing down. We’re expanding into new countries and cities, creating exciting opportunities. If you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels by Ennismore is one of the pioneering examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary art museum, boutique hotel and a chef driven restaurant to create a unique and welcoming opportunity. Come join our Flock! Job Description Reports To: Food & Beverage Director, 21c Culinary Director Supervises: Chef de Cuisine, Sous Chefs, Line Cooks, Stewards General Purpose: The Executive Chef (EC) is the guiding force behind the culinary mission of the restaurant. To be successful, the EC’s knowledge, dedication and commitment to the restaurant and guest experience must be readily apparent to staff and guests alike. This is a multi-skilled position in which leadership qualities and the ability to run a profitable department are as important as cooking ability and palate. In the oversight of a kitchen that is always evolving, the EC tweaks as necessary, implementing efficiencies wherever possible. The menu of a 21c signature restaurant is a work in progress, rooted in strong signature dishes based on market, regional and seasonal ingredients and reflective of relationships the EC develops with the region’s best suppliers. The EC is a charismatic, confident leader who motivates through example and effectively manages relationships between FOH & BOH. Specific Responsibilities: Evaluates local tastes and develops recipes to reflect and enhance local character and interest while staying true to the Restaurant Concept & Narrative. Familiar with regionally available ingredients, varieties, seasons, etc. Meets and exceeds each guest’s highest expectations for delivery, presentation and taste. Cultivates a following of regulars. Professionally develops relationships with: regional suppliers, and maximizes use of regional ingredients regional and national chefs Develops and manages processes for kitchen service that integrate BOH and FOH into a seamless operation. Develops and oversees processes for kitchen organization, cleanliness, and maintenance. Professionally develops management team, kitchen line and utility staff. Collaborates with and supervises Chef de Cuisine regarding menu development, kitchen operations and maintenance. Oversees all hiring and training of BOH staff. Approves hiring and termination of all teammates. Writes weekly kitchen schedule to ensure sufficient staffing for each meal period. Handles and resolves all team concerns. Generates Personnel Action Forms (PAF) for all HR actions for BOH team and delivers completed PAFs to HR Develops and administers all BOH management and employee reviews. Controls costs by monitoring and evaluating food, labor and operating expenses. Meets with vendors to purchase new items, explores best pricing. Constantly seeks improvement in self, staff, and restaurant. Reads guest surveys, adjusts accordingly as issues arise. Assist Events Dept. with winning business, providing service, driving revenue. Explores, with hotel GM and Food & Beverage Director, most effective ways to creatively market the brand and the property. Works with the Brand / Marketing Team to develop and provide content for various media channels regarding the Beverage Program. Works with the F&B, Sales, and Marketing Leadership Teams to concept, curate, plan, and execute specialty Beverage and Culinary events. Is current and comfortable with being on camera, in media interviews and social media. Other duties as assigned by your supervisor or manager. Qualifications Qualifications: Advanced knowledge of food and beverage industry. Demonstrated exceptional mastery of recipes, technique and ingredients. Previous press and media exposure experience a plus. Competent with Windows-based computers and Microsoft Office and familiar with industry standard software. Demonstrates enthusiasm for all things 21c and Ennismore. Must pass a background check. Education/Formal Training: Some college education. Experience: Three or more years of sous chef experience. Previous job in a kitchen line position. Travel Requirements: Some travel required. Additional Information 21c Museum Hotels is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristic. The EEO is the Law poster is available here: http://www1.eeoc.gov/employers/poster.cfm Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Executive Chef guides the culinary mission, ensuring guest satisfaction through dedication and knowledge, while leading and motivating the kitchen team by example. This role involves continuous menu evolution based on regional ingredients and maintaining seamless integration between Front of House (FOH) and Back of House (BOH) operations.