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Food & Beverage - Kitchen/Chef/Cook/Helper
21 and over
Monitor overtime and ensure staff motivation.
Oversee product consistency and make necessary modifications according to business needs.
Monitor waste and over production, as well as utilize leftovers and ensure proper rotation and quality control.
Monitor training of new employees to help them achieve higher goals.
Monitor and enforce Company and departmental safety policies and Health Department standards.
Perform various clerical duties regarding staff and kitchen operations including payroll and staff files and vacation planning.
Monitor food cost for outlet and order food products.
Maintain the overall cleanliness and equipment maintenance of outlet.
Assist in overseeing kitchen-related activities pertaining to the normal operation of the restaurant, menu and staff.
Create new daily specials and soups. Coordinate service of food.
Achieve service, financial and Human Resource goals set forth by property executives.
Assume responsibilities of the kitchen in the absence of the Chef.
Perform all duties deemed necessary for the success of the department.
Performs other job related duties as assigned.
At least 3 years of experience in related culinary field.
Have high volume experience.
Math and computer skills are necessary.
Knowledge of kitchen equipment and knife skills.
Have perfected basic cooking techniques.
Excellent customer service skills.
Ability to lead & 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.
Able to effectively communicate in English, in both written and oral forms.
Previous experience working in a similar resort setting.
Previous experience managing employees using a Collective Bargaining Agreement.
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