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Executive Chef

Company: The Elizabeth Hotel
Location: Fort Collins
Posted on: January 13, 2022

Job Description:

Why us?

Executive Chef

"One cannot think well, love well, sleep well, if one has not dined well." Virginia Woolf

The Emporium engages a distinctively delectable experience for its guests. The Emporium: An American Brasserie is the cornerstone of The Elizabeth Hotel, serving hotel guests and the public and includes a full retail wine store where diners can pick out a bottle for dinner or order straight from the menu. What a concept! The Emporium sources foods locally, working with a local bakery and local growers.

As a team member of The Emporium, you are a part of something even bigger, Sage Restaurant Concepts. If your passion is creating magnetic and hospitable memories while taking part in a rewarding work environment, apply today!

Job Overview

Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Responsibilities


-Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas.
-Recommends menu and procedural changes.
-Recommends the budget and manages food and labor costs within approved budget constraints.
-Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.
-Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
-Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
-Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
-Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
-Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
-Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.

Keywords: The Elizabeth Hotel, Fort Collins , Executive Chef, Hospitality & Tourism , Fort Collins, Colorado

Click here to apply!

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