Job Description
Job Description
Executive Chef:
The Director of Culinary is responsible for the development of all culinary aspects with emphasis on product under the DeRomo’s brand for the restaurant to ensure the highest level of customer service, fresh gourmet foods and outstanding dining experiences. This is a fixed term role with opportunity of continuation.
Salary commensurate with experience and education.
Essential Functions:
- Supervises all Food and Beverage operations to assure a continual level of outstanding product and customer service
- Ensures a culture of continuous improvement, and creates a team that works to take care of each other
- Ensure that guest service goals are met and exceeded in each Food and Beverage area
- Assists with budget preparation and monitors throughout the fiscal year to attain goals
- Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met
- Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized. Meets or exceeds gross profit margins
- Helps plan and approve external and internal marketing and sales promotion activities for all food and beverage including banquet functions
- Manages short and long-range training and development for culinary team
- Reviews the menus and food products proposed for all outlets and special events
- Establishes quantity and quality output standards for personnel in all positions within the food/beverage departments
- Ensures that all legal requirements are consistently adhered to including wage and hour and federal, state and/or local laws pertaining to alcoholic beverages and food safety and sanitation
- Researches competitive sets to aid in strategic planning and impact revenue
- Monitors market trends and develops an analysis of the cost/profit benefits
- Develops and implements policies and procedures for food and beverage departments
- Monitors purchasing and receiving procedures for products, including packaging and supplies to ensure proper quantity, quality and price for all purchases
- Researches and reviews new techniques for food presentation and service in a manner and variety to maximize guest satisfaction and to minimize operating costs
- Greets guests and oversees actual service on a routine, random basis
- Develops on-going professional development and training programs for food production
- Serves as a member of the property Executive Committee
- Maintains appearance, upkeep and cleanliness of all food and beverage equipment and areas, including storage rooms and back of house areas.
- Monitors employee dress codes according to policies and procedures
- Approves all product invoices and oversees physical inventory
- Trains, follows and promotes Columbus Hospitality’s Core Values