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Form of work Summary
The Executive Chef coordinates and supervises activities of workers engaged in preparing and cooking food. Ensures all raw ingredients are available and prepared for use in recipes. Advises workers in preparation, portioning and garnishing of food to ensure that methods meet specifications. Responsible for controlling cost of goods and labor costs. Create staff schedules for multiple outlets. May prepare food or portion and garnish cooked foods. Requisitions needed materials and ensures equipment is maintained and available for use.
ESSENTIAL DUTIES AND RESPONSIBILITIES: Primary duties and responsibilities include, but are not limited to, the following:
• High volume, fine dining restaurant experience that supports back of the house staff in execution of daily operations, ensuring all production schedules, quality controls and Facility requirements are met
• Must be able to demonstrate strong leadership skills
• Professional appearance demeanor and conduct
• Ability to maintain high levels of food cost and hygiene
• Knowledge of food and beverage hygiene regulations (HACCP is required)
• Ability to lead and mentor a team Anticipate the right balance between having too much product and not enough product when ordering.
• Ensure stations are clean and organized during preparation and service
• Required to work within all applicable Local, State and Federal laws and regulations
• Financial understanding in food costs and minimizing wastage I the kitchen required
• Counsel, guide, and instruct employees in the proper performance of their duties.
• Disseminate information to the staff.
• Ensures opening and closing duties are completed.
• Handle problems with employees with tact.
• Perform all other duties as assigned.
KNOWLEDGE/SKILLS/ABILITIES
• Minimum of 5 years' culinary management experience in a high volume established restaurant
• Minimum 5 years' management experience in food and beverage
• Written and verbal comprehension of English Language
• Catering experience, a major plus
• Work independently without direct
• Maintain polished professional appearance
• Strong sense of urgency
• Must be extremely creative and have a palate for combining flavors and textures with strong knowledge of Classic Cuisine
• Display confidence when directing a staff of experienced back of house employees
• Exhibit a "can-do" attitude, inspire others to excel and develop and maintain team spirit. • Resourcefulness, good judgment, excellent social, communication and organizational skills
• The ability to manage multiple projects at one time and respond quickly to the fast-paced restaurant culture
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee: must be able to maintain physical stamina and proper mental attitude to work under pressure in a fast-paced, casino environment and effectively deal with customers, management, team members and others. Is regularly required to sit; stand; walk and move through all areas of the casino; speak and hear; use hands to finger, handle, or feel. May reach with hands and arms above shoulder level; bend/stoop, squat, balance, kneel, lift and push/pull. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance visions, color vision, peripheral vision, depth perception, and ability to adjust focus.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function.
Work performed indoors, in climate controlled environment. The noise level in the work environment is usually moderate. Employee may be exposed to odor and secondhand smoke.
The Executive Chef coordinates and supervises activities of workers engaged in preparing and cooking food. Ensures all raw ingredients are available and prepared for use in recipes. Advises workers in preparation, portioning and garnishing of food to ensure that methods meet specifications. Responsible for controlling cost of goods and labor costs. Create staff schedules for multiple outlets. May prepare food or portion and garnish cooked foods. Requisitions needed materials and ensures equipment is maintained and available for use.
ESSENTIAL DUTIES AND RESPONSIBILITIES: Primary duties and responsibilities include, but are not limited to, the following:
• High volume, fine dining restaurant experience that supports back of the house staff in execution of daily operations, ensuring all production schedules, quality controls and Facility requirements are met
• Must be able to demonstrate strong leadership skills
• Professional appearance demeanor and conduct
• Ability to maintain high levels of food cost and hygiene
• Knowledge of food and beverage hygiene regulations (HACCP is required)
• Ability to lead and mentor a team Anticipate the right balance between having too much product and not enough product when ordering.
• Ensure stations are clean and organized during preparation and service
• Required to work within all applicable Local, State and Federal laws and regulations
• Financial understanding in food costs and minimizing wastage I the kitchen required
• Counsel, guide, and instruct employees in the proper performance of their duties.
• Disseminate information to the staff.
• Ensures opening and closing duties are completed.
• Handle problems with employees with tact.
• Perform all other duties as assigned.
KNOWLEDGE/SKILLS/ABILITIES
• Minimum of 5 years' culinary management experience in a high volume established restaurant
• Minimum 5 years' management experience in food and beverage
• Written and verbal comprehension of English Language
• Catering experience, a major plus
• Work independently without direct
• Maintain polished professional appearance
• Strong sense of urgency
• Must be extremely creative and have a palate for combining flavors and textures with strong knowledge of Classic Cuisine
• Display confidence when directing a staff of experienced back of house employees
• Exhibit a "can-do" attitude, inspire others to excel and develop and maintain team spirit. • Resourcefulness, good judgment, excellent social, communication and organizational skills
• The ability to manage multiple projects at one time and respond quickly to the fast-paced restaurant culture
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee: must be able to maintain physical stamina and proper mental attitude to work under pressure in a fast-paced, casino environment and effectively deal with customers, management, team members and others. Is regularly required to sit; stand; walk and move through all areas of the casino; speak and hear; use hands to finger, handle, or feel. May reach with hands and arms above shoulder level; bend/stoop, squat, balance, kneel, lift and push/pull. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance visions, color vision, peripheral vision, depth perception, and ability to adjust focus.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function.
Work performed indoors, in climate controlled environment. The noise level in the work environment is usually moderate. Employee may be exposed to odor and secondhand smoke.
