Executive Chef

About North Point Hospitality

Founded in 1978, North Point Hospitality is a multi-brand hotel development and management company based in Atlanta, GA. Our philosophy centers around developing upscale, brand-defining hotels in prime markets, partnering with industry leaders such as Hilton and Marriott. With a proven track record, North Point and its affiliate companies have developed 38 hotels from the ground up with a total investment over $600 million.

The company currently owns and operates 9 hotels in the southeast, including 8 Hilton and Marriott brands. An additional 5 hotels are either under construction or in active development.

As a member of the Management Team, the Executive Chef leads the food and beverage team, making all Department hiring and supervisory decisions. He/she manages the Department budget, makes menu decisions, ensures all proper food handling protocols are followed and that cleanliness standards are maintained.

• Leads Food & Beverage Team by creating and upholding standards for presentation and preparation of food and beverage items
• Prepares daily check list and starts all required kitchen prepares works.
• Prepares food of consistent quality following the designed recipes.
• Manages and labels all food containers as per safety standards.
• Manages and prepares inventories for pars, prep, line and storage.
• Conducts month-end inventory counts.
• Plans and implements new menus, brand and company standards.
• Keeps the kitchen area neat, clean and free of any potential safety hazards.
• Adopts standard regulation protocol to perform cleanings for all area of the kitchen and ensure all staff in the department adhere to these guidelines.
• Maintains all required logs.
• Properly handles kitchen equipment such as grills, oven, fryers, and etc.
• Maintains relationships and interacts with external vendors and suppliers.

Manages the work of line cooks.

Work Environment:
This job operates in a professional kitchen, dining room, bar areas, and office areas. Uniform dress may be required. This role routinely uses standard restaurant equipment, point of sale system, and standard office equipment such as computers and phones. Frequent interaction with other departments, vendors and guests.

Please note that this description is not designed to cover or contain a comprehensive listing of all activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice.

• High School Diploma, Certification or degree in Food & Beverage Service or similar area.
• Must speak, read, write and understand English.
• Minimum four-six years of related experience.
• 3 or more years of managerial experience.
• Knowledge of food preparation and presentation.

• Frequent standing, walking; occasional bending or lifting up to 25 lbs.

• Ability to delight guests by anticipating needs and responding in a friendly, helpful manner.
• Consistently caring and respectful attitude toward internal and external customers.
• Act as gracious host to all guests.

• Act with Managerial Courage.
• Anticipate and address department needs.