Executive Chef
Penn Hotels & Marinas
Job Description
Position: Executive Chef
Reports To: Food and Beverage Manager
Job Summary:
To ensure that food is produced to a high standard in a safe and hygienic manner and according to
approved procedures. To work closely with the dining room staff to ensure 100% guest
satisfaction. Supervise and train staff to ensure and maintain excellence in quality service.
Review all guest comments and employee performance with a view towards customer
satisfaction, maximizing revenues and optimizing profits.
Duties and Responsibilities:
1. Planning and development and pricing of all menu items, including banquet and other
special events.
2. Preparation of requisitions for food and beverage and other restaurant supplies.
3. To ensure that purchasing, storage and issuing of food items are carried out efficiently
and according to approved procedures.
4. Ensuring that sufficient supplies are on hand to operate the restaurant; carry out weekly
stock-taking of food items in storage and report quantities to management.
5. Ensure that standard recipes are developed for all dishes produced in the kitchen.
6. Efficient organization of the kitchen and the related staff, including preparation of the
weekly work schedule covering all shifts,
7. Supervision of the restaurant staff, including the monitoring of floor staff and
recommendations on needed changes or disciplinary action.
8. Supervision of and preparation of food items, as necessary, including methods, portion
control, consistency in preparation as per standard recipes and pricing.
9. To ensure that kitchen costs are controlled and kept within budget.
10. Coordinating the maintenance and repair of restaurant equipment.
11. Supervision of the proper cleaning of the restaurant facility and the maintenance of safe
and hygienic work practices.
12. Ensuring compliance with health and safety regulations and guidelines and report any
exceptions.
13. Training and development of the kitchen staff and encourage them to increase their skills
and further their careers within the industry. To enforce punctuality, personal appearance
and professionalism among the food and beverage staff.
14. Complete performance reviews, coach, counsel and discipline staff as necessary.
15. To promote a positive imagine of the establishment both inside and outside the premises.
16. Familiarize yourself with all aspects of Food and Beverage Department policies.
17. Any other duties that is pertinent to the Food and beverage Operations.
KNOWLEDGE REQUIRED:
Candidates must have a sound understanding of food preparation and management, including
banquet management. Associate Degree or equivalent training and experience. Five (5) years
hands-on culinary experience, including guest relations. At least three (3) years staff supervisory
experience and ability to work with computerized restaurant programs. .