The Artisan Hotel is searching for talented, seasoned, dedicated, and passionate Executive Chef to run our multiple level of food service operations.
Tuscan Brands serves Rustic Artisan Italian Scratch made food, and we need people with a passion for delivering an exemplary dining experience. We value and celebrate our teams, hosting numerous all-company outings, delivering ongoing training, investing in their education within the industry, and reward our most exemplary employees, even sending our server and Leadership Team of the year to Italy for a week!
Job Scope of the Executive Chef |
· To develop and implement business strategies for the hotel that are aligned with the company’s overall mission, vision, values, and strategies
· Participate in the development of the hotel’s business strategies.
· Develop and implement strategies for the kitchen that support achievement of the hotel’s goals.
· Monitor status regularly and adjust strategies as appropriate.
· Develop the annual budget in conjunction with the controller and F&B Director
· Create an environment for employees that is aligned with the company culture through constant communication and reinforcement.
· Deliver the company experience for guests and employees.
· Communicate and reinforce the service vision for the hotel to managers and employees.
· Create an environment at the hotel designed to stimulate all senses through personal services, amenities and experiences provided by employees.
· Ensure that the hotel delivers the company experience by reviewing hotel operations from the customer’s perspective as well as from a business perspective.
· Keep current on pulse of the guests, constantly seeking opportunities to follow up on their experience.
· Provide employees with the tools and environment they need to deliver the company experience.
· Develop and implement strategies and practices that support employee engagement.
· Create luxury for the senses by developing and implementing a fine dining experience.
· Seek out sources for fresh food; monitor all produce and meat for freshness.
· Tailor menu based on product availability; create distinctive daily specials that incorporate seasonal or special-order ingredients.
· Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
· Coordinate service with restaurant and banquet operations.
· Manage the kitchen operation.
· Develop and implement annual budget; monitor actual versus budgeted expenses.
· Recommend menu pricing.
· Oversee the inventory, purchasing and disbursement of all supplies.
· Ensure that proper sanitation practices are followed.
· Recruit and select staff.
· Schedule staff based upon forecasted volumes.
· Prepare reports summarizing food and beverage profitability, customer satisfaction, etc.
REQUIRED SKILLS | SUCCESSFUL FACTORS
· Focus on the customer: Seek to understand the internal/external customer and meet the needs of both the customer and the company.
· Think creatively: Develop innovative approaches and imaginative solutions that meet real needs.
· Apply professional, product or technical expertise: Demonstrate the ability to apply technical, professional or product expertise to real world situations.
· Improve continuously: Constantly assess and adapt to current practices to perform a task better, faster, or more efficiently.
· Attend to detail: Ensure that data is accurate, and work is thorough, meeting the highest standards.
· Build strong relationships: Foster trust and cooperation among coworkers, customers, and suppliers; develop and sustain personal contact in order to provide mutual benefit.
· Share information: Provide information so that coworkers, customers, and suppliers understand and can take action.
· Drive for results: Work to achieve high levels of personal and organizational performance in order to meet or exceed objectives.
· Foster teamwork: Work well in a team environment and motivate teams to sustain exceptional levels of performance.
MINIMUM QUALIFICATIONS
· High School diploma or equivalent or vocational training certificate; college preferred
· Minimum experience of 5-8 years in hotel service preferred
· Have completed training in area of alcohol service and maintain current
· Have completed training and maintain current in NH Liquor Commission Management Training Seminar
· Current Certification in CPR and First Aid
· Solid communication skills
· Proficient in Microsoft Office, Point of Sale and restaurant management software and ability to compute basic arithmetic
· Ability to work flexible hours
Job Type: Full-time
Benefits:
- 401(k)
- Dental insurance
- Flexible schedule
- Food provided
- Health insurance
- Paid time off
- Vision insurance
Shift:
- Day shift
- Evening shift
- Night shift
Supplemental pay types:
Weekly day range:
- Monday to Friday
- Weekends as needed
Work setting:
Ability to commute/relocate:
- Salem, NH 03079: Reliably commute or planning to relocate before starting work (Required)
Experience:
- Culinary experience: 5 years (Preferred)
- Cooking: 5 years (Preferred)
Work Location: In person