Executive Chef - Woodcliff Hotel and Spa

Location: Village of Fairport

Schulte Companies -  - Responsibilities:
Responsible for long- and short-term planning and day-to-day operations of the kitchen and related culinary departments.;
Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.;
Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.;
Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment, which meets/exceeds federal, state, corporate, and franchise standards and regulations.;
Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.;
Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.;
Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.;
Perform various other duties as assigned to meet business objectives;
Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy.