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Company

Original Job Post

Pyramid Global Hospitality · 2 days ago

Executive Chef

Bellevue, WA

Full-time

Onsite

Executive

$100K/yr - $110K/yr

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Hospitality

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Responsibilities

Direct daily kitchen activities, plan and assign work ensuring appropriate staffing levels.

Develop and improve team performance through coaching and feedback, setting performance goals, and recognizing good performance.

Recommend or initiate HR actions as needed.

Create a positive working environment to promote teamwork and quality service.

Communicate and coordinate with other departments to ensure efficient operations.

Complete forecasts, plans, and production reports.

Assist in preparing the hotel's annual budget and setting departmental goals.

Maintain costing and documentation of dishes prepared and sold.

Encourage guest feedback and answer questions about dishes and services.

Assist with event planning and stay informed about industry trends.

Ensure food and drinks are stored safely, maintain kitchen hygiene, and comply with regulations.

Create and maintain work schedules for the culinary team.

Maintain open communication and an effective open-door policy.

Qualification

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Kitchen ManagementHR ActionsBudgetingForecastingDocumentationGuest SatisfactionEvent PlanningFood SafetyRegulations ComplianceSchedulingCoachingTeamworkCommunication

Required

Direct daily kitchen activities, plan and assign work ensuring you always have the right staffing numbers.

Develop your team and improve their performance through coaching and feedback and create performance and development goals for colleagues - recognize good performance.

Recommend or initiate any HR related actions where needed.

Drive a great working environment for teams to thrive – connect departments to create sense of one team.

Promote teamwork and quality service through daily communication and coordination with other departments. Communicate with all hotel department heads to stay informed of kitchen needs and ensure timely responses to requests.

Complete forecasts, plans, and departmental production reports for management.

Help prepare the hotel’s annual budget and the setting of departmental goals.

Maintain costing and documentation of all dishes prepared and sold from the kitchen.

Encourage guest feedback to improve guest satisfaction.

Answer guest questions about dishes and kitchen services

Help the Food and Beverage Director with event planning.

You’ll make sure our dishes are always at their best - we have standards - but it’s down to you to make that room special and memorable for guests.

Keep an eye on competitor activity / industry innovation to develop your own ideas in the kitchen.

Make sure food and drinks are secure and stored safely – always keep stock replenished to minimize waste.

Ensure that all kitchen equipment and the environment are hygienic and working properly.

Always follow governmental regulations and company policies and procedures.

Ad-hoc duties – unexpected moments when we have to pull together to get a task done.