Assistant Pastry Chef jobs in Amarillo, TX

Description

Position: Executive Chef
Reports to: General Manager
Directs:  Sous Chef & Culinary staff
Status: Non-Exempt

SUMMARY:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor, resulting in outstanding guest satisfaction, improved market share and increased covers and revenues. In accomplishing this standard, interviews, hires, trains, supervises, counsels and motivates the kitchen team while controlling production and food costs.

Responsibilities:

· Reviews and approves (adjusts as necessary) recipe cards. Follows-up with culinary staff and discusses ways of constantly improving the cuisine at the property.

· Uses a variety of high quality food items that are creatively well prepared, presented and flavorful in a cost effective manner.

· Reviews and approves food orders from the central commissary for delivery (as required for special order items).

· Frequently review finished products for quality prior to leaving kitchen. Ensures that all foods, beverages, and garnishes are consistent with established culinary standards.

· Oversees the overall appearance, cleanliness and safety of the kitchen.

· Ensures all equipment in the kitchen is properly maintained and in working order in accordance with City/County Health Department and company standards.

· Troubleshoots unexpected or unusual situations in the kitchen.

· Makes sure all kitchen waste is disposed of properly.

· Oversees all creation of menus, production, and ordering for special events.

· Prices all menu, catering and seasonal items, specifying portion and prep quantities while adhering to food and cost control guidelines.

· Develops seasonal specials. Tastes and approves all seasonal menu and pastry items.

· Schedule and conduct product taste panels with Food & Beverage Management (as required for new products).

· Must be willing and able to take part in culinary events and competitions.

· Ensures that food costs meet budgetary goals each week in all operations by establishing purchasing specifications, product storage and usage requirements and waste control procedures.

· Discusses daily food cost reports with key kitchen and F&B staff.

· Ensures that invoices are coded and prices are updated weekly.

· Maintains and monitors kitchen payroll in conjunction with business forecasts and the budget.

· Interviews and hires employment applicants for kitchen associate positions. Request and implement staff adjustments as needed (additions, terminations, rate changes, etc.).

· Reviews weekly schedules to meet forecasts and budgets.

· Trains, develops, and motivates culinary staff to meet and exceed established food preparation standards on a consistent basis. 

· Displays exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management.

· Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

· As part of the management team, displays an attitude of loyalty, dedication, confidentiality and a willingness to cooperate with other team executives and staff. Accepts projects and responsibilities as assigned by the GM and completes in a timely manner.

· Remains at all times appropriately groomed per company grooming standards and wears the uniform provided.

Physical Demands:

· Ability to work from a standing position for extended periods of time.

· Ability to perform reaching, stooping and/or crouching motions repeatedly.

· Dexterity in the hands and fingers needed to effectively manipulate the tools and utensils used in food preparation.

· Visual abilities (closeness and depth perception) to ensure quality food preparation and personal safety with various types of equipment.

· Must have the sense of smell and taste needed to ensure quality food preparation.

Requirements

Qualifications, Skills and attributes:

· Proven record of culinary accomplishments by recognitions personally achieved.

· Must possess basic reading, writing, mathematical, & computer skills.

· At least 5 years’ high-volume cooking experience with extensive knowledge in fine dining.

· At least 3 years’ experience as an Executive Chef for a hotel or fine dining restaurant.

· Strong interpersonal, verbal and written communication skills involved in culinary training.

· Leader, trainer and motivator of staff

· Even-tempered and maintains a reputation for consistency and fairness

· Organized; able to meet deadlines

· Good judge of people and situations

· Focused with ability to handle many details and heavy volume of events

· Neat, well-groomed and highly professional

· Exceptional guest/customer service skills