21c Museum Hotels
  • 10-Nov-2020 to 09-Dec-2020 (MST)
  • Culinary
  • Lexington, KY, USA
  • Salary
  • Full Time

Benefits include health/vision/dental/life insurance, paid time off, 401(k), parental leave


21c Museum Hotels is committed to the Health and Safety of our teammates and guests.  We have collaborated with top physicians in the fight against COVID-19 to revise our already stringent cleaning protocols to providing the safest workplace as possible.  These new protocols include:

  • Social Distancing: We have added signage throughout our properties to encourage distancing among our teammates and guests.  We have also spaced our various fixtures within our properties, such as tables in our restaurants to encourage safe distancing.
  • Required Use of Masks:  Teammates and guests alike are required to wear masks at all times while in public spaces within our properties.  Masks must cover the nose and mouth.
  • Health Screenings:  All teammates and guests are required to go through a brief health screening process before entering our properties, this includes touchless temperature checks and a health questionnaire about possible exposure as well as symptoms related to COVID-19.
  • Cleaning & Sanitizing: We have increased the frequency of cleaning and sanitizing of our public spaces, particularly of those high-touch areas, such as door handles, handrails and elevator buttons.
  • Frequent Hand Washing:  All teammates are required to wash their hands frequently for at least 20 seconds while working.  We have also increased the number of hand sanitizer stations throughout our property to prevent the spread of germs or other contaminants.  

Reports To: Chief Hospitality Officer

Supervises: Chef de Cuisine, Sous Chefs, Line Cooks, Stewards

General Purpose: The Executive Chef is the guiding force behind the culinary mission of the restaurant. To be successful, the EC's knowledge, dedication and commitment to the restaurant and guest experience must be readily apparent to staff and guests alike. This is a multi-skilled position in which leadership qualities and the ability to run a profitable department are as important as cooking ability and palate. In the oversight of a kitchen that is always evolving, the EC tweaks as necessary, implementing efficiencies wherever possible. The menu of a 21c signature restaurant is a work in progress, rooted in strong signature dishes based on market, regional and seasonal ingredients and reflective of relationships the EC develops with the region's best suppliers. The EC is a charismatic, confident leader who motivates through example and effectively manages relationships between FOH & BOH.

Specific Responsibilities:

  • Evaluates local tastes and develops recipes to reflect and enhance local character and interest.
  • Meets and exceeds each guest's highest expectations for delivery, presentation and taste.
  • Cultivates a following of regulars.
  • Professionally develops relationships with regional suppliers, and maximizes use of regional ingredients.
  • Familiar with regionally available ingredients, varieties, seasons, etc.
  • Professionally develops relationships with regional and national chefs.
  • Professionally develops management team.
  • Professionally develops kitchen line and utility staff.
  • Develops and manages processes for kitchen service that integrate BOH and FOH into a seamless operation.
  • Develops and oversees processes for kitchen organization, cleanliness, and maintenance.
  • Collaborates with and supervises Chef de Cuisine regarding menu development, kitchen operations and maintenance.
  • Oversees all hiring and training of BOH staff. Approves hiring and termination of all employees.
  • Writes weekly kitchen schedule to ensure sufficient staffing for each meal period.
  • Handles and resolves all staff concerns.
  • Generates Personnel Action Forms (PAF) for all HR actions for BOH team and delivers completed PAFs to HR
  • Develops and administers all BOH management and employee reviews.
  • Controls costs by monitoring and evaluating food, labor and operating expenses.
  • Meets with vendors to purchase new items, explores best pricing.
  • Constantly seeks improvement in self, staff, and restaurant.
  • Reads guest surveys, adjusts accordingly as issues arise.

 

  • Assist Events Dept. with winning business, providing service, driving revenue.
  • Explores, with hotel GM and Food & Beverage Director, most effective ways to creatively market the brand and the property.
  • Works closely with Brand managers to market restaurant brand through various media channels.
  • Is current and comfortable with utilizing social media platforms to promote and benefit the property. 

 

Qualifications:

  • Advanced knowledge of food and beverage industry.
  • Demonstrated exceptional mastery of recipes, technique and ingredients.
  • Previous press and media exposure experience a plus.
  • Competent with Windows-based computers and Microsoft Office and familiar with industry standard software.
  • Demonstrates enthusiasm for all things 21c.
  • Must pass a background check. 

 

Experience:

  • Three or more years of sous chef experience.
  • Previous job in a kitchen line position.

Education/Formal Training:

  • Some college education

Travel Requirements:

Some travel required.

 

21c Museum Hotels is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristic. The EEO is the Law poster is available here: http://www1.eeoc.gov/employers/poster.cfm

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