What are the responsibilities and job description for the Executive Chef (PT) - Mystic Creek position at City of Dearborn?
PLACE OF EMPLOYMENT: Mystic Creek Golf Course & Banquet Center located on Camp Dearborn grounds in Milford, Michigan
RATE OF PAY: $25.00 per hour
MINIMUM AGE: 18 years
HOURS/PERIOD OF EMPLOYMENT: Part-time position; This is a 7-Day Operation during the golf season; Must be able to work evenings, weekends, and holidays. Extended time off during the golf season is extremely limited.
NOTE: As a Mystic Creek employee you will receive a free season pass to Camp Dearborn; discounts on food/beverage and apparel; discounts on golf and golf equipment.
GENERAL DESCRIPTION:
This is a working supervisory position. The employee reviews/makes food and beverage purchases, develops and standardizes recipes, maintains safety and sanitation in the kitchen, maintains equipment, designs food presentation aesthetics, plans and prepares special menu items, chooses menu designs and determines menu prices. This employee is also responsible for large banquet cooking and serving techniques to ensure maximum customer satisfaction. Must participate in checking in all inventories and making sure product is of quality. This employee is responsible for food cost and the percentage of food cost after factoring labor hours and menu. The employee works independently, at times, and must be able to perform duties without close supervision and exercise sound judgment and initiative. However, this employee is part of the team of Banquet employees supervised by the Food and Beverage Sales Manager.
Essential Job Functions:
- Train and manage kitchen personnel and supervise/coordinate all related culinary activities.
- Order/purchase proper food quantities as required for various events as well as controlling portions
- Plan and price menus; Select and develop recipes.
- Standardize production recipes to ensure consistent quality.
- Establish presentation technique and quality standards.
- Ensure proper equipment operation/maintenance; arrange for equipment purchase/repairs.
- Responsible for all food leaving kitchen, ensuring proper safety and sanitation in kitchen and inspection of kitchen equipment for regulatory compliance.
- Directly supervises kitchen personnel with responsibility for hiring, scheduling hours, discipline, performance reviews.
- Controls food and labor costs.
- Oversees special catering events
- Maintain a clean and safe work environment.
- Demonstrates regular and predictable attendance.
- Ability to enforce serve safe sanitation in the kitchen at all times.
- Ability to perform demonstration cooking and new cooking techniques and equipment to staff.
- Knowledge of menu development and pricing.
- Ability to operate a full range of food service equipment.
Candidates must have a culinary degree OR 3 or more years of related industry and culinary management experience. Must hold a current ServSafe Food Protection Manager Certification AND at least three years of experience in large group (200 or more guests) banquet service, both plated and buffet style.
*If not serve safe certified, must obtain certification within 90 days of employment.
Salary : $25
