Executive Chef

EXECUTIVE CHEF Reports to: General Manager Department: Kitchen OUR STORY Edgy. Social. Dynamic. This is who we are. Welcome to a fine-art inspired, boutique hotel. A place to have fun. A place where we foster a spontaneous and ever-changing environment through art and unique signature experiences. A place to create unforgettable connections and memories for our guests. Refreshingly uncommon. Anything but generic. Welcome to The Forester Hotel. JOB DESCRIPTION The purpose of the Executive Chef at The Forester Hotel is to provide world class service to all guests. Executive Chef will be accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Work to continually improve guest satisfaction while maintaining the operating budget. ESSENTIAL DUTIES  The Executive Chef position is that of a working manager and is expected to fill shifts daily as needed  The Executive Chef must be proficient and reliable to work all shifts in any area of the kitchen  The Executive Chef must be on-call 24/7 including weekends and holidays.  Professional certification and specific training may be required to maintain the Exec. Chef position  Participate in total hotel management as a member of the hotel executive committee.  Learn and uphold all state health, safety and alcohol service laws.  Supervise cookery methods, portion control, and substitutions  Design and develop seasonal and specific menu promotions for restaurant, banquets and bar  Review banquet event orders and work with relevant departments to assure quality and satisfaction  Prepare weekly schedule for culinary staff  Conduct monthly inventory and prepares month end paperwork  Work with vendors to assure the highest quality, best value purchasing  Supervises kitchen operations and ensure compliance with all F&B policies, standards and procedures.  Maintains paper work relative to production chart, high cost control charts, EO''s and special orders.  Prepare ingredients needed for recipes of menu items.  Prepare food items according to prescribed recipes  Communicate food production problems with respective affected department heads.  Maintain food cost control while responsible for quality of food and food handling personnel.  Ensure compliance with all local, state and federal (OSHA, ASI and Health Department regulations)  Checks inventories for proper storage and rotation of food.  Responsible for food purchasing and menu development.  Assigns preparation levels based on projected business forecast  Indicates plan to work out any leftovers and dead items.  Supervises and trains in food production, food handling and sanitation certifications  Supervises and insures strict compliance to recipe use records  Interact with guests to obtain feedback on product quality and service levels.  Understand the impact department''s operation on the overall hotel financial goals and objectives and manages to achieve or exceed budgeted goals.  Maintains a continuous open-door policy to answer team member questions needing attention  Manage the human resources in the department to attract, retain and motivate the employees; hire, train, develop, empower, coach and counsel, conduct performance reviews, resolve problems, provide open communication vehicles, discipline and terminate, as appropriate. SKILLS, EDUCATIONAL BACKGROUND AND EXPERIENCE  Must have two years of hotel or restaurant experience  A degree from an accredited university in Culinary Arts, Hotel or Restaurant management is desirable  Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment.  Knowledge of techniques and equipment for preparing and presenting food products for consumption, including storage/handling techniques and sanitation standards.  Ability to read and interpret documents such as safety rules, operating and procedure manuals.  Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or employees of organization.  Ability to calculate amount such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry. CERTIFICATES, LICENSES, REGISTRATIONS  Food handling and sanitation certification. BASSET - Beverage Alcohol Seller and Server certificate PHYSICAL, MENTAL AND ENVIRONMENTAL REQUIREMENTS  Physically and visually able to utilize a computer keyboard, printer, phones, and basic office supplies  Firm and simple grasping is an ongoing requirement for all aspects of work  Lifting of supplies occurs occasionally and may be up to 50 lbs.  Able to stand and walk 90% of the work day and sitting is usually limited to short break  Reaching, pushing, pulling, and bending are required  Twisting of the body at the waist is required ACKNOWLEDGEMENT I have read and understand all the above. I have reviewed the duties for which I am responsible and understand this job description may be modified in writing at any time. This job description excludes marginal functions, incidental duties and special projects which I may be required to perform when assigned. I understand that this document does not create an employment contract and that I am employed by Janko Hospitality, LLC on an ''at-will'' basis. Signature ____________________________________________ (Employee) Date _____________ Signature_____________________________________________ (General Manager) Date ____________

Created: 2025-10-04