Executive Chef (Gardemanger)

General Summary Of Duties

To oversee the daily operation of the Garde Manger, casual dining outlets, portable food stations, and Banquet events (cold food).

Role and Responsibilities

(Includes but is not limited to the following)

• Monitor ordering to ensure budgeted numbers are met without sacrificing product quality or inventory levels.
• Ensure departmental policies are implemented, enforced, and enhanced as needed.
• Review prepared staff schedules to ensure the staffing meets the volume of business.
• Oversee the work performance of the garde manger sous chef and hourly team members.
• Oversee banquet events, outlets garde manger orders, and portable to ensure product quality and standards are met
• Perform essential office work such as scheduling, analyzing information, communication with fellow co-workers and monitor the department procedures needed to ensure the smooth running of the various venues listed above in the summary of duties.
• Will work closely with Hotel Executive Chef to ensure financial goals and budgets are carefully forecasted, implemented and reviewed.

Performance Requirements

(Knowledge, skills and abilities)

• Ability to act independently while analyzing data and drawing conclusions from written and computer-generated materials.
• Ability to effectively deal with customer complaints and concerns in a friendly and positive manner. This involves listening to the nature of the concern, demonstrating empathy with the customer, and providing positive and proactive solutions.
• Have a firm understanding of the Collective Bargaining Agreement and the process of resolving union team member concerns.
• Communicate effectively both verbally and in writing to provide clear direction to the management team/hourly team members.
• Assign and instruct staff in details of work. `
• Observe performance and encourage improvement.
• Monitor level of workload and make staffing adjustments accordingly.
• Ability to read, write, speak and understand the English language clearly to ascertain and document important information, to follow written and/or verbal instructions and to provide clear direction/guidance. Ability to relate to all levels of management and employees in verbal/written form.
• Remain calm and alert, especially during emergency situations and/or heavy hotel activity, serving as a role model for other employees. Resolve complications and complaints by conducting thorough research of the situation and the most effective solutions. Make decisions and take action based on previous experience & judgement, sometimes revising procedures to accommodate unusual situations..
• Ability to organize/prioritize work, meet deadlines, work with minimal supervision and multiple interruptions, exercise judgement and adapt instructions/directions from one assignment to another.
• Ability to exercise judgement and implement control over the performance of staff.
• Ability to deal with a number of problems requiring initiative and good judgement.
• Mathematical skills necessary to analyze reports assist with preparation of forecasts and budgets.
• Listen and respond to guest inquiries using a positive, clear speaking voice, answer questions and offer assistance giving accurate information.
• Cashiering skills necessary to receive/make change record/verify charges and secure/balance a money bank.
• Ability to access and input information using a moderately complex computer system).
• Social skills as demonstrated by the ability to deal with internal/external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve problems and concerns.
• Social skills as demonstrated by the ability to listen and respond to employee or management inquiries/concerns using a positive, clear speaking voice, answering questions and/or offering assistance giving accurate information regarding plans, policy or procedures within guidelines.

Respond to guest inquiries.

• Provide guest satisfaction through assistance, direction and information within hotel guidelines.
• Knowledge of Beverage operations, to include appropriate staffing levels, service equipment and guest relations.
• Supervise team members including selection, training, counseling and discipline if needed.
• Schedule staff so that proper coverage is maintained while payroll costs remain at forecast levels.
• Maintain inventory of supplies needed to perform job function.
• Ability to maintain attendance in conformance with standards.
• Ability to maintain a neat, clean and well-groomed appearance.

Additional Information: EXPERIENCE REQUIREMENTS

• 2+ years of commercial food operations

Education Requirements

• Highschool Diploma or GED Equivalent.