Executive Chef at Horseshoe Bay Resort

Houston, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

25 Sep, 26

Salary

0.0

Posted On

27 Jun, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Development, Staff Management, Inventory Management, Food Cost Control, Recipe Standardization, Kitchen Operations, Budgeting, Training and Development, Health and Safety Compliance, Banquet Planning, Payroll Management, Quality Control

Industry

Hospitality

Description

ESSENTIAL JOB FUNCTIONS: 1. Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures. 2. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. 3. Establish the day's priorities and assign production and preparation tasks for staff to execute. 4. Review daily menu specials and offer feedback to Sous Chefs. 5. Review banquet event orders and make note of any changes. 6. Communicate both verbally and in writing to provide clear direction to staff. 7. Take physical inventory of specified food items for daily inventory. 8. Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. 9. Meet with the Executive Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up. 10. Ensure that staff report to work as scheduled; document any late or absent employees. 11. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. 12. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. 13. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards. 14. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. 15. Observe guest reactions and confer with service staff to ensure guest satisfaction. 16. Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. 17. Develop new menu items, test and write recipes. 18. Assist Catering department with developing special menus for functions; meet with clients as requested. 19. Review sales and food cost daily; resolve any discrepancies with the Controller. 20. Ensure that excess items are utilized efficiently. 21. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary. 22. Interview and hire new personnel according to hotel policies and standards. 23. Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Prepare daily/weekly payroll reports. 24. Comply with attendance rules and be available to work on a regular basis. 25. Perform any other job related duties as assigned.

Responsibilities

Oversee all kitchen operations, including menu development, staff supervision, and inventory management. Ensure high standards of food quality, sanitation, and cost efficiency while coordinating with catering and stewarding departments.