Executive Restaurant Chef

JOB SUMMARY

Leads kitchen management team. Leads daily Food and Beverage outlet kitchen operations including food preparation, restaurant and kitchen sanitation, and daily inventory. Manages the performance, and daily activities of the culinary staff. Executes the strategic plan including forecasting, budget management, profit and loss accountability, cost control and inventories. Verifies that all food production areas provide food items prepared and presented according to set standards at all times, monitoring for taste, visual appeal, and established portions. Manages all phases of food purchasing, receiving and cost control. Partners with Senior Management to develop special menus, items and presentations. Creates cost cards, recipe cards and photos and catalogues for utilization during taste presentations.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 7 years experience in the culinary, food and beverage, or related professional area.

OR

• Bachelor's degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 3 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Leading Kitchen Operations for Property

• Leads kitchen management team.

• Leads daily Food and Beverage outlet kitchen operations including food preparation, restaurant and kitchen sanitation, and daily inventory.

• Manages the performance, and daily activities of the culinary staff.

• Executes the strategic plan including forecasting, budget management, profit and loss accountability, cost control and inventories.

• Verifies that all food production areas provide food items prepared and presented according to set standards at all times, monitoring for taste, visual appeal, and established portions.

• Manages all phases of food purchasing, receiving and cost control.

• Partners with Senior Management to develop special menus, items and presentations.

• Creates cost cards, recipe cards and photos and catalogues for utilization during taste presentations.

• Verifies that the culinary staff performs according to Hazard Analysis and Critical Control Points (HACCP), Occupational Health and Safety Administration (OSHA) and sanitation guidelines.

• Performs and executes cooking shows for guest audiences.

• Partners with Restaurant leadership to develop and execute marketing of the F and Beverage outlet.

• Maintains and demonstrates strong knowledge of food and beverage trends within the hospitality industry.

• Interacts with guests and Sales Managers in order to promote guest satisfaction.

• Culinary Standards and Responsibilities

• Provides direction for menu development.

• Monitors the quality of raw and cooked food products to verify that standards are met.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavor.

• Verifies compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Verifies employees maintain required food handling and sanitation certifications.

• Maintains purchasing, receiving and food storage standards.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Providing Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Manages day-to-day operations, verifying the quality, standards and meeting th