Ascent Hospitality has an extensive portfolio of hotels and a strong pipeline of new properties and acquisitions, but we’re not about numbers…we’re about people and that remains our foundation. Our culture expresses a memorable experience for all of our Team Members and guests alike. So we’re constantly looking for individuals who work well together for a unified purpose. For our leadership, we’re looking for accomplished individuals with a passion to serve others, strong communicators who clearly understand the needs of others and trendsetters who excel at challenges and change. If this is what you’re all about, consider joining our Team.

Ascent Hospitality is looking for a uniquely qualified hospitality leader to be our Executive Chef.

The Executive Chef is responsible for the overall food service throughout the Hotel and oversight of all kitchen staff to ensure optimal product and service is provided while operating within predetermined Brand, Company and budgetary requirements.

ESSENTIAL FUNCTIONS:

Supervise the kitchen and supervise the preparation and presentation of foods by chefs, cooks and pantry personnel, overseeing that all the food items are prepared according to specs.
Staffing for all kitchen areas, preparation areas and for supervising all employees throughout these areas.
Maintain an adequate supply of all food items such as meat, groceries, perishables, etc. used at the hotel
Ensure that purchases are made using specifications and make appropriate changes when specification changes are warranted.
Inspect all storage areas to insure that the best sanitation possible is maintained and that all equipment is functioning properly.
Ensure that sufficient quantities of pre-prepared items are available to meet projected demands and are stored in a manner which increases their usefulness as well as maintain quality.
Ensure that all prime cuts of meat are broken down properly by weight; ensuring that the waste in trimming prime cuts is minimized, and that meat scraps are properly utilized and the fat is retained for rendering.
Provide variety in menu preparation; within budgetary limitations.
10. Select recipes which offer a product that is tasteful and contains ingredients and portion sizes that will ensure that cost standards are being met.
Responsible for maintaining adequate training programs for kitchen personnel.
Inspect the portion sizes and taste qualities of all items to ensure they are being properly prepared.
Ensure that the kitchen is prepared to start service on a timely basis.
Ensure that orders received from servers are clearly understood so that "returns" due to faulty preparation are minimized.
Responsible for the sanitation of all food preparation and storage areas and equipment.
Inspect all equipment for proper maintenance and report deficiencies to Engineering.
Ensure that an adequate supply of equipment is available.
Remain alert, courteous and helpful to the guests at all times.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES:

Must be able to understand, read, write and speak English, to effectively communicate with Team Members and Guests and to work with required recipes and menus etc.
Must adhere to and ensure that all health and safety standards are maintained in the kitchen.
While performing the duties of this job, the employee works with machinery with moving mechanical parts and must be able to safely and effectively utilize kitchen equipment and utensils that require focus and skill.
Must maintain a neat and professional appearance upholding Company appearance standards at all times.
Must be able to apply commonsense understanding, in carrying out instructions
Must be able to comply in standardized situations with little variation.
Must be available to work flexible days and shifts, including Holidays.
Must be able to work without constant supervision.

PHYSICAL DEMANDS:

While performing the duties of this job, the employee will be required to: stand on hard surfaces and be exposed to warm temperatures for long periods of time; use arms, hands and legs repetitively; handle, or feel various food products, utilize kitchen equipment and utensils; reach with hands and arms; and stoop, kneel, crouch, or crawl.
The employee routinely is exposed to cold temperatures in freezers and walk-in refrigerators and hot temperatures from open flames on stoves and oven; is required to walk, balance, talk, hear, taste and smell.
Must regularly be able to carry and lift items in excess of 25 pounds without assistance.
Must be capable of effectively using close vision, distance vision, close and distant hearing, color vision and sense of smell and taste.

QUALIFICATION STANDARDS:

High School Diploma or equivalent is required.
Three or more years’ experience as Sous Chef or Executive Sous Chef in a hotel or restaurant preferred.
Must have excellent customer service skills
Must obtain food Handler’s Certificate within 30 days of hire.
Must obtain ServSafe certification within 30 days (if not certified).
Must have excellent interpersonal and communication skills with a strong focus on customer satisfaction.
Must be able to lead and motivate a team.

EEO Employer

Trilogy Hotel Montgomery

It’s the perfect spot to power down and unwind for anyone who loves beautiful design. Our stylish guest rooms offer the perfect oasis after a day of work, play, or exploring the city sites. we keep things simple with clean lines and custom-designed furniture.

Custom-designed with graceful urban accented and handcrafted elements, our stylish Montgomery accommodations are both richly textured and comfortably refined.

Endlessly comfy and perfectly unique, our guest rooms and suites offer lofty ceilings, large windows, bright natural light, and original artwork by local and regional artists. The fully-restored maple and pine floors and custom, reclaimed-wood furniture evoke the long history of the three buildings.