Executive Chef
Sage Hospitality Group, Charlotte, NC, United States
UNC Charlotte Marriott is excited to hire an expert culinarian to bring creativity and passion to the culinary arts department in the Executive Chef role.
Benefits
Bonused position.
Medical, dental, and vision insurance.
Health savings and flexible spending accounts.
Basic life and AD&D insurance.
Paid time off for vacation, sick time, and holidays.
Eligible to participate in the company’s 401(k) program with employer matching.
Employee assistance program.
Tuition reimbursement.
Great discounts on hotels, restaurants, and more.
Plan and manage the kitchen staff in the procurement, production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment that conforms to all standards and regulations and achieves profitable, competitive, quality products.
Position is responsible for long and short term planning and day‑to‑day operations of the kitchen and related areas.
Recommends menu and procedural changes.
Recommends the budget and manages food and labor costs within approved budget constraints.
Performs all essential functions while adhering to all SOPs and future food programs to ensure a consistent, quality product.
Manage associates and managers in the kitchen to attract, retain, and motivate employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles, and discipline and terminate as appropriate.
Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost‑effective manner.
Monitor and control the maintenance/sanitation of kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets or exceeds federal, state, corporate and franchise standards and regulations.
Develop, recommend, implement, and manage the department’s budget; continually analyze, forecast, monitor and control labor and food costs through various methods to meet or exceed management/budget objectives.
Develop and implement menus and back‑up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.
Education / Formal Training
More than two years of post‑high‑school education, but less than a degree from a four‑year college.
Experience
Experience required by position is five to ten years of employment in a related position with this company or other organization(s).
Knowledge / Skills
Requires advanced knowledge of the principles and practices within the food profession.
Includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
Requires oral and written communication skills.
Must have moderate hearing to communicate with employees and to hear machinery for safety reasons.
Must have excellent vision for safety reasons.
Must have moderate speech communication skills to communicate with other employees.
Must have excellent comprehension and literacy to read, write, and analyze to fulfill budgeting requirements.
Physical Demands
Lifting objects, 30–35 pounds, 3 to 5 times during the shift.
Carrying items ranging from clipboard to food products to small equipment.
Kneeling during inspections for cleanliness and monitoring once a week, and during lifting.
Full mobility required to inspect and monitor the kitchen environment.
Continuous standing while expediting, cooking, or inspecting; ranging from brief periods to longer periods, at least 50% of the day.
Environment
Workplace inside a 100% 8‑hour shift. Freezer temperatures can reach -10 degrees. Front‑line temperatures can exceed 100 degrees.
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Benefits
Bonused position.
Medical, dental, and vision insurance.
Health savings and flexible spending accounts.
Basic life and AD&D insurance.
Paid time off for vacation, sick time, and holidays.
Eligible to participate in the company’s 401(k) program with employer matching.
Employee assistance program.
Tuition reimbursement.
Great discounts on hotels, restaurants, and more.
Plan and manage the kitchen staff in the procurement, production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment that conforms to all standards and regulations and achieves profitable, competitive, quality products.
Position is responsible for long and short term planning and day‑to‑day operations of the kitchen and related areas.
Recommends menu and procedural changes.
Recommends the budget and manages food and labor costs within approved budget constraints.
Performs all essential functions while adhering to all SOPs and future food programs to ensure a consistent, quality product.
Manage associates and managers in the kitchen to attract, retain, and motivate employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles, and discipline and terminate as appropriate.
Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost‑effective manner.
Monitor and control the maintenance/sanitation of kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets or exceeds federal, state, corporate and franchise standards and regulations.
Develop, recommend, implement, and manage the department’s budget; continually analyze, forecast, monitor and control labor and food costs through various methods to meet or exceed management/budget objectives.
Develop and implement menus and back‑up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.
Education / Formal Training
More than two years of post‑high‑school education, but less than a degree from a four‑year college.
Experience
Experience required by position is five to ten years of employment in a related position with this company or other organization(s).
Knowledge / Skills
Requires advanced knowledge of the principles and practices within the food profession.
Includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
Requires oral and written communication skills.
Must have moderate hearing to communicate with employees and to hear machinery for safety reasons.
Must have excellent vision for safety reasons.
Must have moderate speech communication skills to communicate with other employees.
Must have excellent comprehension and literacy to read, write, and analyze to fulfill budgeting requirements.
Physical Demands
Lifting objects, 30–35 pounds, 3 to 5 times during the shift.
Carrying items ranging from clipboard to food products to small equipment.
Kneeling during inspections for cleanliness and monitoring once a week, and during lifting.
Full mobility required to inspect and monitor the kitchen environment.
Continuous standing while expediting, cooking, or inspecting; ranging from brief periods to longer periods, at least 50% of the day.
Environment
Workplace inside a 100% 8‑hour shift. Freezer temperatures can reach -10 degrees. Front‑line temperatures can exceed 100 degrees.
#J-18808-Ljbffr