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DIRECTOR FACILITY OPERATIONS-ARENA
Executive Sous Chef - Circo
Food & Beverage - Kitchen/Chef/Cook/Helper
Food & Beverage - Service/Food Server/Banquet/Cate
21 and over
Efficiently assists Executive Chef to manage within pre-established food and labor cost controls and plays an active role in contributing to the restaurants profits.
Maintains operational control of purchasing, receiving, purveyor lists and inventory of all kitchen items when Executive Chef is not present.
Assist Executive Chef designing and implementing restaurant menu and menu engineering and consistently rotates menu items.
Provides Management and support of all kitchens employees ensuring proper scheduling and vacation planning.
Maintains high customer satisfaction through consistently introducing innovative products.
Establishes measurable goals and objectives that focus on profit, product and people.
Ensures kitchen and employees meet both state and departmental requirements concerning sanitation and personal hygiene.
Ensures 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.
Ensures that employees have all required certification, validated, i.e., Health Cards and Alcohol Awareness.
Provides employees with proper training and Sous Chefs with developmental opportunities that will aid in their career aspirations.
Ensures kitchen equipment is properly maintained and functioning.
Actively interacts with guests and consistently coaches staff on guest relations skills.
Perform other job related duties as requested.
At least 3 years of similar Food and Beverage experience.
Possess good communication, organizational, and supervisory skills.
Have strong coaching and development skills.
Have prior experience in labor and food cost control.
Working knowledge of knives, knife skills and small wares equipment.
Ability to work in a high pressure environment.
Working knowledge of health, safety and sanitation procedures.
Working knowledge of weights and measures and various cooking techniques.
Excellent customer service skills.
Ability to lead & mentor a team.
Professional appearance and demeanor.
Minimum Associates Degree in Culinary Arts or recognized formal certified training program from a National Association.
Ability to speak, read & write in English.
Formal culinary training.
Previous experience working in a similar resort setting.
Previous experience managing employees using a Collective Bargaining Agreement.
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