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Executive Chef - Embassy Suites Grand Rapids Downtown

Position Summary:

Responsible for all food production used in banquet functions, breakfast, Big E’s Sports Grill, second floor bar, and coffee cafe.  The Executive Chef will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget. Responsible for maintaining the highest professional food quality and sanitation standards according to Suburban Inns/Big E’s, Embassy Suites, and local health department standards. 

 

Essential Functions

  • Report to work in Chef attire, presented neat and clean
  • Greet all guests in a friendly, positive manner.  Ask questions of guests and make personal connections to make them feel they are welcome and valued 
  • Anticipate and meet the needs and expectations of our guests, then go one step further
  • Interview, hire, train, supervise, coach, evaluate, and maintain service levels of all culinary staff according to Suburban Inns guidelines
  • Ensure consistent delivery of food to the guest for banquet, breakfast, Coffee Café, Big E’s Sports Grill, and second floor bar functions.
  • Develop make sheets for food items through all hotel outlets and maintain Big E’s specifications according to established make sheets.
  • Innovate and come up with new menu items, test these items with the team.  Perfect the items, and cost menu items.  Plan menus with the Director of Food and Beverage, for all food outlets.  Ensure all menu items are profitable.
  • Consult with Banquet Sales Managers regarding menu revisions and updates
  • Manage and train Team Members on sanitation and safety, menu planning, and related production activities for all F&B outlets
  • Lead, Manage, and hold Team Members accountable to the standards of employment and job performance set by the core values of Suburban Inns and Hilton.  Discipline Team Members as needed, according to Suburban Inns’ policies
  • Implement safety procedures according to OSHA and Suburban Inns standards
  • Ensure all group tastings are executed with event and sales team.
  • Inspect kitchens for sanitation, cleanliness, time/temp logs, and organization of all areas (including coolers, walk in coolers, dry storage, offices, etc.)
  • Ensure proper staffing for maximum productivity and high standards of quality
  • Maintain food cost based on brand and company expectation
  • Ensure that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times
  • Maintain the security of kitchen and its equipment and establish controls to minimize food and supply waste and theft
  • Safeguard all food preparation Team Members by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
  • Develop standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercise portion control for all items served and assist in establishing menu selling prices
  • Approve the requisition of products and other necessary food supplies
  • Prepare necessary data for applicable parts of the budget; project annual food, labor, and other costs and monitor actual financial results; take corrective action as necessary to help assure that financial goals are met
  • Maintain positive, open communication with hotel and Big E’s management as well as the Front of House team members
  • Expedite food orders during peak service hours
  • Monitor BOH Team Member hours to ensure compliance with posted schedules
  • Attend food and beverage staff and management meetings.
  • Consult with the banquet supervisor about food production aspects of special events
  • Supervise the cooking of items that require skillful preparation
  • Evaluate food products to assure that quality standards are consistently met
  • Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology
  • Recruit and make selection decisions; evaluate job performance of culinary team members; correct, reward, and discipline in a fair and legal manner
  • Maintain equipment in “like new status”.  Keep all equipment clean/spotless inside and out
  • Recommend compensation rates/increases for culinary Team Members
  • Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment
  • Maintain a working knowledge of all stations in the kitchen
  • Provide training and professional development opportunities for all kitchen staff
  • Ensure that representatives from the kitchen attend service meetings
  • Motivate and develop team members including cross-training and promotion of personnel
  • Submit ideas for future goals, operational improvements, and personnel management to the Big E’s Assistant General Manager and/or Embassy Suites Director of Food and Beverage as applicable
  • Periodically visit dining areas to welcome guests
  • Host taste panels to assess feasibility of proposed menu items
  • Exhibit regular and recurrent attendance records
  • Other duties as requested by management

 

Position Requirements:

Minimum Knowledge:  Requires ability to interpret / extract information and / or perform arithmetic functions.  May require typing, record keeping, or word processing.  Good communication skills

Formal Education and Job-Related Experience:  This position requires a minimum formal education of an associate’s degree, related certificate or equivalent related experience.  Two years of job-related experience.

License, Registration, and/or Certification Required:  ServSafe and TIPS Certification

 

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