Executive Chef - Full-time / Part-time

We have a opening for a Executive Chef.

Must be able to work various shifts per week.

• Be authorized to work in the United States.

GENERAL PURPOSE

Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the restaurant in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

ESSENTIAL DUTIES/RESPONSIBILITIES

Position is responsible for day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.

Assist in the creation and planning of menus and daily specials; implement any necessary production changes to attract new business and ensure current guest satisfaction.

Manage Human Resources in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.

Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.

Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.

Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.

Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.

No travel required.

Hours: At least 48 hours a week

 

 

OTHER DUTIES/RESPONSIBILITIES

Perform special projects and other responsibilities as assigned.

Excellent customer service and communication.

Assist with hotel functions as assigned.

Analyze Banquet Event Orders, plan and coordinate food production for catering functions to ensure events exceed customer expectations.

This is a working Chef position; responsibilities include working line shifts.

Responsibilities go beyond Restaurant support to support all hotel catering functions.

 

SUPERVISORY DUTIES: Five to fifteen employees.

 

JOB QUALIFICATIONS

 

Knowledge

Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.

Requires oral and written communication skills.

Skills

Must have moderate hearing to communicate with employees and to hear machinery, for safety reasons.

Must have excellent vision, for safety reasons.

Must have excellent speech communications skills to communicate with other employees and guests.

Must have excellent comprehension and literacy to read and write, as well as analyze to fulfill budget.

Abilities

Lifting objects, 50 pounds, 3 to 5 times during the course of the shift (i.e. top round, prime rib, frozen boxes). Carrying, (ranging from clipboard to food products to small equipment).

Kneeling - during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting.

Full mobility is required in order to usually inspect and monitor the kitchen environment.

Continuous standing - while expediting, or cooking or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day.

No climbing required.

No driving required.

Education/Formal Training: More than two years of post high school education, but less than a degree from a four year college.

Experience: Experience required by position is five+ years of employment in a related position with this company or other organization(s).

Material/Equipment Used: Chemicals/Agents used - normal cleaning products around the kitchen.

Environment: Inside 95% of 10 hours.

Temperatures - going in the freezer, the temperature can be 0 degrees. On the front line it can be over 100 degrees. On the front line it can be over 100 degrees.

 

- Employees are held accountable for all duties of job –