Executive Chef - Flint Restaurant at Colcord Hotel at Coury Hospitality

Oklahoma City, Oklahoma, United States -

Full Time

Start Date

Immediate

Expiry Date

11 Jul, 26

Salary

0.0

Posted On

12 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Fine dining, Menu development, Food cost control, Staff training, Leadership, Budget management, Inventory management, Culinary standards, Kitchen safety, Hiring, Event planning, Quality control, Payroll management, Product sourcing, Team motivation, Communication

Industry

Hospitality

Description

Why Work at Colcord Hotel? At Colcord Hotel, a Curio Collection Hotel by Hilton, we blend historic elegance with modern luxury in the heart of downtown Oklahoma City. As the city’s first skyscraper, our boutique hotel features 108 stylish guest rooms, the award-winning Flint Restaurant, and a commitment to personalized service and hospitality excellence. Curators at Colcord thrive in a culture-driven environment where history meets innovation, creating unforgettable experiences for every guest. Reviews and approves (adjusts as necessary) recipe files. Follows-up with culinary staff and discusses ways of constantly improving the cuisine at the property. • Uses a variety of high quality food items that are creatively well prepared, presented and flavorful in a cost effective manner. • Reviews and approves food orders from the central commissary for delivery (as required for special order items). • Frequently review finished products for quality prior to leaving kitchen. Ensures that all foods, beverages, and garnishes are consistent with established culinary standards. • Oversees the overall appearance, cleanliness and safety of the kitchen. • Ensures all equipment in the kitchen is properly maintained and in working order in accordance with City/County Health Department and company standards. • Troubleshoots unexpected or unusual situations in the kitchen. • Makes sure all kitchen waste is disposed of properly. • Oversees all creation of menus, production, and ordering for special events. • Prices all menu, catering and seasonal items, specifying portion and prep quantities while adhering to food and cost control guidelines. • Develops seasonal specials. Tastes and approves all seasonal menu and pastry items. • Schedule and conduct product taste panels with Food & Beverage Management (as required for new products). • Must be willing and able to take part in culinary events and competitions. • Ensures that food costs meet budgetary goals each week in all operations by establishing purchasing specifications, product storage and usage requirements and waste control procedures. • Discusses daily food cost reports with key kitchen and F&B staff. • Ensures that invoices are coded and prices are updated weekly. • Maintains and monitors kitchen payroll in conjunction with business forecasts and the budget. • Interviews and hires employment applicants for kitchen associate positions. Request and implement staff adjustments as needed (additions, terminations, rate changes, etc.). • Reviews weekly schedules to meet forecasts and budgets. • Trains, develops, and motivates culinary staff to meet and exceed established food preparation standards on a consistent basis. • Displays exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management. • Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives. • As part of the management team, displays an attitude of loyalty, dedication, confidentiality and a willingness to cooperate with other team executives and staff. Accepts projects and responsibilities as assigned by the GM and completes in a timely manner. Coury Hospitality | Concert Hospitality • Remains at all times appropriately groomed per company grooming standards and wears the uniform provided. QUALIFICATIONS ESSENTIAL: • Proven record of culinary accomplishments by recognitions personally achieved. • Must possess basic reading, writing, mathematical, & computer skills. • At least 5 years’ high-volume cooking experience with extensive knowledge in fine dining. • At least 3 years’ experience as an Executive Chef for a hotel or fine dining restaurant. • Strong interpersonal, verbal and written communication skills involved in culinary training. • Leader, trainer and motivator of staff • Even-tempered and maintains a reputation for consistency and fairness • Organized; able to meet deadlines • Good judge of people and situations • Focused with ability to handle many details and heavy volume of events • Neat, well-groomed and highly professional • Exceptional guest/customer service skills PHYSICAL ABILITIES ESSENTIAL: • Ability to work from a standing position for extended periods of time. • Ability to perform reaching, stooping and/or crouching motions repeatedly. • Dexterity in the hands and fingers needed to effectively manipulate the tools and utensils used in food preparation. • Visual abilities (closeness and depth perception) to ensure quality food preparation and personal safety with various types of equipment. • Must have the sense of smell and taste needed to ensure quality food preparation. REQUIRED PERSONAL PROTECTIVE EQUIPMENT: Closed toe, non-canvas and non-skid shoes.

Responsibilities

The Executive Chef oversees all kitchen operations, including menu creation, food cost management, and staff supervision to ensure culinary excellence. They are responsible for maintaining safety and cleanliness standards while developing the culinary team and managing budgets.