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Job Title:   Executive Chef - Room Service
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ARIA Resort & Casino
110013
Food & Beverage - Kitchen/Chef/Cook/Helper
Full-Time
21 and over
13
 

JOB DESCRIPTION:
  • Conduct a frequent walkthrough of each Kitchen area and direct respective personnel to correct any deficiencies ensuring that quality and details are being maintained.
  • Provide employees and Sous Chef with proper training with developmental opportunities that will aid in their career aspirations.
  • Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
  • Meet with Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
  • Design and implement restaurant menu and menu engineering and consistently rotates menu items.
  • Efficiently operate within pre-established food and labor cost controls and plays an active role in contributing to the restaurant’s profits.
  • Maintain operational control of purchasing, receiving, purveyor lists, and inventory of all kitchen items.
  • Provide management and support of all kitchen employees ensuring proper scheduling and vacation planning.
  • Maintain high guest satisfaction through consistently introducing innovative products.
  • Establish measurable goals and objectives that focus on profit, product and people.
  • Ensure kitchen and employees meet both state and departmental 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.
  • Ensure kitchen equipment is properly maintained and functioning.
  • Actively interact with guests and consistently coaches staff on guest relations skills.
  • Portray a professional, charismatic image when interacting with all media.
  • Oversee and provides management and support of all kitchen employees ensuring proper scheduling and vacation planning.
  • Maintain positive guest relations at all times.
  • Resolve guest complaints, ensuring guest satisfaction.
  • Establish the day's priorities and assign production and prep task to staff to execute.
  • Review daily specials and offer feedback to Sous Chefs.
  • Communicate additions or changes to the assignments as they arise throughout the shift.
  • Review the market list.
  • Requisition the days supplies and ensure that they are received and stored correctly, Communicating with warehouse.
  • Meet with the Executive Steward to review equipment needs, 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.
  • Check kitchen printers on the line, ensuring they are in working order and there is enough paper available for the shift.
  • Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
  • 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.
  • Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period.
  • Observe guest reactions and confer with service staff to ensure guest satisfaction.
  • 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.
  • Review sales and food cost daily, resolve any discrepancies.
  • Minimize waste and maintain controls to attain forecasted food and labor costs.
  • Ensure that excess items are utilized efficiently.
  • Monitor and ensure that all closing duties are completed to standard before staff sign out.
  • Foster and promote a cooperative working climate, maximizing productivity and employee morale.
  • Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to Hotel standards.
  • Conduct scheduled performance appraisals.
  • 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.
  • Establish measurable goals and objectives that focus on profit, product and people.
  • Actively interact with guests and consistently coaches management team on guest relations skills.
  • Coordinate with Quality Control Manager all food items meet standards set forth by hotel.
  • Other related duties as necessary.

JOB REQUIREMENTS:
Required:
  • At least 8 years prior experience in a similar Food & Beverage environment.
  • At least 5 years of management experience in food and beverage management.
  • Experience in labor and food cost control.
  • Previously worked with all products and food ingredients.
  • Experience planning and developing menus and recipes.
  • Excellent communication and organizational skills.
  • Strong coaching and development skills.
  • Excellent customer service skills.
  • Professional appearance & demeanor.
  • Ability to lead & mentor a team.
  • Ability to speak, read & write in English.
Preferred:
  • Associate's Degree in Culinary Arts or recognized formal certified training program from a national association.
  • Previous experience managing employees using a Collective Bargaining Agreement.
  • Previous experience working in a similar resort setting.

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