StepStone Hospitality
Executive Chef Job at StepStone Hospitality in Needham Heights
StepStone Hospitality, Needham Heights, MA, United States
Job Type
Full-time
Description
We are currently seeking a full-time Executive Chef to lead the Food and Beverage Department. Must have Front of House operations experience! Come join an amazing team dedicated to the hospitality field!
•Maintain standards of food, beverage, and quality guest service.
•Manage Front of House and Back of House operations as a "hands on" leader.
•Achieve budgeted revenues and expenses and maximize profitability related to the food and beverage department.
•Contribute to the success and goals of guest satisfaction scores (GSS); increase level of guest satisfaction by delivery of an exceptional product through employee development and training.
•Develop short- and long-term financial and operational plans for the food and beverage department that relate to the overall objectives of the hotel.
•Participate in the preparation of the annual hotel budget.
•Manage in compliance with Federal, state, local, and StepStone regulations and standards. Maintain health and sanitation standards.
•Maintain and correct procedures for credit control, financial transactions, security of financial assets, weekly invoice review and monthly inventory control.
•Respond and resolve guest requests, complaints, or questions in a courteous and timely manner.
•Schedule all subordinate associates to adhere to labor standards guidelines and maintain adequate staffing levels.
•Direct all food production. Supervise all cooking operations including methods, portioning, and garnishing; Assist in planning meals and developing menus.
•Ensure attractive presentation of all food dishes, prepare creative food items and beverages.
•Train and develop Executive Sous Chef and F&B Manager to manage department budgets, schedule and supervise line cooks, prep. Cooks, stewards, servers etc.
•Interview, hire and train employees, determine/approve pay increases, conduct performance reviews, counseling, discipline and recommend for promotion or termination. Ensure all policies and procedures are adhered to; seek guidance of Human Resources when needed.
•Flexible to work a varied schedule due to business levels and industry demand.
•Maintain uniform and grooming standards as outlined in employee handbook and departmental training.
•Ensure that all employees attend a monthly meeting to communicate and define new policies and procedures; Assure documentation of meeting minutes and monitors topics to assure a safety related issue is discussed at each meeting.
•Develop and implement quarterly menu development for all meal periods and create customer menus for special events.
•May require covering shifts including cooking and/or working the dining room.
Full-time
Description
We are currently seeking a full-time Executive Chef to lead the Food and Beverage Department. Must have Front of House operations experience! Come join an amazing team dedicated to the hospitality field!
•Maintain standards of food, beverage, and quality guest service.
•Manage Front of House and Back of House operations as a "hands on" leader.
•Achieve budgeted revenues and expenses and maximize profitability related to the food and beverage department.
•Contribute to the success and goals of guest satisfaction scores (GSS); increase level of guest satisfaction by delivery of an exceptional product through employee development and training.
•Develop short- and long-term financial and operational plans for the food and beverage department that relate to the overall objectives of the hotel.
•Participate in the preparation of the annual hotel budget.
•Manage in compliance with Federal, state, local, and StepStone regulations and standards. Maintain health and sanitation standards.
•Maintain and correct procedures for credit control, financial transactions, security of financial assets, weekly invoice review and monthly inventory control.
•Respond and resolve guest requests, complaints, or questions in a courteous and timely manner.
•Schedule all subordinate associates to adhere to labor standards guidelines and maintain adequate staffing levels.
•Direct all food production. Supervise all cooking operations including methods, portioning, and garnishing; Assist in planning meals and developing menus.
•Ensure attractive presentation of all food dishes, prepare creative food items and beverages.
•Train and develop Executive Sous Chef and F&B Manager to manage department budgets, schedule and supervise line cooks, prep. Cooks, stewards, servers etc.
•Interview, hire and train employees, determine/approve pay increases, conduct performance reviews, counseling, discipline and recommend for promotion or termination. Ensure all policies and procedures are adhered to; seek guidance of Human Resources when needed.
•Flexible to work a varied schedule due to business levels and industry demand.
•Maintain uniform and grooming standards as outlined in employee handbook and departmental training.
•Ensure that all employees attend a monthly meeting to communicate and define new policies and procedures; Assure documentation of meeting minutes and monitors topics to assure a safety related issue is discussed at each meeting.
•Develop and implement quarterly menu development for all meal periods and create customer menus for special events.
•May require covering shifts including cooking and/or working the dining room.