Executive Chef II

About the Role

Sheraton is seeking an Executive Chef II to oversee the daily kitchen operations. This full-time role involves leading culinary staff, managing all food-related functions, and ensuring high-quality product consistency across various food preparation areas. The Executive Chef II will be responsible for improving guest and employee satisfaction while optimizing financial performance.

Key Responsibilities

• Lead the kitchen management team and provide direction for all day-to-day operations.
• Supervise all kitchen areas, including banquets, room service, restaurants, bar/lounge, and employee cafeteria, as well as support areas like the dish room and purchasing.
• Guide and develop staff, including direct reports, by setting performance standards and monitoring progress.
• Utilize interpersonal and communication skills to lead, influence, and encourage team members, fostering mutual trust, respect, and cooperation.
• Ensure that sanitation and food standards are consistently met and maintained.
• Review staffing levels to align with guest service, operational needs, and financial objectives.
• Demonstrate new cooking techniques and equipment to staff.

Operational Management

• Develop and implement guidelines and control procedures for purchasing and receiving.
• Manage department controllable expenses, including food cost, supplies, uniforms, and equipment.
• Participate in the budgeting process for areas of responsibility.
• Establish various goals, including performance, budget, and team objectives.

Team Leadership and Development

• Serve as a role model, demonstrating appropriate behaviors and ensuring property policies are administered fairly and consistently.
• Establish and maintain open, collaborative relationships with employees, encouraging similar interactions within the team.
• Solicit employee feedback, maintain an "open door" policy, and review employee satisfaction results to address concerns.

Safety and Standards

• Communicate the importance of safety procedures, detailing codes, ensuring employee understanding, and monitoring related processes.
• Implement and adhere to the brand's safety standards.

Qualifications and Experience

Candidates should possess 6-10 years of relevant experience in kitchen operations and culinary leadership. The ability to perform duties in employees' absence or determine appropriate replacements is essential. This role requires a strong understanding of financial and business decision-making, coupled with honesty and integrity.