Job Description

An inspiring career awaits you!

The Kessler Collection is a portfolio of luxury boutique hotels, unique restaurants and experiences with a Bohemian twist. The collection's captivating hotels feature curated art, original music, unique architecture and stories around every corner, all located in destinations people want to be. Our mission of inspiring places, intuitive service, and exuberant guests means we are committed to our Grand Performers learning, development, and well-being. We believe people want to be inspired!

Grand Performers may enjoy a range of benefits, including:

• Marriott Employee Discounts Worldwide
• Competitive Wage & Discretionary Bonus Program
• Medical, Dental, Vision Insurance
• Company-Sponsored Life Insurance
• Short & Long-Term Disability Insurance
• Tuition Reimbursement Program
• 401(K) with Discretionary Company Matching Contributions
• Employee Assistance Program

The overall objective and purpose of the Executive Chef position are to coordinate, supervise and direct all activities of the Culinary department and direct training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service with a high level of guest and Grand Performer satisfaction. The incumbent is responsible for overseeing all food preparation areas and all support areas. They are to provide inspiring and strategic leadership while directing the activities of the Culinary Department in support of the mission, core values, standards, and goals established by the company.

Responsibilities:

Primary areas of responsibility include, but are not limited to the following:

• Develop menus, recipe cards, and build cards
• Interact with guests, ensuring their needs are being met and expectations exceeded
• Ensure that all preparation for functions and outlets are completed daily
• Oversee breakfast/lunch/dinner operations
• Ensure food quality control
• Maintains focus on cleanliness to ensure adherence to all pertinent health codes, laws, and brand standards.
• Maintain and organize coolers and storage areas
• Monitor and produce schedules for culinary staff to ensure proper staffing levels within budgeted guidelines.
• Participate in and submit accurate food inventories on monthly basis per the direction of the hotel controller and General Manager.
• Assist in the monitoring of revenue and expense forecasting in KHMS for responsible food and banquet departments.
• Assist in the production of menus, food products, order scheduling, and receiving to ensure proper execution of culinary offerings and proper par levels.
• Be familiar with and adhere to company product and food specifications.
• Be a pro-active leader who is constantly looking for new and more effective ways of improving products, service, and profitability
• Provide enriching experiences for Grand Performers by coaching and teaching them on a regular basis.
• Arrange and/or conduct Monthly Meetings for Culinary Department

Minimum Qualifications:

• Culinary degree or related training equivalent in the Hospitality/Restaurant Industry - required
• 5+ years of relevant work experience in similar scope and title – required
• Experience within luxury brand/markets – preferred
• Food Safety Manager Certification – preferred or attained within 30 days

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