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Executive ChefJob DetailsLevelExperienced Job LocationHotel Blackhawk - Davenport, IA Position TypeFull Time Education Level2 Year Degree Job ShiftAny ESSENTIAL DUTIES AND RESPONSIBILITIESESSENTIAL DUTIES AND RESPONSIBILITIES: Other duties may be assigned by the GeneralManager. Culinary Tasks: 40%
Preparing food as dictated by the menu, guest or party request, or management request in a clean, safe, and timely manner
Assist on line during heavy meal times
Monitors 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
Ensures compliance with food handling and sanitation standards
Managerial Tasks: 40%
Provides direction for all day-to-day operations
Recruit, hire, and train culinary staff
Impose disciplinary action when necessary
Conducts annual performance reviews for all culinary staff
Guest Services: 15%
Interacts with guests to obtain feedback on product quality and service levels
Responds to and handles guest problems and complaints
Observes service behaviors of employees and provides feedback to individuals and managers
Administrative Tasks: 5%
Keep a clean work area according to health and kitchen standards
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
Ensures property policies are administered fairly and consistently
Manage inventory of all back of the house kitchen items
Create and implement new menu items
Maintain a low labor cost
Schedule all culinary employees based on occupancy, events, and employee status
Attend all BEO, F&B, Culinary, and staff meetings
Participate in required M.O.D. coverage as scheduled
Establishes goals including performance goals, budget goals, team goals, etc.
Manages department controllable expenses including food cost, supplies, uniforms, and equipment
QualificationsQUALIFICATIONS/SKILLS: each essential duty satisfactorily. skill, and/or ability required. To perform this job successfully, an individual must be able to perform The requirements listed below are representative of the knowledge,
High School Diploma or Equivalent
Ability to read and write in English
Ability to read and comprehend instructions, short correspondence, and memos
Ability to write correspondence
Ability to effectively present information in one-on-one and small group situations to customers, clients, and employees
May be required to compute basic arithmetic
Availability on weekends and holidays
Must be able to pass a background check
DESIRED QUALIFICATIONS: Associates Degree in Culinary Arts, Hospitality, or related field withfive years of experience cooking for a dining facility and two years of experience in a supervisory role. Certification of Culinary training or apprenticeship a plus.
PHYSICAL DEMANDS: While performing the duties of this job, the person must be able tooccasionally move about inside the kitchen to access different cooking utensils and ingredients.
WORK SCHEDULE: Work a full time varied schedule including days, nights, weekdays, andweekends as assigned by department Supervisor or Manager.
I have read, understand, and am able to complete the job duties in the work environment described with or without reasonable accommodations.
Vacancy expired!