Executive Chef

Reporting to the General Manager, The Executive Chef must be able to guide and direct our kitchen operations, while providing professional leadership and training to associates. Responsibilities include ensuring all food preparation and presentation meets our commitment to quality for our Outlets; notably, Scarlet Craft Kitchen, Carver’s Steakhouse & Lounge, The Express Stop, Room Service and all Banquet and Catering operations. The Executive chef will also oversee kitchen operations that service the James Hotel. This will include all James Catering Operations as well as the James Lobby Bar. **Key Responsibilities** Building your team * Interview, select, train, supervise, counsel and discipline associates as per the Sheraton Cavalier standards outlined in the Department Head manual. * Ensure associates receive the prescribed Brand Training. * Provide associates with training and development in order to broaden their skills. * Address and resolve associate concerns in a timely manner. * Conduct probationary and annual reviews. * Promote and facilitate associate participation in Associate Surveys. Departmental Relations * Coordinate activities with various restaurants and banquets/catering to ensure effective and efficient operation. * Liaise with restaurants in order to organize any special functions such as holiday dinners, tastings, receptions, etc. * Communicate with, and assist, other departments in cross-departmental guest needs and concerns. * Liaise with department heads to address any quality or production related problems in order to determine effective solutions. Daily Operational * Schedule and adjust staffing levels according to fluctuating business levels. * Organize and conduct pre-shift and departmental meetings to communicate pertinent information such as house counts, menu and standard changes, etc. * Monitor kitchen areas to observe food quality and presentation standards are being met; addressing issues as they occur. * Monitor kitchen for cleanliness and condition/operation of equipment. * Assisting members of the culinary team with preparation of items as needed. * Control inventory and equipment costs (minimizing loss and misuse). Ensure adequate operational levels are maintained by calculating inventory and ordering as needed. * Ensuring food quality through performing quality checks. * Use systems to record and standardize purchasing, consumption, etc. General Operational * Maintain profitability by evaluating food cost and implementing cost saving and profit enhancing measures, without negatively impacting guest satisfaction. * Enhancing the food product by monitoring the marketplace and guest needs and preferences and making changes and/or developing new food product. * Attend external and internal promotions, meetings, and training to remain current with food and beverage and operational knowledge. * Ensure the certification/qualifications for associates are up-to-date and updated as required. * Attend weekly f