Chefs

Title: Executive  ChefJob  Description: The  executive chef is responsible for all food production including that used for  the restaurant, banquet functions and other outlets. Developing menus, food  purchase specifications and recipes. Supervising staff. Developing and  monitoring the food and labor budget for the department. Maintaining highest  professional food quality and sanitation standards. Typical  Work Conditions: Kitchen,  Banquet area and offsite premise Equipment  Used:Stove,  oven, slicer, mixer, blender, microwave, pots, pans, utensils, dishes, knives  Qualifications: ·         Excellent record of kitchen management·         Ability to spot and resolve problems efficiently·         Capable of delegating multiple tasks·         Strong communication and leadership skills ·         Keep up with cooking trends and best practices·         Working knowledge of various computer software programs  (MS Office, POS)·         Bachelor’s degree or related culinary degree with eight  or more years of industry and culinary management experience is desirable·         Possesses an eye for detail and creativity·         Excellent English verbal and written ·         2nd language helpful  Essential  Tasks:·         Reviews menus, analyzes recipes, determines food, labor  and overhead costs, and assigns prices to menu items·         Maintains Quality levels of receiving, storage, and  production of food ·         Provides and supports service behaviors that are above  and beyond for customer satisfaction and retention·         Advocate sound financial/business decision making,  demonstrates honesty, integrity and also leads by example·         Improves service by communicating and assisting  individuals to understand guest needs, providing guidance, feedback, and  individual coaching when needed·         Delegates as appropriate to develop supervisors and  subordinates to accept responsibility and meet clearly defined goals and  objectives. ·         Utilizes interpersonal and communication skills to lead  and influence kitchen staff ·         Teaches preparation according to well defined recipes and  follows up and discusses ways of constantly improving the cuisine at the  property ·         Provides direction for all day-to-day operations in the  kitchen ·         Observes methods of food preparation and cooking, size of  portions, and garnishing of foods to ensure food is prepared in prescribed  manner·         Tests cooked foods; devises special dishes and develops  recipes·         Trains, develops and motivates supervisors and culinary  staff to meet and exceed established food preparation standards on a  consistent basis ·         Attends food and beverage staff and management meetings·         Ensures proper staffing for maximum productivity and high  standards of quality; controls food and payroll costs to achieve maximum  profitability·         Must update a Performance Agreement and Action Plan  annually·         Ensures compliance with food handling and sanitation  standards·         Ensures all equipment in the kitchen is properly  maintained and in working order in accordance with local Health department  and hotel standards ·         Actively involved in menu development and maintaining  updated and accurate costing of all dishes prepared and sold in the Food  & Beverage department