Executive Chef - Todd English P.U.B.
Starwood Hotels & Resorts Worldwide, Inc. is one of the leading hotel and leisure companies in the world with more than 1,300 properties in over 100 countries and over 180,000 employees at its owned and managed properties. Starwood is a fully integrated owner, operator and franchisor of hotels, resorts and residences under the renowned brands: St. Regis, The Luxury Collection, W, Westin, Le Mridien, Sheraton, Tribute Portfolio, Four Points by Sheraton, Aloft, Element, along with an expanded partnership with Design Hotels. The Company also boasts one of the industrys leading loyalty programs, Starwood Preferred Guest (SPG). Please visit www.starwoodhotels.com for more information. The Company is an equal opportunity employer encouraging diversity in the workplace. All qualified applicants will receive consideration for employment without regard to race, color, national origin, gender (including pregnancy), age, religion, disability, sexual orientation, or veteran status, or any other status or characteristic protected by law.
Todd English P.U.B. James Beard Award winning chef, Todd English, announces his newest culinary destination located inside The Westin Birmingham Hotel. Featuring a modern interpretation on traditional English pub fare, Todd English P.U.B. brings the best of England stateside where patrons will enjoy traditional English pub food from the carvery, raw bar and grill. The signature carvery features deconstructed sandwiches, delivering a selection of the highest quality rotisserie-cooked meats served by the half or full pound to the table. A full raw bar showcases the best of the sea while the grill serves up bangers and mash or fish and chips. A selection of fifty international bottle and keg beers are the perfect complement to the meal and also allow for challenging a neighbor at the bar to the hourglass drinking game or darts.
Todd English P.U.B. Culinary
JOB SUMMARY: The Chef is directly responsible for the cost effective operation of clean and safe kitchen, dish room and storeroom facilities while meeting or exceeding food quality and speed of service requirements. The Chef works as part of the management team of the restaurant to build sales and grow the business. The Chef is responsible for operating a profitable restaurant, where the quality of food, service and ambience are continually challenged and improved, and where an environment that fosters creativity, free thinking and intelligent decision-making is encouraged. The Chef is expected to work on average 60+ hours per week. . SPECIFIC DUTIES & RESPONSIBILITIES: LEADERSHIP: The Chef is responsible for creating and maintaining an upbeat, productive and educational environment, for projecting a positive attitude, and visible respect for all employees and food, for ongoing training and perpetual improvement of product and work place (i.e.: Safety, Sanitation & Systems). The Chef provides feedback and direction to the Sous Chefs, so as to continue their development. The Chef is a lead member in the management team and therefore participates in bi-weekly management meetings to discuss the business and the role of the kitchen in the building of the business. BUILDING THE BUSINESS & GUEST BASE: The Chef aggressively works to build food sales by operating the kitchen with a guest satisfaction mentality. Bases decisions on what is best for the guest, and solves problems with an understanding of the importance of each guest being determined to come back. Works with the FOH management team in training the staff on product knowledge. Participates as necessary in media and promotional events within the community. The Chef has overall responsibility for all aspects of the restaurant; in particular as related to sales, growth of the business, cost management and development of the staff. PERSONNEL: The Chef is responsible for recruiting, hiring and scheduling a crew of quality employees, to execute the menu successfully and to maintain the smooth flow of kitchen operations. Recruiting & Hiring Establishing and maintaining appropriate staffing levels and remaining abreast of any changes which may impact staffing needs Recruiting and hiring a crew of quality employees, including Sous Chefs and Pastry Chefs for future locations Responsible for ensuring all kitchen employees personnel files are completed at time of hire to include; application, interview evaluation, reference check, signed job descriptions, employee data sheet, federal and state tax forms and I-9 form. An employee may not begin work without presenting legitimate identification, which shows that he/she is allowed to work in the United States. Training Implementing new company systems whereby all employees are signed off by station, as well as trained in knife safety, proper handling of product, use of chemicals, use of equipment, etc. Working with the General Manager to provide on-going training of kitchen systems and menu to FOH managers and hourly staff through pre meals and additional meetings as necessary. Teaching and coaching staff on a daily basis Hold BOH Pre-Meals when changes in menu occur, to review specials and discuss kitchen issues. Attend FOH Pre-Meals when menu changes, to review specials, menu items and kitchen issues. Administration Completing bi-annual performance reviews of Pastry Chefs Working with the Sous Chefs to ensure all kitchen employees receive a bi-yearly review Maintaining accurate employee files and proper documentation including thorough, signed documentation for any and all disciplinary incidents, counseling sessions, accidents/injuries with regards to workmans compensation, termination reports and change of status forms. Participate in the bi-weekly Managers Meetings. PURCHASING: Although purchasing will be largely coordinated from a central standpoint, it will be the Chefs responsibility to monitor quality and manage prime and local vendors accordingly. The Chef is responsible for effective ordering, based on sales; simultaneously taking advantage of drop size incentives. The Chef will be responsible for proper receiving, rotation, storage and handling of these products. PRODUCTION: The Chef is responsible for setting appropriate prep levels (sales versus usage) to ensure fresh product and effective use of man-hours through implementation of Todd English Enterprises cost management systems: Daily Prep Counts Weekly Prep Totals and Weekly Prep Plans Generating weekly Product Mix (P-Mix) information The Chef is expected to take a hands on approach and be directly involved in daily production. Specials: Author the daily specials and any special menus needed, keeping in context with the restaurants identity. FINANCIAL & PROFITABILITY: The Chef is responsible for working with the rest of the management team to maximize sales and optimize profits through the management of food, labor costs and BOH DOE. The Chef is expected to be able to analyze a monthly P&L, develop an appropriate kitchen action plan and follow through on those plans. A Chef must work with his/her staff in making a continual effort to find ways to reduce costs in all areas of the Commissary. In particular, the Chef is responsible for the following: Monitoring daily labor reports and minimizing overtime. Weekly assessments of food cost. Producing a complete and accurate physical food inventory as scheduled.
QUALITY OF OPERATIONS: The Chef ensures the strict adherence to Todd English Enterprises standards for quality of food served. Additionally, the Chef maintains high standards in all areas of safety, security and sanitation. All preventive maintenance, cleaning and repairs are scheduled in a timely manner. All Health Department regulations are enforced on a daily basis. QUALIFICATION STANDARDS: Culinary degree Able to train and manage a large staff Experienced in high volume food sales Possess leadership, team building and implementation skills 4 years of management experience 7 years of foodservice experience Exhibits superior technical and natural cooking abilities