- 02-Jan-2013 to 15-May-2013 (EST)
- Food & Beverage
- Berkeley, CA, USA
- Full Time
Benefits available to FT, year round employees
The Executive Chef is responsible for the successful operation of the Food & Beverage department. The Executive Chef must ensure that the kitchen is continually balanced, while focusing on providing exceptional food presentation and quality that is prepared properly with the freshest ingredients. The Executive Chef must drive results through effective training, coaching, leading, motivating, empowering and following through with all the associates. The Executive Chef must ensure maximization of profitability by controlling food costs and by maintaining proper inventory controls.
A proven track record of success; have strong interpersonal skills and excellent customer service skills; and have technical knowledge of all aspects of Food and Beverage operations. Proven hotel experience or culinary equivalent is required. Must have working knowledge of state health department rules and regulations, as well as state liquor laws and regulations.
*6 Years of previous job-related culinary experience required.
*Passion and commitment to the business at an ownership level
*Maintain effective and open communication
*Must possess high energy, professionalism and confidence every day and in every way
*Must be capable to successfully prioritize, delegate, organize and multi-task
*Be a highly motivated and enthusiastic leader
*Manage and lead the kitchen associates to inspire loyalty and deliver the highest performance
*Manage the kitchen staff in the procurement, production, preparation and presentation of all food
*Ensure kitchen is safe and a sanitary work environment with conforms to all standards and regulations
*Direct the daily operations of the kitchen
*Continually analyze and control the labor and food costs to meet/exceed budget objectives
*Develop and implement menus and back-up to continually improve revenues and profit
*Ensure that all department associates maintain the utmost cleanliness of kitchen and food storage
*Train all personnel to deliver the best product at the highest brand and procedural standards
*Interact positively with customers and take action to resolve issues to maintain high guest satisfaction
*Effectively create a weekly schedule that reflects the occupancy for effective cost control
*Execute and promote Accident Prevention Program to minimize liabilities and related expenses
*Must be able to conduct daily business with integrity and be ethical at all times
*Ensure approved uniforms are being worn at all times including proper glove and hair containment
*Maintain a safe working environment through compliance of safety and health department guidelines
*Ensure that all personnel are current with ServSafe certification and TABC certification
*Maintain fast and accurate room service
*Ensure all food is delivered with the proper food quality and proper temperature
*Ensure all food equipment is maintained and properly serviced
*Ensure the kitchen, food storage and preparation areas are kept in compliance to all standards
*Treat guests, associates, vendors and co-workers with professionalism and respect at all times
*Ensure emergency procedures are understood by all through ongoing training and documentation
*Must be able to coach and counsel and provide clear and concise direction
*Be able to work well under pressure and meet or beat deadlines
*Comply with attendance rules and be available to work on a regular basis
*Perform other tasks that are deemed necessary to the success of Henry's/Hotel Durant.
*Work directly with the General Manager with menu development and concept refinement.
*Anticipate revenue/cost problems and report discrepancies to leadership.
*Analyze financial and operation information on an ongoing basis in order to adjust labor, supplies, materials and other costs to achieve budget.
*Follow controls for food purchasing, receiving, storage, preparation, etc.
*Keep waste to a minimum by planning actions and strategies that reduce spoilage, waste or other factors that cause food costs to rise.
*Communicate directly with banquet manager or captain for guest count, special requests and timing of food functions to attain highest guest satisfaction.
*Complete all assigned paperwork accurately and in a timely manner.
*Complete daily food requisitions and oversee specials, utilizing overstock.
*Keep in contact with all outlets to ensure quality and consistency.
*Order food quantities and other expense items and oversee production for banquet food operation
*Participate in banquet functions from planning to preparation to plating of function.
*Must be present during working hours to be on line and serve as an active kitchen employee.
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