Executive Chef

Sheraton Midwest City Hotel at the Reed Conference Center, Midwest City, OK

Posted June 18, 2017

Fast Growing Hotel Management Company seeking Executive Chef!

 

 

Aimbridge Hospitality is one of the largest and most dynamic independent management companies in North America and the Caribbean. With an award winning portfolio of over 450 hotels and resorts with more than 63,000 guestrooms, our company operates across a full spectrum of property types in addition to independent luxury, boutique, and lifestyle hotels.

Requirements

Education & Experience:

  • At least 5 years of progressive experience in a hotel or a related field, a 2-year college degree, and 3 or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field.
  • Must be proficient in Windows operating systems, Company approved spreadsheets and word processing.
  • Supervisory experience required.

Physical requirements:

  • Long hours sometimes required. Typically a 50 hour work week.
  • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
  • Ability to stand during entire shift.

Mental requirements:

  • Must be able to convey information and ideas clearly.
  • Must be able to evaluate and select among alternative courses of action quickly and accurately.
  • Must work well in stressful, high pressure situations.
  • Must maintain composure and objectivity under pressure.
  • Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
  • Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
  • Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by coworkers and guests.
  • Must be able to work with and understand financial information and data, and basic arithmetic functions.

What you will be doing

  • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
  • Maintain regular attendance in compliance with Aimbridge Hospitality standards, as required by scheduling which will vary according to the needs of the hotel.
  • Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).
  • Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.
  • Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, CPR and First Aid
  • Maintain a warm and friendly demeanor at all times.
  • Maintain food costs within budget guidelines.
  • Establish and maintain a file of recipe cards according to Aimbridge Hospitality standards.
  • Attend Weekly F&B Meeting.
  • Conduct monthly department meetings with kitchen staff according to Aimbridge Hospitality standards.
  • Motivate, coach, counsel and discipline all Kitchen personnel according to Aimbridge Hospitality S.O.P.'s.
  • Review kitchen staff's worked hours for payroll compilation and submit to accounting on a timely basis.
  • Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to Aimbridge Hospitality standards.
  • Be responsible for developing a manager as assigned by the Corporate Office, including sign-off on all competencies and assist in his/her placement.
  • Prepare and conduct all Kitchen interviews and follow hiring procedures according to Aimbridge Hospitality S.O.P.'s.
  • Conduct all 90 day and annual employee performance appraisals according to Aimbridge Hospitality S.O.P.'s.
  • Ensure implementation of all Aimbridge Hospitality policies and all house rules.
  • Prepare, implement and maintain a record of food specifications.
  • Oversee all kitchen work areas including cooks and stewards.
  • Prepare employee shift schedule according to the business forecast, payroll budget guidelines and productivity requirements. Present the Schedule and the Wage Progress Report to the General Manager weekly.
  • Ensure that wage progress and productivity reports are competed accurately and on a timely basis according to
  • Aimbridge Hospitality S.O.P.'s.
  • Ensure compliance to brand and company training using the steps to effective training according to Aimbridge Hospitality standards.
  • Maintain a clean kitchen by implementing and maintaining a standard of "Clean As You Go."
  • Maintain proper record keeping (receiving tickets, invoices, transfer logs) according to Aimbridge Hospitality standards.
  • Participate in required M.O.D. coverage as scheduled.
  • Supervise staff in all food preparation, including proper receiving and storage of all food and food-related items.
  • Expedite peak meal periods by maintaining a "hands on" approach.
  • Complete all paperwork required by Aimbridge Hospitality on a timely basis.
  • Review B.E.O.s and attend the Daily B.E.O. Meeting.
  • Develop and adhere to kitchen budget according to Aimbridge Hospitality standards.
  • Participate in and oversee monthly food inventories.
  • Cost out breakfast and salad buffets quarterly (at a minimum).
  • Participate in special F&B promotions and critique them after implementation.
  • Ensure competitive bidding and adhere to corporate purchasing guidelines.
  • Develop and implement systems to control waste.
  • Review/change menus as per corporate directive and hold menu tastings after a menu change.
  • Recommend to General Manager all kitchen operating supplies and capital purchases required.
  • Maintain awareness of local competition and industry trends.
  • Develop employee morale and ensure training of all Kitchen personnel.
  • Train all kitchen staff to Aimbridge Hospitality standards using the steps to effective training according to Aimbridge Hospitality standards.
  • Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments.
  • Ensure that Kitchen employees are at all times attentive, friendly, helpful and courteous to guests, all other employees and managers.
  • Maintain follow through for all guest requests and complaints presented to the kitchen.
  • Determine and price daily special. Ensure specials are served to standard, plated properly and evaluated for success/repeat use.
  • Develop production schedule for work assignments.
  • Establish and maintain key control system.
  • Attend monthly all-employee meetings and any other functions as required by management.

Sheraton Midwest City Hotel at the Reed Conference Center

5750 Will Rogers Road

Midwest City, OK 73110

Telephone (405) 455-1800

Aimbridge Hospitality

Aimbridge Hospitality is one of the largest and most dynamic independent management companies in North America and the Caribbean. With an award winning portfolio of over 500 hotels and resorts with more than 70,000 guestrooms, our company operates across a full spectrum of property types in addition to independent luxury, boutique, and lifestyle hotels. Our highly resourced company offers an unrivaled track record of creating and maximizing asset value and holds an enviable position as an exclusive management company approved to operate all brands within the Marriott, Hilton, Hyatt, Starwood, Wyndham, and InterContinental systems as well as their respective newly launched soft brands.

Aimbridge Hospitality Culture

Aimbridge Hospitality is and will forever be a “high touch” organization. From the principals to the front line associates, the Aimbridge team is engaged in guest, partner (both investment and brand), and associate satisfaction. At Aimbridge Hospitality, we value passionate people who love to be challenged and desire the freedom to contribute to the overall success of the organization.

Having fun helps us keep perspective! If we’re happy, our guests will be happy. Our work place culture values family, work life balance and community.

Career Advancement at Aimbridge Hospitality

Aimbridge Hospitality values innovative ideas that ensure high productivity and rewards those willing to step forward and help us develop passionate team members that deliver outstanding guest service and top financial results. We want you to succeed and explore new positions in which allow you to progress your career. Our culture and programs prepare you to meet and exceed your personal goals through:

  • Every leader knowing the key to success is to always be training your team members, and to proactively encourage and provide them with opportunities for advancement.
  • Manager In Training (MIT) programs to develop performing hourly staff into management opportunities.
  • General Manager In Training (GMIT) programs to prepare performing management staff to take the keys to their first hotel.