Executive Chef: Banquet Center
Essential Duties
– Responsible for all food cost / expense control, best practices (line checks), purchasing, and scheduling.
– Supervise kitchen personnel.
– Ensure food items are prepared according to our standards of quality, consistency, and time lines.
– Maintain sanitation procedures and organization of work area adhering to all OSHA regulations.
– Meet all health department standards for safe food handling.
– Operate equipment safely determined by position and OSHA regulations.
– Maintain food storage, receiving, rotating & stocking as par levels dictate.
Job Requirements
– Minimum of three years of experience cooking in a high-volume, banquet setting.
– Preferred knowledge of / experience with preparing Mediterranean cuisine.
– Be a self-starter, with proven track record of team management
– Possess strong leadership, interpersonal and organizational skills.
– Ability to walk, stand and/or bend continuously to perform essential job functions.
– Ability to work under pressure and deal with stressful situations during busy periods
– Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend
and walk for extended periods of time.
– ServSafe Certified
– Highly competitive, and commensurate with experience
– Bonus / Incentive opportunities
– Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
– Supervises and coordinates activities of cooks and workers engaged in food preparation and presentation.
– Checks the quality of raw and cooked food products to ensure that standards are met.
– Determines how food should be presented, and create decorative food displays.
– Administers production schedules and staff requirements necessary to ensure timely delivery of services.
– Estimates amounts and costs of required supplies, such as food and ingredients.
– Inspects supplies, equipment, and work areas to ensure conformance to established standards.
– Instructs cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
– Monitors sanitation practices to ensure that employees follow standards and regulations.
– Orders or requisitions food and other supplies needed to ensure efficient operation.
– Follows all recipes, specs, and control procedures.
– Demonstrates new cooking techniques, recipes, and equipment to kitchen staff.
– Monitors guest satisfaction.
– Maintains professional grooming and appearance and acts as a role model according to established
grooming and appearance policy.