Q Center is looking for an Executive Chef to join our team!
Job Summary
The Executive Chef is responsible for coordinating, supervising and directing all aspects of the Culinary operations while maintaining a profitable operation offering high quality products and service levels. They are expected develop menus and service standards, share ideas to promote business, reduce associate turnover, maintain revenue, forecasting, labor and payroll budgets and meet budgeted productivity while consistently keeping quality high. All these must be achieved while meeting the highest food sanitation standards and working within the food handling requirements mandated by the local county health department.
This position has a schedule that may include evenings and weekends, generally a 45 hour workweek.
Starting rate for this position is $90,000 - 110,000 per year.

Benefits

• Paid time off
• 401(K) with employer match
• Holiday Pay
• Medical, Dental and Vision Insurance with Wellness Credits
• Employee Assistance Program
• Basic Life, AD&D
• Disability Benefits
• Employee Meals

Education & Experience

• At least 5 years of progressive experience in a hotel or related field; or a 4-year college degree and at least 3 years or more of related experience required.
• Culinary degree preferred.
• Prior experience as an Executive Chef preferred.
• Food Handler certification or equivalent required.
• Strong knowledge of food safety, menu development, budgeting and forecasting, quality control, food inventory and purchasing controls.
• Must have knowledge of food and beverage preparation techniques, health department rules and regulations, local liquor laws and regulations.

Physical Requirements

• Flexible and long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

Fundamental Requirements

• Associates must, at all times, be attentive, friendly, helpful, and courteous to all guests and fellow associates.
• Ensure overall guest satisfaction and safety is achieved.
• Oversee all aspects of the daily culinary operations in food service retail outlets, dining rooms, Banquets & Catering, Energy Hubs and all Kitchens/Production areas.
• Work with Food and Beverage Managers and keep them informed of issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Assist in coordinating and monitoring all phases of Loss Prevention in kitchen areas.
• Monitor quality of all food product and presentation.
• Prepare and submit required reports, including (but not limited to) Wage Progress, payroll, revenue, associate schedules, pre- and post- costing and quarterly actions plans.
• Respond to any and all guest complaints in a timely manner.
• Communicate with guests/clients to ascertain expectations and address concerns during meal periods, pre-planning meetings and/or at events.
• Ensure compliance with Standard Operating Procedures.
• Ensure compliance with requisition procedures.
• Conduct performance reviews for direct reports in accordance with Q Center standards and address performance issues immediately working with associate to improve performance or document ongoing concerns. Know and enforce all local health department sanitation laws; accompany the local Health Inspector during bi-annual inspections.
• Work with the Director of Food and Beverage to create and implement creative menus that meet the needs of guests.
• Achieve and maintain budgeted/forecasted food and labor costs.
• Ensure proper training and direction of departmental assistance in compliance with company standards of quality, specifications, portion control, recipes, associate relations, sanitation, etc.
• Organize and conduct department meetings on a monthly basis.
• Ensure chefs are fully trained and skilled to execute menus in all operational areas and retail venues
• Train associates on Standard Operating Procedures, technical tasks, Food Handler certifications, etc. are achieved.
• Review and approve weekly payroll for production staff.
• Prepare food purchase orders for proper quantities, specifications, quality and price to stay within cost parameters.
• Oversee daily activities such as preparation for all food items, sanitation of the outlets; receiving daily inventories, labor control/productivity and food cost report.
• Develop labor schedules for direct reports to align with operational needs; make adjustments for-the-week, in-the-week as business changes occur and effectively communicate all changes timely and appropriately.
• Communicate to Engineering any maintenance problems.
• Assist Conference Planning and Catering Sales on all special menus and pricing parameters.
• Interview candidates for open food and beverage positions and follow standards for hiring approvals.

Please refer the Job description for details