Job Summary

The Executive Chef is responsible for supervising and assisting in the preparation of all food items,

based on standardized recipes, for the Restaurant, Room Service, Employee Cafeteria and Banquets,

while maintaining the highest standards to produce an appealing and appetizing product. He/she is

also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, work and storage

areas while minimizing waste and maximizing cost/production ratio. He/she plans meals and assists

the Food & Beverage Manager with various assignments, i.e., pricing, banquets, etc. Exempt

associates are expected to work as much of each workday as is necessary to complete their job

responsibilities.

Exempt managers must customarily and regular direct the work of at least 3 full-time associates or

their equivalents. Primary duties must consist of administrative, executive, or professional tasks more

than 50 percent of the time and job duties must also involve the use of discretion and independent

judgement more than 50 percent of the time.

Education & Experience

• At least 5 years of progressive experience in a hotel or a related field, a 2-year college degree, and 3

or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related

experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field.

• Must be proficient in Windows operating systems, Company approved spreadsheets and word

processing.

• Supervisory experience required.

Job Duties & Functions

• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-

oriented manner.

• Maintain regular attendance in compliance with HCW Hospitality standards, as required by

scheduling which will vary according to the needs of the hotel.

• Maintain high standards of personal appearance and grooming, which include wearing the proper

uniform and name tag when working (per brand standards).

• Comply at all times with HCW Hospitality standards and regulations to encourage safe and

efficient hotel operations.

• Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol

Awareness, CPR and First Aid

• Maintain a warm and friendly demeanor at all times.
• Maintain food costs within budget guidelines.
• Establish and maintain a file of recipe cards according to HCW Hospitality standards.
• Attend Weekly F&B Meeting.
• Conduct monthly department meetings with kitchen staff according to HCW Hospitality

standards.

• Motivate, coach, counsel and discipline all Kitchen personnel according to HCW Hospitality

S.O.P.'s.

• Review kitchen staff's worked hours for payroll compilation and submit to accounting on a timely

basis.

• Attend weekly staff meetings and provide training on a rotational basis using the steps to effective

training according to HCW Hospitality standards.

• Be responsible for developing a manager as assigned by the Corporate Office, including sign-off on

all competencies and assist in his/her placement.

• Prepare and conduct all Kitchen interviews and follow hiring procedures according to HCW

Hospitality S.O.P.'s.

• Conduct all 90 day and annual employee performance appraisals according to HCW Hospitality

S.O.P.'s.

• Ensure implementation of all HCW Hospitality policies and all house rules.
• Prepare, implement and maintain a record of food specifications.
• Oversee all kitchen work areas including cooks and stewards.
• Prepare employee shift schedule according to the business forecast, payroll budget guidelines and

productivity requirements. Present the Schedule and the Wage Progress Report to the General

Manager weekly.

• Ensure that wage progress and productivity reports are competed accurately and on a timely basis

according to

• HCW Hospitality S.O.P.'s.
• Ensure compliance to brand and company training using the steps to effective training according to

HCW Hospitality standards.

• Maintain a clean kitchen by implementing and maintaining a standard of "Clean As You Go."
• Maintain proper record keeping (receiving tickets, invoices, transfer logs) according to HCW

Hospitality standards.

• Participate in required M.O.D. coverage as scheduled.
• Supervise staff in all food preparation, including proper receiving and storage of all food and food-

related items.

• 
  Expedite peak meal periods by maintaining a "hands on" approach.
• Complete all paperwork required by HCW Hospitality on a timely basis.
• Review B.E.O.s and attend the Daily B.E.O. Meeting.
• Develop and adhere to kitchen budget according to HCW Hospitality standards.
• Participate in and oversee monthly food inventories.
• Cost out breakfast and salad buffets quarterly (at a minimum).
• Participate in special F&B promotions and critique them after implementation.
• Ensure competitive bidding and adhere to corporate purchasing guidelines.
• Develop and implement systems to control waste.
• Review/change menus as per corporate directive and hold menu tastings after a menu change.
• Recommend to General Manager all kitchen operating supplies and capital purchases required.
• Maintain awareness of local competition and industry trends.
• Develop employee morale and ensure training of all Kitchen personnel.
• Train all kitchen staff to HCW Hospitality standards using the steps to effective training

according to HCW Hospitality standards.

• Maintain a professional working relationship and promote open lines of communication with

managers, employees and other departments.

• Ensure that Kitchen employees are at all times attentive, friendly, helpful and courteous to guests,

all other employees and managers.

• Maintain follow through for all guest requests and complaints presented to the kitchen.
• Determine and price daily special. Ensure specials are served to standard, plated properly and

evaluated for success/repeat use.

• Develop production schedule for work assignments.
• Establish and maintain key control system.
• Attend monthly all-employee meetings and any other functions as required by management.
• Ensure that plating standards and use records are posted according to HCW Hospitality

standards.

• Review food sales for accuracy daily.
• Review menu abstracts, P.O.S. report and daily food cost report.
• Operate and be able to make changes in P.O.S. system.
• Maintain an "86'd" item board.
• Plan employee menus and oversee Employee Breakroom.
• Oversee all outlets and banquet food display merchandising, including prop use and buffet

decoration.

• Maintain an organized and comprehensive filing system with documentation of purchases,

vouchering, schedules, forecasts, reports and tracking logs.

• Assist the General Manager and Engineering Department in implementing and maintaining

emergency procedures.

• Maintain required pars of all stock.
• Perform any other duties as requested by the General Manager.