Position Title: Executive Chef
Department: Culinary
Reports To: Executive Assistant Manager, Food & Beverage
FLSA Status: Exempt
Prepared/Revised Date: May 2024
Annual Pay Rate: $130,000 - $150,000
About The Hollywood Roosevelt
Dating back to the Golden Era and located on the Hollywood Walk of Fame, The Hollywood Roosevelt is an iconic hotel that reflects classic Hollywood in every sense. Built in 1927, the hotel has played host to stars like Marilyn Monroe, Charlie Chaplin, and Clark Gable. Hollywood Roosevelt is a full-service lifestyle hotel providing guests a glimpse at Hollywood's storied past and offering travelers an experience of Hollywood that is authentic to its history and legacy. Experience our modern interpretation of a Hollywood original.
Position Summary
The Executive Chef is responsible for supporting the management and direction of food and beverage and culinary operations, including 25 Degrees, Tropicana and Rosy Café, room service, banquets, mini bar, employee dining room and all Kitchens. Key responsibility areas include departmental performance, effective cost controls, product and menu development, and training and retention of key employees.
Essential Duties and Responsibilities
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Oversee and manage all aspects of the kitchens and food preparation, including banquets.
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Prepare departmental schedules according to business forecast, payroll budget guidelines and productivity requirements.
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Lead departmental meetings.
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Provide all culinary team members training, development, recognition and coaching to all culinary staff to maintain a team-oriented environment. Issue discipline and performance improvement when necessary.
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Support the Food and Beverage operations to meet the brand’s target customer needs, ensure employee satisfaction, focus on growing revenue and maximize the financial performance of the department.
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Manage cost controls and controls expenditures, including labor costs.
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Assume the role of Director of Food & Beverage or Executive Assistant Manager, Food & Beverage in their absence.
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Exceed budgeted sales and profit goals, maintain labor efficiency ratios to ensure guest service and cost effectiveness.
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Develop initiatives to build profitability and maintain effective cost controls in support of these initiatives.
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Manage and report on expenses- payroll and supplies- to aid in controlling costs while ensuring adequate staff and supplies are on hand to provide quality service.
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Maintain accuracy and thoroughness on various reporting requested on a daily, weekly or monthly basis.
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Partner with the Food & Beverage, Banquets and Sales teams to create and develop menus.
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Work to align with hotel and restaurant General Manager, and F&B leaders in driving quality and financial results.
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Manage and train kitchen staff, including chefs, cooks, and other kitchen workers.
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Ensure food quality and presentation meet high standards.
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Monitor inventory levels and order supplies as needed.
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Collaborate to plan and execute special events or promotions.
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Maintain a safe and sanitary work environment in accordance with food safety regulations.
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Stay updated on industry trends and new culinary techniques.
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Other duties as assigned.
Education and Work Experience
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Bachelor’s Degree in related field preferred.
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Experience in restaurants and banquets required.
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5 – 7 years of prior culinary experience in leadership or management role.
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Previous hotel experience preferred.
Certificates, Licenses and Registrations
Must have a current ServSafe Manager Certification prior to beginning work.
Supervisory Responsibilities
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Balance team and individual responsibilities.
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Exhibit objectivity and openness to team views.
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Give and welcome feedback.
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Contribute to building a positive team spirit.
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Put success of team above own interests.
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Build morale and team’s commitments to goals and objectives.
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Support everyone's efforts to succeed.
Knowledge and Skills
Customer Service: Engage guests in conversation regarding their stay, property services, and area attractions/offerings. Manages difficult or emotional customer situations. Responds promptly to customer needs and requests for service and assistance. Meets and exceeds guest expectations.
Business Acumen: Understands business implications of decisions. Displays orientation to profitability and aligns work with strategic goals. Develops and implements cost saving measures, conserves organizational resources and works within approved budget.
Problem Solving: Identifies and resolves problems in a timely manner. Gathers and analyzes information skillfully. Develops alternative solutions. Works well in group problem solving situations and uses reason when dealing with emotional topics.
Interpersonal Skills: Focuses on solving conflict, not blaming. Listens to others without interrupting. Keeps emotions under control. Remains open to ideas and tries new things.
Communication: Speak with others using clear and professional language to ensure a positive experience for fellow employees and vendors. Listens carefully and gets clarification if necessary. Able to read and interpret written information. Writes clearly and edits work for proper spelling and grammar.
Ethics: Treats fellow employees with respect. Keeps commitments. Inspires the trust of others. Works with integrity and ethically. Upholds organizational values.
Professionalism: Approaches others in a tactful manner. Reacts well under pressure. Treats others with respect and consideration regardless of their status or position. Accepts responsibility for own actions. Follows all policies and procedures.
Judgment: Displays willingness to make decisions, exhibits sound and accurate judgment, and supports and explains reasoning for decision making. Includes appropriate people in decision process and makes timely decisions.
Productivity: Demonstrates accuracy and thoroughness. Monitors own work to ensure quality. Meets productivity standards. Completes work in timely manner. Strives to increase productivity. Works quickly, but maintains attention to detail. Prioritizes and plans work activities, uses time efficiently and sets goals and objectives.
Safety and Security: Observes safety and security procedures. Reports potentially unsafe conditions. Uses equipment and materials properly. Immediately reports any injury to Supervisor/Manager and Security.
Adaptability: Adapts to changes in the work environment. Manages competing demands. Changes approach or method to best fit the situation. Able to deal with frequent change, delays, or unexpected events.
Attendance/Punctuality: Is consistently at work and on time. Follows proper procedures when calling off work. Arrives at meetings and appointments on time.
Dependability: Follows instructions and responds to management direction. Takes responsibility for own actions. Completes tasks on time or notifies appropriate person with an alternate plan.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is required to stand, sit, or walk for an extended period of time. The employee may frequently be required to stoop, kneel, and crouch for duration of shift (eight hours or longer). The employee will need to use hands to finger, handle, or feel; reach with hands and arms and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move and/or push up to 50 pounds without assistance.
Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be detail oriented, possess strong organizational and time management skills and the ability to multitask. Ability to work a flexible schedule including weekdays, weekends, holidays and nights.
Language Skills
Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
Reasoning Ability and Computer Skills
Ability to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.
Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly exposed to outside weather conditions, including working directly in the sun and beside a pool. The noise level in the work environment is usually loud.
Equal Opportunity Employer