Executive Chef

1w1 week ago

Highgate

Providence, US · Full-time · $85,000 – $115,000

About this role

The Executive Chef coordinates, supervises and directs all aspects of the hotel’s food production. Maintains profitable F&B operations and high quality products and service levels. Provides training for all staff while controlling food and labor costs to maximize guest satisfaction.

Oversees daily kitchen operations, monitors food product quality and presentation. Computes daily food costs and ensures compliance with requisition procedures and SOPs. Responds to guest complaints timely and prepares required reports like payroll and schedules.

Works closely with other F&B managers and the Director of F&B to create and implement menus. Keeps immediate supervisor informed of issues and coordinates Loss Prevention in kitchen areas. Conducts staff performance reviews per Highgate standards.

Enforces local health department sanitation laws and corporate promotions including buffet standards. Designs employee cafeteria rotating menu and oversees cafeteria operations. Operates within the historic 294-room Graduate Providence, a landmark hotel in downtown Providence.

Highgate manages over 400 hotels globally with industry-leading revenue tools. Demonstrates success in diverse portfolios of lifestyle and legacy brands. Offers partnership with top ownership groups in a forward-thinking hospitality environment.

Requirements

Knowledge of food specifications, portion control, recipes and sanitation
Ability to control food and labor costs
Experience maintaining corporate quality standards
Proficiency in directing kitchen staff training and development
Understanding of daily forecasts and customer counts
Familiarity with Loss Prevention procedures in kitchen areas
Skill in implementing menus and corporate promotions
Expertise in enforcing health department regulations

Responsibilities

Oversee all aspects of the daily operation of the kitchen and food production areas
Monitor quality of all food product and presentation
Work with the Director of F&B to create and implement menus
Compute daily food cost
Coordinate, supervise and direct the Stewarding Department
Ensure compliance with all local health department sanitation laws
Conduct staff performance reviews in accordance with Highgate Hotel standards
Design and implement employee cafeteria rotating menu and oversee cafeteria operations