Job Information
Spire SeaTac Management LLC Executive Chef in SeaTac, Washington
Description Job Overview: Responsible for all food preparation, production and control for all food outlets and banquet facilities to meet high standards of quality. Responsibilities and Duties: * Hire, train, supervise, schedule and participate in activities of chefs, cooks and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls and forecast needs. * Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and employees, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to customers. Organize and conduct meetings. * Monitor staff performance, product quality and production flow; foster improvement where necessary. * Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations. Confer with Director of Food and Beverage regarding new selections and changes. * Audit food storeroom items and storage to maintain quality products to ensure adherence to all health code requirements. Enforce safety procedures and cleanliness throughout kitchen(s) including walk-in and reach-in boxes. * Assist Food and Beverage Director in estimating annual food budget. * Dine at local restaurants to observe the latest trends in food presentation and pricing. * Monitor outlets during peak period to oversee production flow and presentation. * Maintain vacation schedule for proper staffing. * Report any equipment in need of repair to Food & Beverage Director and Engineering for service. * Perform other duties as requested, such as VIP parties and staff meetings. Specific Job Knowledge and Skills: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. * Considerable knowledge of mathematical skills (addition, subtraction, multiplication and division) necessary to interpret reports and budgets. * Extensive knowledge of menu development, insight to marketing, cost and wage control. * Thorough knowledge of food products, standard recipes and proper preparation. * Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control. * Finger/hand dexterity in order to operate food machinery. * Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 400 lbs. on a continuous schedule. * Ability to work in confined spaces. * Ability to supervise large staff and accomplish goals on a timely basis. * Ability to perform duties within extreme temperature ranges. * Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Food and Beverage Director. * Ability to stand, walk, and/or sit continuously and perform essential functions for an extended period of time. * Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts. * Hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation. * Artistic ability to create theme menus, ideas for ice carvings, decorations, etc. Other Expectations: * Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. * Due to the cyclical nature of the