Executive Chef Job Vacancy
SUMMARY Responsible for all food production including that used for restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labour budget for the department. Maintain highest professional food quality and sanitation standards.
. ESSENTIAL DUTIES AND RESPONSIBILITIES
( Plans menus for all food outlets in the club.
( Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labour cost goals.
( Approves the requisition of products and other necessary food supplies.
( Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
. ( Establishes controls to minimize food and supply waste and theft.
( Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
( Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
( Attends food and beverage staff and management meetings.
( Consults with the Food & Beverage Manager about food production aspects of special events being planned.
( Cooks or directly supervises the cooking of items that require skilful preparation.
( Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
( Evaluates food products to assure that quality standards are consistently attained.
( Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
( In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
( Evaluates products to assure that quality, price and related goods are consistently met.
( Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology
. ( Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
( Provides training and professional development opportunities for all kitchen staff.
( Ensures that representatives from the kitchen attend service line-ups and meetings.
( Periodically visits dining area when it is open to welcome members.
( Support safe work habits and a safe working environment at all times.
( Perform other duties as directed.
EXECUTIVE CHEF SUPERVISORY RESPONSIBILITIES
( Interview, select, train, supervise, counsel and discipline all employees in the department.
( Provide, develop, train, and maintain a professional work force.
( Ensure all services to members are conducted in a highly professional and efficient manner.
( Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.
MINIMUM REQUIREMENTS:
Must have at least 4 years experience in Executive Sous Chef Position.
Must have a minimum of an Associates Degree in Food Preparation.
Suitable candidates may send resumes to 876jobapplications@gmail.com by March 31, 2017.
