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Executive Chef – Hotel Saranac

Company Name: RGH Hospitality

Position: Executive Chef

Purpose: As the Executive Chef of The Hotel Saranac, which will be known for its “Adirondack to Table” concept, will be responsible for meeting and exceeding product quality standards, guest service standards and overall profitability.

Scope: The executive chef will be responsible for all of the food outlets: Restaurant, Lobby Bar, Room Service, Spa, To-Go Products, Terrace and Banquets. The responsibilities will consist of menu planning, food costing, provisioning, food preparation, food presentation, dessert and pastry production, oversee stewarding and sanitation.

Core Values:
We are a performance driven company that excels at meeting our objectives
We deliver superior customer service and quality every day
We operate with a sense of urgency and discipline
We keep our word and do what is right
We succeed through professional development and teamwork
We recognize excellence and celebrate success
We invest resources in the communities we serve

Key Result Areas: A KRA is a major business objective of the company supported by performance standards that are measured by time, cost, quality and reliability and managed through executable detailed action plans agreed to by team members and individuals accountable for the performance to achieve the company KRA objective. Your KRA’s are: Free Cash Flow/Revenue Production, Guest Service, First Class Condition and Asset Protection, Employee Development

Reports to: The Hotel Saranac General Manager with a strong dotted line relationship to the RGH Food and Beverage Director

Working Relationship: We are a company that works by process management and teams, taking a process from the beginning to the end and your position will connect to the following positions: Director of Employee Development, AGM, Director of Sales, Catering Sales Manager, Food and Beverage Manager

Direct Reports: Banquet Chef, Restaurant Chef, Line Cooks, Banquet Cooks, Stewards, Expeditor

Team Member of: Hotel Saranac Operating Team, Free Cash Flow/Revenue Production Team, Asset Protection Team, First Class Condition Team and Guest Service Team

Methods of Reporting: The executive chef will produce a monthly property performance report. This report will be used to measure the performance of your Key Result Area performance standards, including overall revenue and profitability on a monthly and year to date basis and products and guest service scores as established by RGH Hospitality.

Your specific responsibilities and authority by KRA are listed below:

  • Free Cash Flow/Revenue Production
    To manage the food cost within the budget by outlet as measured as a percent of sales
    Authority Level: Do It
  • To manage labor cost within the budget as measured by total labor for food production vs. budget
    Authority Level: Do It
  • To manage the food ordering, receiving and storage per policies as established by the management company
    Authority Level: Do It
  • To develop and price menu items consistent with the food cost metric as established by the management company
    Authority Level: Do It
  • To be a member of the free cash flow/revenue production team with mutual accountability for top line revenue and bottom line free cash flow
    Authority Level: Do It
  • To prepare an annual budget and business plan for the food operation that meets the overall business goals as established by the management company
    Authority Level: Do It
  • To maintain the highest level of culinary standards and skills by meeting and exceeding our objectives by reviewing guest feedback through Medallia and guest comment cards
    Authority Level: Do It
  • To schedule all back of house employees within the developed budgetary guidelines
    Authority Level: Do It
  • To establish cost control guidelines to minimize food waste by developing food par levels for each menu item
    Authority Level: Do It
  • To develop inventory sheets to measure the months food cost verse the standard of 30%
    Authrotiy Level: Do It
  • To develop ordering guides to manage par levels for all food outlets
    Authority Level: Do It
  • To manage and calculate figures such as discounts and percentages
    Authority Level: Do It

Performance Standards: Guest Service Team

  • To be a member of the guest service team to meet and exceed guest service standards and expectations by delivering superior customer service and quality everyday as measured by customer comments on the Medallia customer survey
    Authority Level: Do It
  • To interact with food and beverage management team once a month to ensure that we are meeting/exceeding guest expectations
    Authority Level: Do It
  • To develop an action plan with the Guest Service Team to close any GAPS that exist in the guest service standards as set by RGH Hospitality
    Authority Level: Do It
  • To develop recipes and recipe books to ensure product quality and consistency is continuously kept through all time periods and food outlets
    Authority Level: Do It
  • To provide training and professional development through team process by creating training manuals for each position in the kitchen
    Authority Level: Do It
  • To visit dining area during service ours to receive guest feedback on food quality and presentation
    Authority Level: Do It
  • To ensure proper service standards and food quality standards are being kept per hotel and RGH management expectations from guest feedback received through Medallia
    Authority Level: Do It
  • To participate in all Employee Hotel Saranac team meetings four times a year to recognize excellence and celebrate the success of others
    Authority Level: Do It

Performance Standard: Asset Protection

  • To operate with a sense of urgency by managing kitchen staff, coordinating with human resources for recruitment, training, development and accountability of staff
    Authority Level: Do It
  • Responsible for the overall management of the kitchen staff, which includes: sous chefs, banquet chef, lead line cooks, cooks and stewards
    Authority Level: Do It
  • To ensure compliance with state and local health department regulations
    Authority Level: Do It
  • To ensure all brand required life/safety controls are in place and are certified as current to meet the brand standard
    Authority Level: Do It
  • To ensure all food orders are placed and purchased through government approved food vendors
    Authority Level: Do It
  • To interact with food and beverage management team to resolve any underlying problems and to use ADP as the company human resource expert and only make decisions regarding employee discipline and termination with their counsel and advice
    Authority Level: Do It
  • To ensure a safe, clean and positive work environment is kept at all times by posting job safety posters and participating in ADP required training classes
    Authority Level: Do It
  • To affectively deliver all required information to managers and coworkers in a timely manner by keeping our word and doing what is right
    Authority Level: Do It
  • All matters in the Executive Chef/Beverage Managers office are confidential and must not be discussed with any individual other than the management team or that individual. All records of disciplinary action will be kept with the General Manager in a safe and or a locked drawer.
    Authority Level: Do It

Performance Standard: First Class Condition

  • To establish cleaning and productivity guidelines for all food outlets by creating daily and weekly cleaning checklist
    Authority Level: Do It
  • To ensure all back of house guidelines are consistently kept by reviewing the completion of daily and weekly checklist
    Authority Level: Do It
  • Responsible for the development and implementation of preventative maintenance schedules for all kitchen and banquet equipment
    Authority Level: Do It
  • Maintain guest scores for all first class condition product ratings above 90% in the 9-10 rating category
    Authority Level: Do It
  • To be part of the first class condition team to maintain a 90% or better in first class condition in all food and beverage outlets as scored through the internal RGH audit
    Authority Level: Do It

Qualifications:
To perform this job effectively and successfully, the person must be able to perform each task and duty in a satisfactory and timely manner. The items listed below are representative of the knowledge, skill and abilities required

Education/Experience:
Requirements include a minimum of 5 years’ experience serving as an Executive Chef of a hotel with multiple outlets including restaurant, room service and banquets or equivalent experience to include 3-5 years’ experience in a Culinary leadership role, at a first-class Hotel, Restaurant or other Culinary operation, with related experience in a multiple outlet kitchen. Culinary degree or equivalent experience is also required.

Language Skills
Ability to read, analyze and interpret general business, technical procedures, company journals and government regulations. Ability to write reports and procedural manuals. Affectively deliver all required information to managers and coworkers

Computer Skills
Typing skills
Windows XP or newer, Work, Excel and Outlook
Thorough working knowledge of POS system

Certificates and Licenses
Serve Safe Certified

Physical Demands
The employee will be required to stand, walk, sit, reach with hands and arms, kneel and crouch. The employee must occasionally lift or move 50 pounds

Travel Requirements
The employee will need to be able to travel

Please send your resume and cover letter to Michael.Salyers@hilton.com.