Executive Chef - Catering/Banquet - Lodgeworks

Salary Range $95,000 to $105,000

Executive Chef Archer Hotel Napa, Sky and Vine and Special Events

Archer Napa is searching for a passionate teacher, culinarian and leader of a multi unit operation.

LodgeWorks is actively hiring for an Executive Chef

Who we are

LodgeWorks is a privately held hotel development and management company. While our name isn't on the hotels themselves, our extraordinary culture is at the heart of our 18 hotels — including our award-winning Archer Hotel boutique collection and our portfolio of other great brands with familiar names, such as Hyatt Place, Hyatt House, Aloft, Hilton Garden Inn and Hampton Inn.

We're thrilled to be considered industry innovators with a rich 35+ year history. Yet, what we are most proud of is the strong family culture we have developed and maintained while growing to 950+ employees nationwide. At LodgeWorks, hospitality is more than just the industry in which we work; it defines everything we do. Maybe it's because we're grounded in Midwestern hospitality (our home office is in Wichita, Kansas, while our hotels are scattered across the U.S.). Or maybe it's because we actively work to make hospitality (with each other, our guests, our clients and partners) the foundation upon which everything is built.

Job overview

The Executive Chef is responsible for making periodic and regular inspections to execute & observe the quality of food preparation and service, food appearance, cleanliness and sanitation of all work areas, including kitchens, food preparation, dish washing, storage and service according to LodgeWorks and Brand specifications. This position is responsible for coordinating all training activities for the kitchen staff and service employees, including the identification and analysis of training needs.

This position develops recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications and ease of preparation while keeping budget constraints in mind. The Executive Chef assists with purchasing and receiving food and beverage items, as well as aiding in food and beverage costing and annual budgeting.

The Executive Chef follows safe food handling and service practices and works closely with the Sales staff to service guests, meeting rooms, events, catering, restaurants and bars. This position is made for someone driven by the need to create memorable cuisine and guest experiences every day.

Your day-to-day

• Direct and oversee all culinary operations, including but not limited to production of all hotel meals, food quality and presentation.
• Ensure compliance with all safety and sanitation standards and regulations.
• Create recipes and production standards.
• Assist with all performance reviews and monthly one-on-ones.
• Address and resolve guest and employee concerns.
• Possess in-depth knowledge of all food and beverage menus.
• Ensure that the department is staffed sufficiently for each meal period.
• Maintain P&L authority over the assigned location and department.
• Identify talent both internally and externally; interview, hire and onboard new associates, with the intention of finding future leaders.
• Inspect all food service stations during service time to ensure that correct standards and cleanliness are maintained.
• Ensure the general cleanliness of the heart-of-house.
• Ensure the completion of all opening and closing procedures by BOH employees.
• Ensure compliance with all Department of Health and company sanitation standards.
• Maintain an up-to-date knowledge of local and international market trends to create food products that satisfy guests needs, thereby maximizing sales opportunities.
• Understand employee positions well enough to perform duties in employees' absence or during peak periods.
• Conduct/Attend all departmental meetings.
• Support in meeting or exceeding budgeted sales and profit goals; maintain labor efficiency ratios to ensure guest service and cost effectiveness.
• Monitor and control food and beverage inventories.
• Manage food preparation.
• Develop and implement guidelines and control procedures for purchasing and receiving.
• Work with Food and Beverage Director on capital expenditure needs.
• Assist in any other task or duties as requested by management.

Who you are

• A team player with a heart for hospitality.
• Entrepreneurial at heart and innovative in mind.
• A long-term thinker.
• Customer-focused, with guests, clients and employees at the forefront of your thinking.
• Nimble and able to adapt to change quickly.
• Committed to sharing and togetherness and value the family mindset of our organization.
• Aware that a good reputation is a huge asset to a hotel and committed to being a representative of that great reputation.
• An excellent communicator.
• Possesses in-depth knowledge of operational systems, which include payroll, inventory and purchasing.
• Naturally curious and value listening to solve problems.
• Comfortable following directions, guidelines and work objectives.
• Capable of exerting up to 60 pounds of force occasionally.
• Capable of standing for an entire or shift or for an extended amount of time.
• Capable of reaching overhead, utilizing both hands, leaning over, stooping and kneeling.
• A plus: Practiced, with six months' related experience in hospitality or a service industry.
• A must: Eager to be part of a great work culture and team.

Benefits

We are proud to offer competitive wages and the following benefits for full-time employees:

• PTO
• Hotel and restaurant discounts available at select LodgeWorks properties
• Health, vision and dental benefits
• 401(k) plans with matching contributions
• Paid holidays
• Short-term and long-term disability (company sponsored)
• Referral bonuses
• Flexible spending accounts

LodgeWorks is an equal opportunity employer and values diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status or disability status.

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