Chef

Description

Purpose for the Position:

The Chef of the hotel is a culinary professional responsible for the execution of the highest quality food standards and ensuring that the kitchen runs smoothly and complies with safety regulations.

Essential Responsibilities:

1. Oversees and manages culinary operations to meet production, presentation, and service standards.
2. Applies culinary techniques to food preparation and manages the final presentation and service of food.
3. Day-to-day oversight of payroll, schedules, ordering, inventory, and supervisory tasks associated with overseeing kitchen team.
4. You must have knowledge of and be able to perform in any line position, as needed.
5. Expected to offer guidance and direction to line cooks on a continual basis, particularly in the execution of food for large events.
6. Ensure raw ingredients are available and prepared for use in recipes and food preparation methods and used advises associates in the preparation, proportion, and garnishing of foods.
7. Coordinate the purchase of all food and develop menus for all outlets, maintaining approved food costs and labor costs.
8. Tracking kitchen finances to identify areas of potential waste
9. You would be required to immediately follow up on accidents, problems or guests’ complaints in the Food & Beverage Department.
10. Supervises personnel involved in preparing, cooking and serving.
11. Cooks and otherwise prepares foods according to recipes.
12. Cuts, trims, bones and carves meats and poultry for cooking.
13. Portions cooked foods and gives instructions as to size of portions and methods of garnishing.
14. Train, counsel, and motivate the kitchen teams while controlling production, quality, and food costs.
15. Ensure all employees obtain and maintain food handler’s certification from the Health Department. Work through any Health Department issues, correcting immediately when possible, and do not allow any repeats on critical violations.
16. Supervise daily detailed cleaning of the kitchen. Ensure sanitation throughout property including kitchen, dining rooms, and outdoor public areas.
17. Required to be always in uniform when working on the property including wearing name identification badge.
18. Supports and adheres to the core values, the mission statement, service fundamentals, and guest service philosophy as defined by the company.
19. Performs other duties, as assigned, to meet business needs.

Requirements

Skills and Abilities:

•  Direct the day-to-day operations of all areas of the kitchen including outlets, banquets, stewarding, and purchasing.
•  Able to effectively deal with internal and external customers.
•  Skillfully use hand tools or machines needed for your work.
•  Forecast business levels.

Physical Demands: Heavy work. Exerting up to 10 to 50 pounds of force occasionally. Requires walking or standing to a significant degree, and or requires working at a production rate pace entailing the constant pushing and or pulling of materials even though the weight of those materials is negligible. Reach overhead and below the knees, including bending, twisting, pulling, and stooping.

Requirements

•  High school completion or an equivalent level of education and experience.
•  Must thrive in a multi-tasking, fast paced working environment.
•  Culinary management experience preferred.