Executive Chef I

About the Role

Le Meridien is seeking an Executive Chef I to oversee daily kitchen operations. This full-time role requires 5-10 years of experience and involves leading culinary staff, managing food-related functions, and ensuring high-quality product consistency. The Executive Chef I will be responsible for improving guest and employee satisfaction while maximizing financial performance across all areas of responsibility.

Key Responsibilities

• Lead the kitchen management team and provide direction for day-to-day operations.
• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Develop and implement guidelines and control procedures for purchasing and receiving.
• Manage department controllable expenses, including food cost, supplies, uniforms, and equipment.
• Provide direction for menu development and monitor the quality of raw and cooked food products.
• Ensure compliance with food handling, sanitation standards, and proper temperature control for all food products.
• Prepare and cook various types of food for regular service, special guests, or functions.
• Manage day-to-day operations to ensure quality, standards, and customer expectations are met.
• Identify developmental needs of staff and provide coaching, mentoring, or training.

Culinary Standards and Operations

• Oversee all food preparation areas, including banquets, room service, restaurants, and employee cafeteria.
• Manage support areas such as the dish room and purchasing.
• Ensure sanitation and food standards are consistently achieved.
• Determine food presentation methods and create decorative food displays.
• Maintain purchasing, receiving, and food storage standards.
• Demonstrate new cooking techniques and equipment to staff.

Leadership and Team Development

• Utilize interpersonal and communication skills to lead, influence, and encourage team members.
• Encourage and build mutual trust, respect, and cooperation among the team.
• Serve as a role model to demonstrate appropriate behaviors and ensure fair administration of property policies.
• Establish and maintain open, collaborative relationships with employees.
• Solicit employee feedback, utilize an "open door" policy, and review employee satisfaction results.
• Administer the performance appraisal process for direct report managers.
• Manage employee progressive discipline procedures according to Standard and Local Operating Procedures (SOPs and LSOPs).

Customer Service and Safety

• Provide and support service behaviors that enhance customer satisfaction and retention.
• Interact with guests to obtain feedback on product quality and service levels, and handle guest problems and complaints.
• Empower employees to provide excellent customer service and ensure ongoing training.
• Communicate the importance of safety procedures and ensure employee understanding of safety codes.
• Monitor processes and procedures related to safety and implement the brand's safety standards.

Qualifications

• A minimum of 5-10 years of experience in a culinary leadership role.
• Demonstrated ability to lead and manage kitchen operations effectively.
• Strong understanding of financial performance metrics and budgeting processes.
• Proficiency in food handling, sanitation standards, and safety procedures.
• Excellent interpersonal and communication skills.
• Ability to analyze information and evaluate results to solve problems.