GET TO KNOW SOUTHERN: Southern Management is the largest privately owned property management company in the Mid-Atlantic region. We own and manage apartment communities, hotels, mixed-use and commercial properties, but our business is people. We empower our team members to do the right things, in the right ways, for the right reasons. Be part of something worthwhile. Be part of the Southern Difference. Join our team! GET TO KNOW THE HOTEL AT THE UNIVERSITY OF MARYLAND: The Hotel at the University of Maryland (The Hotel) is a AAA 4-Diamond independent property located directly across the street from the main campus of the University of Maryland. The Hotel is a market leader in service and guest experience and the team is focused on delivering highly personalized service. The Hotel has 297 rooms with 24 suites and over 45,000 sq. ft. of event space handling events from 10 to 1,500. The Hotel s focus on culture creates an environment for team members to thrive and provides opportunities to grow responsibility and advance their careers which is part of our Southern Difference! WHAT WE ARE LOOKING FOR: Our ideal candidate excels in delivering innovative and creative cuisine of the highest quality and presentation for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. A focus on identifying talent, creating strong teams, and empowering team members to do what is needed for our guests all while fostering a positive and uplifting culture is essential. Additionally, has the ability to manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen. WHAT WE EXPECT FROM YOU: To be a leader with exceptional culinary, organizational and teaching skills Able to direct performance of kitchen staff, prioritize, organize and delegate work assignments Interview, hire, and train culinary staff. Ability to recruit and staff with qualified personnel Effectively manage staff through respectful communication, clear expectations, relevant training, productive coaching, holding regular team meetings, and appropriate performance management Ensure staff's compliance with culinary and hotel policies and procedures including state and local sanitary regulations Strong understanding of high volume and quality banquet business Review specials with front and back of the house food & beverage staff and keep team up to date of any availability changes Review BEOs and make note of any changes Ability to work all stations in the kitchen Create par lists of food items for daily inventory by kitchen staff Order supplies and ensure they are received and stored correctly Perform accounting functions in a timely manner, from processing invoices to monthly inventories Check that all opening and closing duties are completed to standards Ensure culinary staff preparation of menu items follow proper recipes and yield guidelines to ensure quality product Develop new menu items for tastings; write recipes; prepare menu analysis and recipe costing Meet with clients as requested for the development of special menus for functions Prepare effective weekly schedules of culinary team following budgetary and operational guideline Able to maintain time and attendance records Attend food & beverage, BEO and other meetings as required Delegate work as appropriate, stating clearly objectives and time-line requirements Responsible management of department budget Work collaboratively with others to analyze and improve work processes Positive interaction with all levels of management and vendors Acknowledge all guests and respond promptly to their needs, however busy and whatever time of day. Ensure unresolved incidents are reported to Manager/Supervisor Familiarity with all hotel services/features and local attractions/activities to respond to guest inquiries accurately Contribute to the team s success by accomplishing tasks and assisting with projects as needed Maintain knowledge and compliance with departmental policies, service procedures, and standards Availability during peak operating times, ie: Weekends, Holidays and Special Events Understand company s emergency procedures and be able to apply them when necessary Stay abreast of industry trends Contribute to team/company engagement efforts Proficient with MS office Perform other duties as assigned by Manager and/or Supervisor JOB KNOWLEDGE & SKILLS: Excellent leadership and follow through skills Financial knowledge (P&L, cost control, labor strategies, budgeting) Working knowledge of liquor/wine product presentation, inventory Knowledge of all local food and sanitation laws Excellent written and verbal communication skills Compute basic arithmetic and mathematical calculations Organized and detail oriented Excellent time management skills Excellent interpersonal skills Ability to work effectively in stressful, high-pressure situations while maintaining composure and team member and guest satisfaction Technical knowledgeable and competency in necessary systems and software: [Outlook, Word, Excel, accounting software, Visual One, Delphi, Meeting Matrix, etc.] QUALIFICATIONS: 3-5 years demonstrated Executive Chef experience preferably in hospitality environment; may consider experienced Executive Sous Chef Demonstrated supervisory experience High School Diploma or equivalent required LIMITATIONS and DISCLAIMER: The above job description only describes the general nature and illustrative level of work performed; it is not intended as an exhaustive list of duties, responsibilities, and required skills for the position. Team members will be required to follow any other job-related instructions and to perform other duties requested by their supervisor in compliance with federal and state laws. Requirements are representative of minimum levels of knowledge, skills and/or abilities necessary to perform each duty proficiently. Continued employment remains on an at-will basis.