Executive Chef - Sioux City, United States - SCE Partners LLC

Description

Job Description

POSITION SUMMARY

Responsible for all venues' food production, Team Members' training, and food handling safety. Develop menus, oversee food purchasing and warehousing, build recipe specifications, and control food and labor costs in accordance with specific budgetary requirements. Responsible for supervising Sous Chefs and Lead Line Cooks daily, and monitoring food quality. Maintain a professional work environment with high food quality and sanitation standards.

GENERAL ACCOUNTABILITIES

• Maintain department objectives, standards, guidelines, and budget to ensure proper management of department.
• Hire, train, motivate, evaluate, and manage staff to ensure that Team Members receive proper guidance and resources to accomplish established objectives.
• Creates and updates menus regularly to keep our food offerings fresh and relevant.
• Develops standard recipes and techniques for food preparation and presentation to help assure a consistently high quality.
• Minimizes food costs, monitors portion control for all food items served, and assists in establishing menu prices.
• Monitors customer satisfaction through guest interactions and reporting metrics.
• Maintains inventory of kitchen supplies and food.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Ensures that food and facilities meet all governmental regulations.
• Approves the requisition of products and other necessary food supplies.
• Familiar with a variety of the field's concepts, practices, and procedures.
• Leads and directs the work of others, including hourly and salaried Team Members.
• A wide degree of creativity and latitude is expected.
• Willingness and ability to interact with the public in a variety of situations, including, but not limited to radio, interviews, cooking demonstrations, meet-and-greets, and competitions.
• Perform all other duties as assigned.

WORKING CONDITIONS/ESSENTIAL FUNCTIONS

Must have ability to:

• Operate in a working environment that is subjected to varying levels of heat and noise, the severity of which depends upon guest volume.
• At times subjected to hazards such as wet floors and dangers associated with the use of heavy-duty cutlery and cooking equipment.
• Inspect and maintain all areas for which responsible.
• Review and comprehend all necessary documentation.
• Operate kitchen equipment and utilize tools including, but not limited to, slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, and flat top, choppers, and knives.
• Work physical in nature and requires physical mobility, including but not limited to bending, stooping, kneeling, standing, carrying, climbing, walking long distances, reaching, and twisting. These actions are also required to monitor food preparation and inspect restaurant kitchen areas.
• Produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
• Effectively and efficiently move around restaurants and kitchen areas.
• Prepare all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood.
• Communicate with all levels of Team Members with a positive and encouraging approach.
• Interact with executive and mid-level management in a professional manner.
• Read, write, speak, and understand English in order to read and develop recipes and communicate with other Team Members and guests.
• Observe and direct actions of subordinates and to inspect any areas for which responsible.
• Organize and prioritize work and meet deadlines.
• Always conduct oneself in a manner that reflects a positive professional image.

JOB QUALIFICATIONS

• Must have own tools.
• Knowledge of and ability to prepare stocks, soups, and mother sauces.
• Complete understanding of all operations of the kitchen, kitchen equipment and sanitation.
• Demonstrated organizational skills, budgeting experience, and full understanding of financial reports.
• Previous managerial experience including the development of culinary management.
• These skills and abilities are typically acquired through a minimum of ten years progressive experience in a multi venue operation, or through completion of culinary arts degree or recognized apprenticeship and 6 years progressive experience in a multi venue operation.

REGULATORY AND COMPLIANCE RESPONSIBILITIES:

In addition to the other duties described herein, every team member has the following responsibilities related to compliance with laws and regulations:

• Attend required training sessions offered by the Hard Rock Hotel & Casino Sioux City.
• Perform the duties described in compliance with local laws and regulations.
• Take the necessary steps to ensure minors are not allowed to gamble or loiter in gambling areas, drink alcoholic beverages, or purchase tobacco.
• Have knowledge of the ordinances, regulations, laws, policies, and procedures relating to the team member's department.
• Have knowledge of the Property's programs to address problem gambling.
• Consults with the appropriate individuals and maintains and effective system of written policies, procedures, and internal controls to ensure compliance with Iowa Gaming Regulations and Internal Controls.
• Takes the appropriate steps to investigate exceptions, fraud, and potential violations and report such instances to the appropriate levels of management.
• Reports any acts of wrongdoing on behalf of any staff member that they have knowledge.

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