Executive Restaurant Chef
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Executive Restaurant Chef

Four Seasons

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Executive Restaurant Chef

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FOUR SEASONS HOTELS & RESIDENCES

JOB DESCRIPTION

Executive Restaurant Chef

BASIC PURPOSE: Provide leadership and management for the Kitchen Department by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the department, division, and Hotel.

ESSENTIAL FUNCTIONS:

1. Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen Department through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.

2. Effectively plan and develop menus for the hotel considering factors such as product availability, food and service cost, marketing conditions, and business volume; assign prices for daily menus that result in net profit; participate in making decisions regarding printing, layout, posting, and distribution of menus while ensuring the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.

3. Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy-making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel.

4. Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.

5. Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.

6. Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.

7. Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.

8. Work harmoniously and professionally with co-workers and supervisors.

NON-ESSENTIAL FUNCTIONS:

1. Prepare food items.

2. Assist with set-up and cleaning of operational areas.

3. Create and post employee schedules.

KNOWLEDGE AND SKILLS:

Education: College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.

Experience: Five to seven years previous experience in multiple culinary/food & beverage department head positions.

Skills and Abilities: Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures. Working knowledge is generally learned on-the-job.

Requires ability to operate computer equipment and other food & beverage computer systems.

Requires the ability to operate and utilize culinary production equipment and tools.

Requires reading, writing and oral proficiency in the English language.

Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website - http://www.eeoc.gov/employers/upload/poster_screen_reader_optimized.pdf
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Executive Restaurant Chef

New Orleans, LA, Stati Uniti

A tempo completo, A tempo indeterminato

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