Banquet Chef - Millsboro - Highwater Management

    Highwater Management
    Highwater Management Millsboro

    1 day ago

    $40,000 - $60,000 (USD) per year
    Description
    :

    Executive Chef Managers are primarily responsible for the overall food and kitchen (back of house) operation of their unit.

    Chefs support the General Manager through implementation of business objectives through a strong sales based focus and constant development of their team.

    Chef Managers assist in building the business strategy for the unit, manage employee development and otherwise assist the General Manager in meeting or exceeding business objectives for the unit.

    Chef Managers are an exempt position generally working 5 days, 50 hours per week.

    Essential Job Functions:


    On a day to day basis, Chef Managers are responsible for assisting in the strategic development of the unit in the areas of sales, costs, quality and people basics and managing the day to day operations of the restaurant.

    Specific duties include & required knowledge but are not limited to:


    • supervise the planning and price menu items, orders supplies, and keep records and accounts
    • Supervise all BOH employees
    • Write weekly schedules according to business and projected goals for labor dollars
    • Use labor dollars and menu costing programs to price labor and food cost
    • Must participate in checking of all purchased supplies for entire restaurant
    • Must expedite the pass through cook's window to maintain proper consistency in food quality and service daily or as needed
    • Conduct training for personnel
    • Supervise all kitchen employees
    • Monitor worker performance in all departments of kitchen
    • Investigate customer complaints
    • Maintain production or work records
    • Price items on menu
    • Determine food costs
    • Modify work procedures or processes to meet deadlines
    • Use oral or written communication techniques
    • Inspect facilities or equipment for regulatory compliance
    • Oversee work progress to verify safety or conformance to standards
    • Update menu engineering
    • Update and cost out specials
    • Requisition stock, materials & supplies from Vendors as needed
    • Resolve or assist workers to resolve work problems
    • Determine production schedules and staff requirements necessary to ensure timely
    delivery of services


    • Recruit and hire staff, including cooks and other restaurant workers
    • Supervise and coordinate activities of cooks and workers engaged in food preparation
    • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
    • Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers
    • Check the quality of raw and cooked food products to ensure that standards are met
    • Check the quantity and quality of received products
    • Oversee all orders
    • Supervise all schedules
    • Estimate amounts and costs of required supplies, such as food and ingredients
    • Prepare and cook foods of all types, either on a regular basis or for special guests or functions
    • Order or requisition food and other supplies needed to ensure efficient operation
    • Monitor sanitation practices to ensure that employees follow standards and regulations
    • Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food
    • Determine how food should be presented, and create decorative food displays
    • Inspect supplies, equipment, and work areas to ensure conformance to established standards
    • Demonstrate new cooking techniques and equipment to staff
    • Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources
    • Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems
    • Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects
    Chef Managers will regularly stand, walk, talk, carry, bend, stoop, turn and lift in excess of fifty (50) pounds. Chef Managers will also drive, view a computer monitor and type/write on a regular basis. Team lift required on anything over fifty (50) pounds and/or an awkward lift.
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