What are the responsibilities and job description for the Executive Chef position at ASM Global-SMG?
DEPARTMENT: Food & Beverage
REPORTS TO: Director of Food & Beverage
FLSA STATUS: Exempt – Salary
Summary
ASM Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for an Executive Chef at the Shreveport Convention Center/Municipal Auditorium in Shreveport, Louisiana. Under direction of the Director of Food & Beverage the Executive Chef team member's primary responsibilities include the following functions in accordance with ASM policies.
Essential Duties and Responsibilities include the following.
- Designs creative menus and plans production. Establishes presentation technique and quality standards.
- Schedules and supervises kitchen employees.
- Coordinates and directs training of Sous Chef, cooks and other kitchen workers engaged in the preparing and cooking foods to ensure high quality, efficient and profitable food service.
- Estimates food consumption, purchases, and kitchen supplies.
- Reviews menus, analyzes recipes, and determines food, labor, and overhead costs.
- Assigns prices to menu items in accordance with budgetary goals.
- Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
- Establishes and enforces nutrition, sanitation and quality standards for food and beverage.
- All other duties as assigned.
Supervisory Responsibilities
Directly supervises kitchen personnel and carries out supervisory responsibilities in accordance with ASMGlobal Shreveport Convention Center/Municipal Auditorium/Savor policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding; disciplining employees in conjunction with Human Resources; addressing complaints and resolving problems
Working Conditions
- Ability to work long and irregular hours that may vary due to functions and may include day, evening, weekends, and holidays and can work flexible schedule
Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Certificate from accredited culinary school, college or technical school; 3 or more years of hands-on experience or more years of Kitchen/culinary supervisory experience
- Ability to use and maintain basic food service and kitchen equipment
- Ability to train others in the use of basic food service and kitchen equipment
- Strong analytical and mathematic skills in relation to the culinary profession and Food and Beverage industry
- Strong communication skills and the ability to read, write and understand English
- Ability to interact with all levels of staff, including management
- Ability to problem solve
- To perform this job successfully, an individual should have knowledge of computers.
- The use Outlook, Word, and Excel spreadsheet experience is preferred.
- Current certification in food handling and safety sanitation (Sani-Serve or similar) or ability to be certified with minimal preparation is required.
- Ability to work under limited supervision
- Requires flexible hours that will vary due to function needs
Education and/or Experience
Computer Skills
Physical Demands
The physical demands described here are representative of those that must be met by the Executive Chef team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the team member is regularly required to stand, walk for extended periods of time as well as stoop and bend. The team member must occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision for quality control of food services. Must be able to withstand loud noise in the environment and extreme low and high temperatures.
Skills and Abilities
- Excellent organizational and planning skills
- Excellent communication and interpersonal skills
- Strong customer service orientation
- Ability to work with limited supervision
- Ability to interact with all levels of staff including management
- Ability to work irregular hours as dictated by the event schedule, including nights, weekends, and holidays
Note
The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.
To Apply Visit:
www.shreveportcenter.com
Tracey James
Human Resource Manager
Shreveport Convention Center
400 Caddo St
Shreveport La, 71101
Applicants that need reasonable accommodations to complete the application process may contact 318-841-4243
ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.
