Executive Chef

Task Force - Hotel Executive Chef

Strategic Solution Partners (SSP) is searching for task force Executive Chef candidates. Contractors that are willing to travel, work in fast-pace environments, easily adaptable, approachable, fast learners and are result driven – this opportunity is for you. This is a 100% Task Force travel position.

This is a 100% travel, on-site task force opportunity

Join SSP as a task force contractor and play a critical role in maintaining smooth hotel operations during management vacancies. This role is perfect for energized individuals who enjoy assisting and offering support during gaps in specialized management positions at the property. Assignments include, but are not limited to hotel openings, management transitions, and property re-positioning. Task force contractor will be on site for the duration of the assignment and will be afforded rotations home based on the assignment.

Job Responsibilities

• Create a positive, energetic and respectful work environment within the department.
• Lead through example, professionalism, personal values, and vision.
• Provide temporary management support to prevent department disruptions.
• Willing to offer assistance, “pitch-in”, and be a team player among the staff.
• Provide hands-on leadership and direction for Culinary Operations to include all outlets and banquet kitchen.
• Manage schedules, payroll, labor and food costs for Culinary & BOH staff.
• Ordering for all outlets/meal periods and banquet events.
• Oversight for all meal periods to ensure adherence to property processes, quality and service standards.
• Equipment management, issues reported to GM and/or DoFB.
• Mentor and communicate w/ other department leaders and seasonal associates.
• Work with DoFB for special menus as needed and Sales Team for banquet functions.
• Adherence to all safety protocols and health departments regulations.

Qualifications

• Eligibility to work in the US.
• A minimum of 5 years of RECENT successful hotel experience.
• 5 years of progressive culinary leadership experience.
• Ability to read BEO’s and work closely with Banquet Chef and team.
• Ability to create and cost menus as required.
• Ability to travel 100% of the time.
• Possess a maturity and professional disposition to operate in our clients’ dynamic environments.
• Creative and innovative problem solver.
• Strong management skills and a proactive approach to supporting hotel needs.
• Ability to adapt quickly and perform under high expectations.
• Ability to communicate effectively.
• Ability to meet deadlines and embrace ongoing change.
• Excellent organization, time management and interpersonal skills.
• Must be an ambitious self-starter with a desire to learn.

Benefits

Details of paid travel expenses, including room, lodging and food & beverage will be discussed during the interview process.