Chef Executive

Relationships

Duties and Responsibilities

• Manages all functions of the Food Production to achieve the optimum departmental profit.
• Manages all functions of the Food Production to achieve the optimum quality level of food production and sanitation.
• Full responsibility of banqueting quality and presentation of food and all food outlets that report directly to the Executive Chef.
• Establishes and maintains effective employee and inter-departmental working relationships.
• Develops and maintains updated operations manuals for all Food Production and Stewarding sections.
• Develops with the F&B Director popular menus offering guests value for money in accordance with IHG guidelines.
• Plans and organizes with the F&B Director successful Food and Beverage activities in the hotel and overseas.
• Controls and analyzes on an on-going basis sales, costs, issuing of food, quality and presentation of food products, condition and cleanliness of facilities and equipment, guest satisfaction, and marketing.
• Sets Food Production goals and develops strategies, procedures and policies.
• Determines with the Financial Controller the minimum and maximum stocks of all food, material and equipment.
• Sets standards of all food and equipment purchases in accordance with IHG guidelines.
• Participates in the preparation of the hotel's revenue plan and marketing programs.

Additional Duties

• Monitors local competitors and compares their operation with the hotel Food and Beverage operation.
• Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits.
• Conducts functions such as interviewing, hiring, performance evaluation, coaching, counseling and taking disciplinary actions to ensure appropriate staff productivity and efficiency.
• Develops with the Training Manager training plans, develops training material in accordance with IHG guidelines and implements training plans for Food Production employees and other Food and Beverage employees.
• Conducts daily briefings and other meetings as needed to obtain optimal results.
• Attends and participates in other meetings as required by the administrative calendar.
• Makes recipes and maintains updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• Keeps an updated Hotel Policies and Procedures file and updated files on Food Production matters including recipes, finance, standards, personnel and training, outlets, promotions, meetings, projects, material and equipment, and miscellaneous.
• Complies with all workplace health and safety requirements, including department specific training regarding equipment and procedures.
• Performs other duties, tasks and special projects as assigned.

Salary Range

• The salary range for this role is $145,000 to $160,000.
• This is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting.
• We may ultimately pay more or less than the posted range, and the range may be modified in the future.
• An employee's pay position within the pay range will be based on several factors, including relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational

About IHG

Important Information

• No amount of pay is considered to be wages or compensation until it is earned, vested, and determinable.
• The amount and availability of any bonus, commission, or other form of compensation allocable to a particular employee remain in the Company's sole discretion unless and until paid.
• IHG does not accept applications, inquiries, or unsolicited CVs/resumes from staffing or recruiting agencies.

Requirements

• Experience managing all functions of food production to achieve optimum departmental profit and quality
• Full responsibility for banqueting quality and presentation of food and all food outlets reporting to the Executive Chef
• Ability to develop and maintain operations manuals for Food Production and Stewarding sections
• Experience developing menus with the F&B Director in accordance with IHG guidelines
• Ability to control and analyze sales, costs, food issuing, quality, cleanliness, guest satisfaction, and marketing
• Experience setting food production goals and developing strategies, procedures, and policies
• Experience determining minimum and maximum stocks of food, material, and equipment with the Financial Controller
• Experience setting standards for food and equipment purchases in accordance with IHG guidelines
• Experience participating in preparation of hotel revenue plan and marketing programs
• Experience conducting interviewing, hiring, performance evaluation, coaching, counseling, and disciplinary actions
• Experience developing training plans and materials with the Training Manager
• Ability to make recipes and maintain accurate costing of all dishes prepared and sold