Executive Chef,_ Freighters Eatery & Taproom, Banquet/Catering Operations_

Come and join this dynamic team and help lead us to continued success! Strong leadership, team players, positive attitudes, a desire to teach and develop others, and serving our guests are all non-negotiable! If this sounds like you, please apply!!

As the Executive Chef, you will be responsible for leading the entire culinary production and continuing efforts to deliver outstanding guest service and financial profitability. Specifically, you will be responsible for our creative menu development, design, and culinary production in Banquets and in Freighters Eatery & Taproom. This role also oversees the Stewarding support team.

The ideal candidate for this exciting role will be an innovative chef with strong leadership experience in managing teams, high volume banquet production along with overseeing our restaurant.

ESSENTIAL JOB FUNCTIONS

• Lead daily culinary production, to include, but not limited to, preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability
• Candidate must be able to control cost to meet or exceed food and beverage budget while maintaining the highest operational and guest
• Seeks opportunities to publicize the food and beverage outlet and catering facilities through development and implementation of a public relations strategy and by building a network in the community
• Writes, maintains and updates all menu specifications, recipes and pictures, production forecasts and ensures same are being followed. You will select, train, supervise and work with all Chef's and Cooks in the proper preparation of menu items to present food according to standards
• Maintain a strong relationship with vendors, communicating to them all current and future needs and negotiating pricing for the best of the restaurant.
• Assist in purchasing of all food and non-food products, ensuring that Order Guides and Purchase Orders are used in all transactions
• Evaluate new products that could enhance standards and increase profitability
• The Executive Chef hires, trains, schedules and evaluates the staff of stewards, ensuring the highest possible level of sanitation and safety in our kitchen. Maintains established par inventory of cleaning chemicals and establishes a preventative maintenance plan for dishwashing equipment
• Assists the General Manager in purchasing and maintaining inventory of culinary and banquet supplies including dishware, glassware, silverware, pots and pans
• In charge of the china, silver and crystal for the restaurant: organizing, storing and cleaning in keeping with the high level of table presentation and with a minimum of replacements due to misuse or damage
• Manage and participate in daily banquet culinary operations, to include, but not limited to, preparation and production of meals, supervision of food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
• Analyze Banquet Event Orders to plan and coordinate the food and beverage portion of client functions with other managers involved
• Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation
• Visually inspect, select and use quality food and beverage products including, but not limited to, fruits, vegetables, meats, fish and spices
• Create and implement new menus and individual food items
• Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, conducting counseling and assisting with evaluations, scheduling and assigning work and delivering recognition and reward
• Recruit, interview and train team members

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

REQUIREMENTS

Education and/or Experience

• High School Diploma or equivalent required
• College degree and/or culinary degree preferred
• 3+ years as an Executive Chef in a full-service, high volume banquet hotel and/or restaurant required
• Must have hands on experience with food inventories and good understanding of all that impacts Food cost.
• Must be well versed in writing schedules and meeting or beating budgeted labor costs through effective management.
• Must possess strong leadership skills to motivate and develop staff, the ability to build a team, self-confidence and a hands-on approach and be flexible and not afraid of change.
• Must have a professional appearance and warm, accommodating, confident, enthusiastic, motivating personality and abide by the principles, goals and policies of Freighters.
• Due to the nature of the hospitality industry, employees are required to work varying schedules, including nights, weekends and holidays, to accommodate the business and demands of the hotel.

REASONING ABILITY

Ability to supervise and delegate work to other associates. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate.

Job Type: Full-time

Pay: $65,000.00 - $80,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 3 years

Shift:

• Day shift
• Evening shift

Supplemental pay types:

• Bonus pay

Weekly day range:

• Weekend availability

Work setting:

• Casual dining restaurant

Ability to commute/relocate:

• Port Huron, MI 48060: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Executive Chef: 3 years (Preferred)
• Culinary: 5 years (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: One location

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