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- Oversee Food Beverage and Stewarding operations.
- Establish operating policies and staff schedules for the operation of kitchens to achieve maximum service at desired profit levels.
- Maintain effective food cost, labor costs, budgets, forecasts and marketing policies to achieve profit objectives and desired standards
- Order food products through Food and Beverage Buyer and Warehouse Supervisor
- Maintain close supervision with nightly cleaning of all food & Beverage outlets and staff, food quality, bar service, stewarding.
- Attend meetings for in-house functions, food design and menu development.
- Handle employee relation issues, paperwork consisting of records, disciplinary situations and commendations
- Complete forms, write memos, administrator company and departmental rules
- Train management staff on the technique of property expectation of culinary skills
- Interact with upper executives on miscellaneous issues
- Oversee menus for outside banquet functions and food shows
- Recruit staff for chefs
- Achieve service, financial, and Human Resource goals set forth by the property executives
- Minimum 10 years experience in high volume food and beverage operations
- Must have extensive culinary background, people skills and administrative skills
- Extensive knowledge of all kitchen equipment and operations is a must
- Thorough understanding of profit and loss management
- Previous hands on experience in presenting culinary training and development of new programs
- Communicate effectively in English both verbally and written forms
- Professional appearance and demeanor a must
Executive Room Chef - Las Vegas, United States - Circus Circus Las Vegas
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