Hotel Daphne

Bunkhouse is coming to Houston Heights! A five-story new build in Houston Heights. To seamlessly blend into the recycled industrial aesthetic of the historic neighborhood, Hotel Daphne will showcase elements like painted brick, stepped parapets, and steel-framed windows. It will feature 47 guestrooms and suites, an all-day restaurant, ground-floor bar and lounge, pool and pool bar, courtyard, library, and a lobby retail store.

Position Summary:

An Executive Chef will exceed the expectations of all Bunkhouse guests in a multitude of tasks that include but are not limited to the direction, preparation, and execution of all menu items. The Executive Chef will be involved in planning and pricing menu items, ordering supplies, and keeping records and accounts. Executive Chefs will also ensure equipment and facility is immaculate.

The person in this position must have excellent communication skills, the ability to resolve conflict, and a thorough understanding of Bunkhouse policies. An Executive Chef must develop and maintain the company’s culture, values and reputation in the public eye and with all staff, guests, vendors and partners. Furthermore, they must promote Bunkhouse Vision and Core Values in all actions and decisions.

Qualifications

Knowledge, Skills, and Abilities:

· High School diploma or general education degree (GED). Certification from a credited Culinary Institute preferred

· Minimum of three years (3) of relevant experience

· Experience with inventory controls (i.e. food, beverage, all kitchen supplies/utensils, and food and beverage waste)

· Excellent verbal, written, and graphic communication and interpersonal skills

· Strong organizational skills

Bunkhouse is an equal opportunity employer and values diversity. All employment is decided on the basis of qualifications, merit and business need.

Job Responsibilities:

· Collaborate with other personnel to plan and develop recipes and menus (regular and special event), considering such factors as seasonal availability of ingredients and estimated number of customers.

· Plan, direct, and supervise the food preparation, purchasing and cooking activities of multiple kitchens or restaurants within the Bunkhouse establishment

o Analyze recipes to assign prices to menu items, based on food, labor and overhead costs.

o Inspect supplies, equipment, and work areas to ensure conformance to established standards and arrange for equipment purchases and repairs as necessary.

o Check the quality of raw and cooked food products to ensure that standards are met.

o Monitor sanitation practices to ensure that employees follow standards and regulations.

o Determine how food should be presented and create decorative food displays.

· Record production and operational data on specified forms

· Meet with customers to discuss menus for special occasions such as weddings, parties and banquets (if applicable)

· Meet with sales representatives in order to negotiate prices and order supplies

o Estimate amounts and costs of required supplies, such as food and ingredients.

o Order or requisition food and other supplies needed to ensure efficient operation.

o Check the quantity and quality of received products.

· Follows inventory standards and procedures to consistently conduct an accurate inventory

· Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

· Perform personnel actions such as hiring and firing staff, consulting with other managers as necessary

o Supervise and coordinate activities of cooks and workers engaged in food preparation.

o Instruct cooks and other workers in the preparation, cooking, garnishing and presentation of food.

o Determine production schedules and staff requirements necessary to ensure timely delivery of services.

o Demonstrate new cooking techniques and equipment to staff

o Ensure staff has a complete understanding of their job requirements and sufficient training before holding them accountable for results through regular performance evaluations

o Maintain awareness of documentation needed and retained in employee files

· Ensure open lines of communication with staff, all departments and upper management via email, logbooks, meetings, etc., to ensure all needs of the hotel are met

· Keep abreast of safety and emergency procedures and OSHA requirements

· Attend relevant meetings