Job Description:

AN INSPIRING CAREER AWAITS YOU!The Kessler Collection is made up of 11 artful hotel and resort properties, 25 restaurants, and over 1,800 Grand Performers across seven states, we continue to grow and so will you! The opportunities are endless. 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! Our Grand Performers Receive Many Benefits Including:Marriott Employee Discounts WorldwideCompetitive Wage & Discretionary Bonus ProgramMedical, Dental, Vision InsuranceCompany-Sponsored Life InsuranceShort & Long-Term Disability InsurancePet InsuranceTuition Reimbursement Program401(K) with Discretionary Company Matching ContributionsEmployee Assistance ProgramJOB SUMMARYThe 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.CORE RESPONSIBILITIESPrimary areas of responsibility include, but are not limited to the following:Develop menus, recipe cards, and build cardsInteract with guests, ensuring their needs are being met and expectations exceededEnsure that all preparation for functions and outlets are completed dailyOversee breakfastlunchdinner operationsEnsure food quality controlMaintains focus on cleanliness to ensure adherence to all pertinent health codes, laws, and brand standards.Maintain and organize coolers and storage areasMonitor 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 profitabilityProvide enriching experiences for Grand Performers by coaching and teaching them on a regular basis.Arrange andor conduct Monthly Meetings for Culinary DepartmentKNOWLEDGE, SKILLS, AND ABILITIES To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent.Strategic business leader - Works strategically to devise plans in alignment with organizational goals.Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to hostfacilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects.Generates alignment - Ensures proper time and effort is spent to build high-level performance and consistency throughout collection.Leads with courage - Provides a culture of accountability.Execution of plans - Utilizes our systems, tools, and resources to accomplish results and achieve goalsAdvanced level of written, verbal, and interpersonal communication skills.Ability to implement and uphold service standardsEffectively motivate associates and maintain a cohesive teamAbility to prioritize and organize work assignmentsAbility to work well in stressful, high-pressure situationsAbility to work with and understand financial information, data, and basic arithmetic functionsAbility to maintain and build relationships with existing and potential clients as well as industry contactsMINIMUM QUALIFICATIONSCulinary degree or related training equivalent in the HospitalityRestaurant Industry - required5+ years of relevant work experience in similar scope and title - requiredExperience within luxury brandmarkets - preferredFood Safety Manager Certification - preferred or attained within 30 daysSUPERVISORY RESPONSIBILITIESSupervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection. Executive Sous ChefChef De CuisineBanquet Sous ChefCooking School ChefWORK ENVIRONMENT The work environmentconditions described herein are representative of those that an incumbent may experience.Must be comfortable working in a shared space, with constant noise, without the use of a private office.Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.Must be able to work safely in a kitchen environment with high temperatures and humiditySchedules may vary from week to week based on business demands in excess of 40 hours with or without notice.PHYSICAL DEMANDSThe physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. While performing the duties of this job, the incumbent is regularly required to move 10lbs on a daily basis.Push, pull, and lift up to 50lbs on a weekly basis.While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus, airplane, or other means of transportation which require sitting, waiting and standing for long and short periods of time. The Kessler Collection is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.