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Food & Beverage - Kitchen/Chef/Cook/Helper
21 and over
Maintain operational control of purchasing, receiving, product and purveyor lists.
Establish cost analysis and control of food and labor cost budgets and play an active role in contributing to the outlets’ profits.
Provide Room Chefs, Sous Chefs and staff with proper training and developmental opportunities that will aid in their career aspirations.
Actively interact with guests and consistently coach Management team on guest relations skills.
Develop and maintain teamwork and morale of the culinary team.
Conduct a frequent walk-through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
Design and develop Restaurant menu and menu engineering for various outlets within Hotel.
Oversee and provide management and support of all Kitchen employees ensuring proper scheduling and vacation planning.
Maintain high customer satisfaction through consistently introducing innovative products.
Establish measurable goals and objectives that focus on profit, product and people.
Ensure Kitchens and employees meet both State, Departmental and Company standard requirements concerning sanitation and personal hygiene.
Ensure that all hiring practices, employee disciplinary actions, and expectations of employees are in accordance with the Federal, State and Local laws as well as the Culinary Union.
Ensure that employees have all required certification validated, i.e., Sheriff Cards, Health Cards, and Alcohol Awareness.
Portray a professional, charismatic image when interacting with all media.
Maintain active market research on latest culinary trends, products and technology.
Coordinate with Engineering ensuring preventive and Kitchen maintenance.
Promote the Hotel; serve as a Spokesperson for Hotel with aid of Public Relations.
Remain actively involved with Corporate Purchasing Program.
Extensive knowledge of menu development and completion.
Oversee daily operation of Food and Beverage activities.
Ensure that employees adhere to Company and Departmental policies and standards.
Perform all performance evaluations and counseling of culinary employees.
Understand Stratton Warren System for purchasing and ensures completion of cost transfers.
Maintain complete knowledge of and comply with all Departmental policies, procedures, and standards.
Maintain complete knowledge of correct maintenance and use of equipment.
Anticipate guests’ needs, respond promptly and acknowledge all guests.
Maintain positive guest relations at all times.
Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Resolve guest complaints, ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Establish the day's priorities and assign production and prep task to staff to execute.
Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days.
Meet with the Executive Steward to review equipment needs, Banquet plate up assistance, cleaning schedule/project status, Health/Safety and sanitation follow up.
Inspect grooming and attire of staff; rectify any deficiencies.
Ensure that all staff prepare menu items following recipes and yield guides, according to Department standards.
Observe guest reactio.ns and confer with Service staff to ensure guest satisfaction
Inspect the cleanliness of the line, floor, and all Kitchen stations
Maintain proper storage procedures as specified by Health Department and Hotel requirements
Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety.
Develop new menu items, test and write recipes.
Assist Catering Department with developing special menus for functions; meet with clients as requested.
Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to Hotel standards.
Prepare weekly work schedules for all Kitchen personnel in accordance with staffing guidelines and forecasted labor costs, adjusting schedules throughout the week to meet business demands.
Other related duties as necessary.
At least 7 year of experience as an Executive Chef at a Four or Five Diamond property with high volume banquet business, expertise in budgeting, forecasting and capital expenditures.
Minimum Associate’s Degree in Culinary Arts or recognized formal certified training program from a National Culinary Association.
Food handling certificate.
Comprehension of English oral and written language.
Prior experience in labor and food cost control.
Previously worked with all products and food ingredients.
Knowledgeable with planning and developing menus and recipes.
Good communication, organizational, leadership and supervisory skills.
Strong coaching and development skills.
Ability to work in a high pressure environment.
Clear thinker, remaining calm and resolving problems using good judgment.
Knowledge of Microsoft Office applications.
At least 10 or more years experience as an Executive Chef in a similar environment.
Bachelor’s degree in related field.
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