Executive Chef

Company: Great Lakes Services, LLC
Location: Manteca
Posted on: July 21, 2021

Job Description:

The Restaurant Executive Chef is responsible for all operations of the kitchen(s): creates and updates menus to maximize profits and minimize loss, tests and develops recipes, monitors customer satisfaction, maintains inventory of kitchen supplies and food, and ensures that food and facilities meet all governmental regulations.

Essential Duties & Responsibilities

• Manage and direct the preparation and presentation of all foods in all venues of the Lodge
• Maintain and follow all local Health Department food preparation codes and regulations
• Ensure all food preparation licenses and training (as required) is maintained by all pack members
• Hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs
• Listen actively and communicate clearly while interacting with guests to promote food products and directing staff activities
• Analyze feedback from guests and pack members, make judgments and take action to implement suggestions for improvement
• Maintain working rapport with all hotel staff for efficient operation and service to guests
• Monitor staff performance, product quality and production flow; foster improvement where necessary
• Create and implement new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals
• Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations
• Confer with Director of Food and Beverage regarding new selections and changes
• Audit food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements
• Maintain controls and tracking of high value items (proteins such as steaks, bacon and sausage, etc.)
• Development, implementation, and monitoring of programs that assures a safe facility and work environment that is in compliance with all appropriate regulations-Food Safety, Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communications Programs
• Assist the Food & Beverage Director in estimating annual food budget and controllable expenditures

Basic Qualifications & Skills

• High School degree or equivalent
• 5+ years experience in restaurant kitchen(s)
• 1+ years experience in restaurant supervisory/leadership role responsible for financials, menu development, and personnel related matters
• Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed
• Successful completion of criminal background check and drug screen

Desired Qualifications & Traits

• Culinary education degree
• Previous Executive Chef experience
• Prior kitchen experience in hotel/resort industry
• Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment
• Proven teamwork
• Projects professional image that inspires trust and confidence
• Enthusiastic and positive energy

Physical Requirements

• Able to lift up to 30 lbs.
• Able to bend, stretch, and twist
• Able to stand for long periods of time
  

Experience

• 1 year(s): Experience in restaurant leadership role with responsibility for financials, menu development and personnel matters
• 5 year(s): Restaurant Kitchen Experience

Education

• High School or better

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)

Keywords: Great Lakes Services, LLC, Manteca , Executive Chef, Other , Manteca, California