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Executive Sous Chef - American Fish
ARIA Resort & Casino
Food & Beverage - Kitchen/Chef/Cook/Helper
Food & Beverage - Service/Food Server/Banquet/Cate
21 and over
Develop new menu items, test and write recipes.
Establish the day's priorities and assign production and prep task to staff to execute.
Ensure that all staff prepare menu items following recipes and yield guides, according to department standards.
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.
Oversee daily operation of food and beverage activities.
Develop and maintain teamwork and morale of the culinary team.
Schedule and maintain budgeted labor costs as well as potential food cost.
Extensive knowledge of menu development and completion.
Ensure proper usage and rotation of all perishable food items to maintain minimal waste.
Insure that quality, fast service with excellent plate presentation is achieved, where speed of service is no longer than twenty (20) minutes for the entire meal.
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 composure with owners and guests in demanding situations.
Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
Maintain complete knowledge of correct maintenance and use of equipment.
Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy.
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.
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.
Check and ensure that all opening duties are completed to standard.
Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
Monitor performance of staff and ensure all procedures are completed to the department standards.
Work on line during service and assist wherever needed.
Be aware of any shortages and make arrangements before the item runs out.
Observe guest reactions and confer with service staff to ensure guest satisfaction.
Inspect the cleanliness of the line, floor, 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.
Complete work orders for maintenance repairs and submit to Engineering.
Assist Catering Department with developing special menus for functions; meet with clients as requested.
Supervise and direct the organization and preparation of food for the Employee Cafeteria.
Ensure that excess items are utilized efficiently.
Monitor and ensure that all closing duties are completed to standard before staff sign out.
Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to Hotel standards.
Interview and hire new personnel according to Hotel policies and 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 6 years prior experience at a high volume, five star quality operation.
At least 5 years of management experience in food and beverage management.
Have 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 and organizational skills.
Strong coaching and development skills.
Ability to work in a high pressure environment.
Be a clear thinker, remaining calm and resolving problems using good judgment.
Excellent customer service skills.
Ability to lead and mentor a team.
Have interpersonal skills to deal effectively with all business contacts.
Professional appearance and demeanor.
Work varied shifts, including weekends and holidays.
High school diploma or equivalent.
At least an Associate’s Degree in Culinary Arts or recognized formal certified training program from a national association.
Able to effectively communicate in English, in both written and oral forms.
Previous experience managing employees using a Collective Bargaining Agreement.
Previous experience working in a similar resort setting.
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