Executive Chef

Scope of Position

The Bourbon Steak Executive Chef is accountable for leading, supporting and managing the culinary team. He/she will work directly with the Executive Leadership on new concepts and initiatives. The Bourbon Steak Executive Chef will maximize growth and long-term profit through development of menu items and culinary under the company standards. Works to continually improve guest and associate satisfaction while maximizing the financial performance in all areas of responsibility. He/she is directly responsible for quality and quantity control of all food production and staffing of the entire team while taking into consideration food and payroll costs.

Bourbon Steak is a modern American steakhouse that embodies a timeless dining experience complimented by a cutting-edge beverage program. Classic and contemporary, the restaurant accomplishes all the traditions expected from a steakhouse, pairing meats with an extensive wine list and cocktails, while using local farmers and purveyors to highlight the regions finest ingredients.

Responsibilities

Leads kitchen management team.

Provides direction for all day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers daily.

Provides guidance and directions to subordinates, including setting performance standards and monitoring performance.

Utilize interpersonal and communication skills to lead, influence, and encourage others, leads by example.

Establishes goals including performance goals, budget goals, team goals, etc.

Reviews staffing levels to ensure guest service, operational needs and financial objectives are met.

Manages department controllable expenses including food cost, supplies, uniforms, and equipment.

Analyzes information and evaluating results to choose the best solution and solve problems.

Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

Keep production of food at an adequate level, which does not result in excessive leftovers and waste.

Ensure compliance with food handling and sanitation standards.

Develop new menus and stay up to date with current culinary trends.

Develop, standardize, cost, and collaborate recipes throughout the various outlets.

Provide information to executive teams, managers, and supervisors.https://careers.marriott.com/bourbon-steak-executive-chef/job/299557F6628948ED54BC0112C87C8D14