Executive Chef - Casino jobs in Idaho

Description

Job Description

Position Title: Executive Chef

Department: Kitchen Accountable To: General Manager

The Executive Chef is responsible for all daily operations of the kitchen. They must demonstrate strong communication skills and leadership abilities, as well as maintain a safe and sanitary work environment. The Executive Chef is responsible for the development of new and current team members, while upholding all service standards and ensuring all food is served according to standards.

In addition, they must coach team member’s performance – remaining friendly and flexible—resulting in the best guest experience possible.

Specifically, the Executive Chef ensures consistent execution of BOH systems and profitability by providing and ensuring quality training, coaching and follow-through. This position is accountable for maintaining high quality food, food cost controls, labor cost controls, systems, organization, team member engagement and the guest experience.

Owning Your Program:

§ Step 1 is to understand that you are responsible for ensuring that everything is done on time and accurately.

· This doesn’t mean that you have to do everything. What this means is that you have to ensure that everything is done.

§ Step 2 is knowing what those things are

§ Step 3 is determining how those things will get done. Delegation

§ Step 4 is follow up or accountability. Inspecting what you expect

§ Step 5 is teaching others to do the tasks you are delegating.

Key Performance Elements/Essential Functions

§ Strong understanding of all BOH systems and operations; must demonstrate the ability to run effective shifts in all aspects of the kitchen.

§ Provides direction, coaching, and leadership for all staff including safety and sanitation, and company policies and procedures.

§ Responsible for establishing and appropriately communicating goals to the Corporate Team on a regular basis.

§ Communicates effectively with the Management Team.

§ Ensures the Management Team’s continued development and focus on creating and maintaining a strong guest first focus.

§ Effectively maintains the kitchens facility, both exterior and interior, to Twigs’ standards (clean, neat, and organized) and ensures sufficient supply levels of tools available for all employees to execute their responsibilities.

§ Leads the staff in a positive manner as to achieve our desired result; being 100% guest satisfaction.

§ Ensures 100% effectiveness of BOH systems and standards.

§ Ensures that dress code standards are 100%.

§ Communicates effectively with vendors.

§ Hiring of all BOH positions, maintaining appropriate staffing par levels.

§ Completes all Team Members reviews once a year.

§ Holds regular meetings, including workshops, recognizing what we do well and what we can improve (safety, cost controls, quality and execution).

§ Weekly and monthly inventories.

§ Responsible for meeting the restaurant’s financial goals, including sales growth (by providing exceptional guest service 100% of the time), labor, hiring, developing and retaining the very best team members.

§ Implements and manages plans that result in improved financial (sales and cost centers) performance regarding all operations.

§ Responsible for the management staff and their duties.

§ Arrange for R&M of equipment and other services.

§ Other duties as necessary for successful and efficient operations

Specific Job Knowledge, Skill, and Ability

The individual must possess the following knowledge, skills, and abilities, and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

· Considerable knowledge of mathematical skills (addition, subtraction, multiplication, and division) necessary to interpret reports and budgets.

· Knowledge of menu development, insight to marketing, cost and wage control.

· Knowledge of food products, standard recipes and proper preparation.

· Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.

· Ability to read, write and speak English to comprehend and communicate job functions.

· Finger/hand dexterity in order to operate food machinery.

· Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 150 pounds on a regular basis.

· Ability to work in confined spaces.

· Ability to supervise large staff and accomplish goals on a timely basis.

· Ability to perform duties within extreme temperature ranges.

· Ability to conduct meetings, menu briefings and maintain communication lines between line staff and General Manager.

· Ability to stand, walk, and/or sit continuously perform essential function for an extended period of time.

· Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact, and diplomacy and collect accurate information to resolve conflicts.

· Hearing and visual ability to observe and detect signs of emergency situations. Distinguish product, taste, texture, and presentation and observe preparation.

Other

Regular attendance in conformance with the standards, which may be established and or altered by Twigs Bistro and Martini Bar and/or Twigs American Kitchen from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the restaurant.

Upon employment, all employees are required to fully comply with the Twigs Bistro and Martini Bar and/or Twigs American Kitchen rules and regulations for the safe and efficient operation of our properties. Employees who violate the Twigs Bistro and Martini Bar and/or Twigs American Kitchen rules and regulations will be subject to disciplinary action, up to and including termination of employment.

Qualification Standards

Education:

Any combination of education and experience equivalent that provides the required knowledge, skills, and abilities. High school education is preferred.

Experience:

Minimum three (3) years full service restaurant experience required. Prior supervisory experience preferred.

Licenses or Certificates:

Ability to obtain any government required licenses or certificates. For example: Local health department certification and state liquor control board certificate. CPR certification and/or first aid training preferred.

Grooming: All employees must maintain a neat, clean, and well-groomed appearance (specific standards in employee handbook)

Our mission is to create a fun and exciting restaurant to which to work, with an eclectic atmosphere. We strive our employees to feel valued and as though they are of equal importance, regardless of their role in the organization. We believe the key to success is building a team who proves a unique and gratifying dining experience, where the menu and service complement each other to achieve perfect harmony. We want to create an uplifting and inviting environment where guests become friends, and friends become patrons.