Executive Chef

Executive Chef

West Mark Hotel Sitka Alaska Privately owned and operated currently seeks an Executive Chef. Ideal Candidate will be service oriented hospitality driven hands-on leader who exhibit a strong attention to detail an enthusiastic attitude and high energy level. Candidate must have a proven track record in a high volume operation knowledge of cost controls and 5 years of relevant management experience.The Chef hired for this position will be responsible for coordinating supervising and directing all aspects of the food production while maintaining a profitable operation. The expectation is to provide training for all kitchen staff meet our quality standards establish food specifications and enforce recipe and sanitation adherence.This position will start ASAP.Additional responsibilities will include but are not limited to Control food and labor costs while maximizing guest satisfaction. Ensure quality and quantity of all purchases meet established standards and specifications Manage food cost payroll and expenses per budget specifications Manage and measure performance of all kitchen associates chefs line cooks etc. Orchestrate and be responsible for the daily and monthly inventory process Conduct pre-shift meetings and informs staff of specials upcoming events etc. Enforce safety and sanitation procedures throughout the kitchen and according to Company procedures Menu development and implementation Maintain and ensure compliance of all policies and procedures Develop training plans for the kitchen staff and ensures all kitchen staff are properly trained on food preparation health and safety standards and requirements and food qualityJob Requirements Minimum five years experience as Executive Chef with high-volume fine dining operation and or quality restaurant in an upscale Hotel or Restaurant Culinary degree or documented culinary training preferred but not required Thorough knowledge of food products standard recipes and proper presentation. Food safety and sanitation certifications as required by Federal State and Local regulations Excellent knowledge of current culinary trends Ability to verbally communicate with others in order to coach and lead Strong interpersonal managerial and leadership skills required High volume Catering and Banquet Room Service