Executive Chef in Albuquerque, New Mexico at Legacy Hospitality Inc.

Summary/ Objective: To develop maximum food and beverage profit through cost and labor control. Maintain highest possible standards of food and beverage products and service in all outlets. Responsible for hiring, promoting, and disciplining employees as required. Coordinate all related departments regarding food and beverage, purchases, production, service, storerooms, sanitation, and maintenance of equipment. Analyze and control all expenses related to food and beverage department.

Essential Functions:

1. Responsible for hiring and training all food and beverage personnel.
2. Responsible for direct supervision of all food and beverage employees to ensure policies and procedures are enforced and followed.
3. Responsible for menu cost control, labor cost control and achieving forecasted budgets.
4. Maintain high employee morale among staff.
5. Review menus and collaborate with Chef and other department heads regarding menu structure.
6. Spot check all items in food receiving for quality standards.
7. Check and shop competition.
8. Supervise food as to preparation, cost, quality, quantity, portion control, and employee meal planning.
9. Responsible for care and maintenance of all equipment in food and beverage department.
10. Inspect all refrigerators and storerooms for excessive inventories, over-preparation and spoilage, and to ensure that sanitation is maintained in all food and beverage area.
11. Patrol kitchen, bar, restaurant, and banquet areas during peak periods to ensure a high level of guest satisfaction is achieved in food and beverage outlets.
12. Maintain operating policies and hours of operation of all food and beverage outlets including hotel's special requirements, holidays and slow periods.
13. Meet requirements set by the Board of Health and the Alcoholic Beverage Commission.
14. Conduct periodic training for department personnel.
15. Responsible for maintaining open lines of communication between all departments.

1. Uphold the hotel's commitment to hospitality.
2. Regular and predictable attendance is an essential function of the position.

Minimum Requirements:

Have a minimum of one year of food and beverage supervisory experience.