Executive Chef

Cambria Hotel Lake Placid • Lake Placid, NY • 1w ago

Position Overview:

Matrix Hotels is seeking an outstanding leader to direct and oversee the Cambria Hotel Lake Placid's kitchen operations including menu creation and cost, preparation and presentation while adhering to quality and safety standards. This is a phenomenal opportunity for the right person continue to shape a new restaurant, 4,000 sf of meeting space, and outdoor event space at Lake Placid's newest resort hotel!

Job Responsibilities:

Develops and implements kitchen policies and procedures.

Makes decisions for daily culinary and beverage operations, including exceeding guest expectations and increasing revenue and profit.

Works with hotel management and sales team to create new and unique restaurant and banquet menu items and specials using various ingredients in an innovative way.

Controls department costs such as food, beverage, supplies, uniforms, and equipment, and works with vendors to get the best products at cost-effective prices.

Minimizes COGS without affecting the customer experience.

Monitors vendor and supplier performance to ensure quality and cost effectiveness.

Negotiates contracts and resolves disputes with vendors.

Oversees purchasing to stay within department budget.

Sets pricing and service standards.

Trains kitchen staff to standards as well as monitors performance.

Coordinates all kitchen food preparation, including processes, portioning, and garnishing.

Ensures cleanliness and safety standards are met while minimizing waste and maximizing cost/production ratio.

Directs and guides cooks and kitchen staff with various assignments.

Designs and creates usable, workable, and practical space for food and beverage needs.

Inspects and controls quality of food product line evaluate standards of service.

Ensure compliance to brand standards related Food and Beverage.

Perform all other reasonable duties as assigned by GM.

Qualifications:

At least 3 years of kitchen management experience.

Experience working in a hotel and / or banquet facility.

Demonstrated skills and ability to create new menu items,

In-depth knowledge of the food and beverage industry and trends.

Must be able to demonstrate clear and concise communication skills.

Ability to evaluate and select among alternative courses of action quickly and accurately.

Able to work well in stressful high-pressure situations while maintaining composure and objectivity.

Knowledge and experience with forecasting, budgeting, labor management and purchasing to ensure maximum productivity.

Demonstrates critical and creative thinking skills.

Maintains professional working relationship and promotes open lines of communication with mangers, employees, and other departments.

The successful candidate will be energetic, persuasive, and well organized.

Ability to solve complex problems and make decisions.

Ability to negotiate, prioritize and multi-task.

Self-motivated and goal oriented.

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