Executive Chef

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.

We are currently looking for a seasoned individual for the position of Executive Chef for our full- service hotels in Alabama. 

The right individual will be a self starter with a strong attention to detail and the ability to get the job done. 

Job Purpose: To supervise food preparation of all food outlets and banquets of the hotel ensuring standards are maintained as set forth by management.

Job Responsibilities:
1. Supervise food preparation staff: hiring, terminations, disciplinary actions, performance evaluations and development.
2. Schedule all employees under his/her supervision, maintaining adequate staffing levels while adhering to labor standards guidelines.
3. Supervise all cooking operations, including methods, portioning, and garnishing. Ensure attractive presentation of all food and dishes.
4. Plan meals and develops menus.
5. Assist the GM or Director of F&B and sales staff with banquets, parties, and other special events.
6. Requisition food and equipment, giving specifications, quantities and quality descriptions.
7. Monitor budget and assists GM or Director of F&B in developing annual operating budget. Assist in maximizing revenues and profits.
8. Other duties as assigned.

 Job Skills: 

1. Must be able to "prep" food products, using standardized food preparation techniques.  

2. Apply principles of rational systems to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Interpret a variety of instructions furnished in written, oral, diagrammatic, or schedule form.  

3. Compute discount, interest, profit and loss; commission, markups and selling price; ratio and proportion, and percentages. Calculate surface, volumes, weights and measures.  

4. Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct grammar.  

5. Determine time, place, and sequence of operation or action to be taken; Supervise through determining or interpreting work procedures for a group of workers, assigning specific duties, maintaining harmonious relations and promoting efficiency.  

Minimum qualifications needed to complete the job responsibilities:

Education Graduation with certification from a culinary institution required.

Experience Minimum 2 years experience as Sous Chef. 2 years kitchen supervisory experience with 3 years kitchen operations experience including at least 1 year in a lead cook position, and 1 year in a steward position; OR, an equivalent combination of education and experience.