Executive Chef

Avion Hospitality Employee Services LLC•Tulsa, OK

13d

About The Position

Come and join the exciting team at one of Tulsa Downtown venues and long-time staple in the community! At Hyatt Regency Tulsa, we continue to emphasize and maintain a positive culture surrounding our core values, focused on exceptional standards & experience for not only our guests, but for our employees first and foremost. We are looking for our next valued superstar to join our fun-loving, thriving team! At the Hyatt Regency, we look for people, like you, who love to create memorable experiences shared around food and drink. Your authentic style and passion for community reflects in all that you do. Our people are the foundation of the organization and together with your entrepreneurial spirit we can create powerful, memorable connections with both hotel guests and local patrons through the art of dining and drinking. JOB OVERVIEW: Executive Chef Our Executive Chef is a leader of the restaurant Culinary Team and Kitchens – responsible for being an integral driver of F&B excellence, promoting total Guest satisfaction and a high level of employee morale by overseeing Hyatt Regency restaurant Culinary with the bottom-line intent of business growth and success. You will oversee multiple and varied units, including but not limited to restaurants, banquets, and catering events, and in room dining.

Requirements

10+ years of relevant experience in a hotel environment with independent restaurants
Proven track record achieving business results across multiple businesses
History of leading, motivating, and coaching teams to achieve objectives
Previous experience navigating complex business problems, collaborating with leads across corporate functions, presenting at the executive level, working with corporate business partners, and leading cross-functional large-scale initiatives
Excellent oral and written communication skills, including ability to communicate in English
Excellent interpersonal skills with ability to advise effectively and tactfully, counsel, coach, resolve conflict, and negotiate within all levels of an organization
Internal and external customer-focused with sound judgment, excellent financial and strategic skills, and restaurant profit and loss analysis experience
"Win together" mentality
Basic proficiency with Microsoft Office Product Suite, advanced proficiency preferred
Role requires standing, bending, climbing stairs, and lifting and carrying 35 pounds
Must be willing to work a flexible schedule based on business needs, which will include evenings, weekends, and holidays
Always maintain a professional appearance and manner
Ability to be mobile for significant distances between and within buildings
Ability to observe performance and detect signs of emergency situations and respond with proper action
Must be willing to “pitch-in” and help co- workers with their job duties and be a team player
Ability to multi-task and delegate day-to-day operations and admin, special projects, & duties

Responsibilities

Oversee ALL Culinary Operations
Managing the sous chefs guiding their oversight of the kitchen staff with primary focus on selection, training, and supervising of daily work assignments
Act as a coach and mentor; manage performance by setting objectives, deliver performance reviews, provide ongoing performance feedback, and administer corrective action when needed.
Monitor and train all staff in proper sanitation procedures. Ensure that all employees are in assigned uniforms and serving safe food.
Oversee daily production from main kitchen department to ensure proper presentation and preparation to event guidelines.
Conduct regular walk-throughs and random food tastings
Review event orders (EOs) with Banquet Chef to give thorough explanations of methods and presentation.
Assist the Director of Food & Beverage in presenting new menu items and relevant culinary information to the sales team, culinary staff, and other aspects on an on-going basis.
Continually monitor cleaning and maintenance of all kitchen equipment according to sanitation guidelines
Provide inspirational leadership while supervising and culinary members during day-to-day operations
Accountable for all A La Carte Menus and banquet items and Restaurant Culinary Staff
Create and execute an exciting culinary program and effectively manage the events from start to finish.
Recruit and select talented team members who will enhance the brands culture and provide opportunities for growth and development to retain staff
Keep up to date with Critical Action Plan & Management Operating Plan
Abide by the AOR (Area of Responsibility)
Work with the Director of Food & Beverage on driving & creating innovative culinary ideas and promotions
Work with Director of Food & Beverage on strategy, F&B financials, Forecast, Expenses, and driving revenue
Any other tasks or assignments assigned to you