Job Details
Are you looking to advance your career with a company driven by its belief and commitment to Passionately Creating a Sense of Belonging for our guests and one other? Are you a solid culinary pedigree from an upscale, ingredient driven and high volume restaurant capable of creating an "exactly like nothing else" experience?
Hi Lo Hotel, An Autograph Collection by Marriott, Portland, Oregon is seeking a dynamic and creative EXECUTIVE CHEF to lead the transformation of the department to a best in class culinary operation. Responsibilities include all food production and menu development including that used for the restaurant, banquet functions and other outlets, while monitoring food purchase specifications and recipes, and providing the optimal service possible while operating within predetermined budgetary limitations.
What We Look For...
We look for energetic, guest-centric individuals to provide an exactly like nothing else experience and to deliver on our brand promise.
Who Will Excel in This Role? An individual...
- Who is a seasoned professional that can blend seamlessly into their local setting and deliver creative culinary concepts, innovative design and exceptional culinary techniques.
- Motivated by working for a company that has a passion for building something great.
- Dedicated to the profession, the people, and creating exceptional service.
- Always striving for continuous improvement.
The Key Responsibilities- Demonstrate positive leadership characteristics that inspire team members to meet and exceed standards.
- Recruit, hire, train, supervise, develop, schedule, coach and counsel culinary team members, to include but not limited to: line cook, and steward.
- Supervise the preparation and presentation of foods by all culinary personnel, overseeing that all the food items prepared and served are according to standards.
- Plan, create, cost and prepare regular menu, banquet menu, and daily special menu items.
- Perform accurate and timely monthly inventories. Investigate and resolve all variances while maintaining low inventory levels.
- Maintain the kitchen food and labor costs at or below budget percentages and controllable costs below budget. Set action plan to address overages.
- Responsible for ordering/interacting with vendors to order of all kitchen food and equipment.
- Provide a safe working environment by ensuring compliance with safety programs, Health Department requirements and job safety analysis.
- Maintain and enforce sanitation laws and safety standards with anyone entering the kitchen.
- Inspect food outlets for proper storage, sanitation, security, neatness and rotation of inventory. Ensure utmost care with safe food handling practices.
The Model Qualifications- A degree in Culinary Arts and/or a minimum of three years' experience as an Executive Chef. Preferably overseeing large, fast-paced, multi-outlet kitchens. Advanced Sous Chef experience in a high-volume environment will be considered.
- Exceptional and diverse culinary skills: Menu Development, Banquet Planning, ability to provide expert-level knowledge in Recipe Development and create support material, i.e., recipe cards, descriptions, pictures.
- Team member who can ensure productivity and performance of staff and foster positive interaction with patrons.
- Strong leadership skills with the ability to manage a kitchen that services multiple outlets.
- Creative, current on food and industry trends.
- Ability to assist in the creation of PR/Marketing campaigns and budgets.
- Bi-lingual English and Spanish preferred