102601 - Executive Chef

Description

Are you a Culinary Super Star…. WE NEED BIG STARS LIKE YOU!!!

Come be a part of an AWARD WINNING TEAM.

Cotton Court is located in Lubbock, Texas and is a pillar of the community. Our hotel is unique to the city and we are looking for outstanding talent to provide exceptional customer service to our guests. We are part of Valencia Hotel Group, a collection of hotel’s are created for today’s passionate traveler, each of our hotels are intentionally built to showcase modern design and classic character. We are looking for team members who are ready to be empowered to go above and beyond..

Responsible for managing all aspects of the hotel’s culinary program, including menu development and design. Actively engaging the hotel guests and the community in order to build outlet awareness, participating in promotional activities and events. Initiates activities that drive food and beverage revenue while maintaining costs according to budget.

Shift requirements:

This is a salary position.

Duties and Responsibilities:

• Relentlessly train and motivate culinary staff
• Assist in the training and motivation of front of house staff
• Maintain budgeted food costs
• Develop all menus for hotel, including outlet breakfast, lunch dinner, dessert menus, in room dining, banquets/catering and bar.
• Maintain a menu matrix of all menu items, providing to all front of house staff
• Schedule culinary staff and ensure labor expenses are maintained according to budget and forecast.
• Participate in off property culinary events to promote awareness of hotel outlets
• Participate in media opportunities, including live/recorded TV appearances and complete interviews for print articles.
• Initiate food and beverage promotions and see them through to completion, working with the Director of Sales and Marketing and the hotel’s PR entity.
• Manage the presence of the hotel’s Food and Beverage outlets in the social media realm, maintaining a positive presence
• Visit tables and maintain an active presence on the dining room floor as appropriate.
• Ensure all standards are adhered to in the presentation of outlet service, with servers actively hitting all potential point of upselling service such as appetizers, dessert, wine, etc.
• Ensure ticket times are managed to the benefit of the guest experience.
• Thoroughly review all BEO’s, communicating effectively to the culinary team and ensuring all banquet and catering meals are carried out flawlessly.
• Investigate and resolve any service issues properly addressing both internally recovering the guest as appropriate.
• Maintain a safe, clean operating environment, ensuring compliance to all local health codes and regulations.
• Be on call 24/7 for any emergency situations that may arise
• Be available to do Manager on Duty weekends as required.
• Any other duties assigned by your immediate supervisor

Knowledge and Skills:

• Demonstrates commitment to Valencia Group Hospitality operating principles and philosophies.
• Holds self and others accountable for achieving results.
• Addresses conflict in a timely manner.
• Contributes to team results.
• Deals with change effectively.
• Makes decisions, including employees/team and commits to a course of action with available information.
• Develop an understanding of all VGSOP’s and LSOP’s pertaining to Culinary Operations, those impacted by Culinary Operations, and and VGSOP’s and LSOP’s pertaining to the hotel as a whole, effectively adhering to and/or putting those policies into practice.

Leadership Skills:

• Establishes effective, two-way communication with all subordinates.
• Effectively coaches and develops all members of the Culinary team.
• Finds opportunities to develop all members of the Culinary team.
• Effectively conveys operating standards to all members of the Culinary team.
• Holds all members of the Culinary team accountable for performing to standards.

Relationship Skills:

• Always applies the principles of trust, honesty, respect, integrity and commitment.
• Develops working relationships with vendors, contractors, city officials and others to ensure the best interests of the hotel are a primary focus.
• Establishes confidence in the Culinary team among peers throughout the hotel and throughout Valencia Group.

Qualifications/Benefits

Work Environment:

• Interior of hotel in all areas of hotel.
• Primarily working in a kitchen environment: hot dishes, sharp objects, knives, boiling water, hot stoves/surfaces, potential was floors, slip resistant footwear required.
• Exposure to hot and cold temperatures, non-climate controlled office.
• Exterior of hotel with exposure to weather conditions during certain promotional events.

Physical Requirements:

• Standing/Walking: Frequently. Standing on line
• Crouching (bend at knees): Frequently, retrieving, storing supplies.
• Climbing: Frequently. Climb stairs, employee entrance, lobby.
• Reaching (overhead/extension: Occasionally, retrieving, storing supplies.
• Handling/Grasping: Frequently. Processing, preparing food, plating, cooking, cutting food products.
• Pushing/Pulling: Average weight occasionally 10 lbs. Maximum weight occasionally 30 lbs.
• Lifting/Carrying: Average weight frequently 10 lbs. Maximum weight occasionally 50 lbs. Luggage
• Typing
• Reading
• Viewing monitor
• Sitting: Working on computer, completing paperwork, attending meetings, driving to offsite events
• Talking on telephone
• Driving to/from offsite events

Experience and Qualifications:

• Minimum of 6 years in the culinary industry, full service hotel experience preferred
• Minimum of 5 years in a culinary leadership position
• High School diploma or equivalent
• Formal culinary training preferred
• Manager Food Handler's Certification
• TABC Certification

BENEFITS:

• Medical, Dental, Life insurance
• Paid Time Off
• Paid Community Service Days
• Click here to learn more

Valencia Hotel Group (and all its affiliates) is an Equal Opportunity Employer

Valencia Hotel Group provides equal employment opportunities to all persons. The company does not discriminate because of race, color, religion, sex, national origin, disability or ancestry in recruiting, hiring, placement, promotion or any other condition of employment and actively seeks a diverse and representative work force.

Qualifications