What are the responsibilities and job description for the Executive Head Chef position at Hay Creek MVG Employer Company LLC?
Company Overview
Hay Creek MVG Employer Company LLC is a leading provider of exceptional dining experiences. Our resort embodies the essence of service, innovation, and commitment to quality.
Job Description
We are seeking a skilled Executive Sous Chef to oversee all aspects of kitchen operations from food preparation, cooking, and production to quality, portion, and waste control; sanitation and food safety protocol, training and ongoing development. The ideal candidate will provide clear direction and open communication for all daily operations. Monitor performance and provide guidance, direction, and training to subordinates being mindful that people respond favorably to positive reinforcement. Assist with daily tasks, including meal preparation, to ensure a quality dining experience for resort guests, station shift duties, and menu development. Review business forecasts to maintain inventory levels and scheduling needs. Maintain a comprehensive knowledge of all menu information, company policies/procedures, and service standards. Monitor and maintain cleanliness, sanitation, and organization of work areas; strictly abide by state sanitation/health regulations. Ensure all recipes, food preparations and presentations meet resort's high standards of quality. Effectively manage and motivate team; lead by example, hold self to a higher standard, be a role model at all times.
Hay Creek MVG Employer Company LLC is a leading provider of exceptional dining experiences. Our resort embodies the essence of service, innovation, and commitment to quality.
Job Description
We are seeking a skilled Executive Sous Chef to oversee all aspects of kitchen operations from food preparation, cooking, and production to quality, portion, and waste control; sanitation and food safety protocol, training and ongoing development. The ideal candidate will provide clear direction and open communication for all daily operations. Monitor performance and provide guidance, direction, and training to subordinates being mindful that people respond favorably to positive reinforcement. Assist with daily tasks, including meal preparation, to ensure a quality dining experience for resort guests, station shift duties, and menu development. Review business forecasts to maintain inventory levels and scheduling needs. Maintain a comprehensive knowledge of all menu information, company policies/procedures, and service standards. Monitor and maintain cleanliness, sanitation, and organization of work areas; strictly abide by state sanitation/health regulations. Ensure all recipes, food preparations and presentations meet resort's high standards of quality. Effectively manage and motivate team; lead by example, hold self to a higher standard, be a role model at all times.
