- Scheduling staff for proper labor costs.
- Determine amount and type of food and supplies required using production systems and controlling food costs.
- Ensure availability of supplies and food or approved substitutions in adequate time for preparation.
- Continuous teaching, leading and motivating staff in positive manner
- Coordinates introduction of new menu items from corporate executive chef to staff.
- Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food, is preserved.
- Facilitates the correct preparation of all food served following standard recipes and special diet orders within specified time limits.
- Oversees the apportioning of food for serving.
- Store and properly handle raw or prepared foods and non-food supplies, marking date and item.
- Handle food in a manner that is consistent with local health department guidelines.
- Follow proper food handling techniques and coordinates the use of time, material and equipment to avoid waste and unnecessary expense.
- Report necessary equipment repair and maintenance to Home office, and facilitates outsourcing of repairs.
- Liaison for staff issues, reports all issues to Human Resources
- Follow all designated uniform, grooming, safety and sanitation rules and regulations
- 50% - walk and stand during entire shift.
- 50% - Sitting and computer work
- Occasional gripping of knives or pans.
- Continuously standing near heat or hot items
- Occasionally lifts/carries up to 50 lbs.
- Frequent washing of hands.
- Hazards may include, but are not limited to, slipping and tripping.
- Complete the "ServSafe" courses
- Computer skills (i.e. Microsoft Word, Excel, outlook)
- Basic mathematical skills
- Ability to follow written and oral instructions and procedures.
- Excellent interpersonal relations and communicative skills.
- Auditory and visual skills
- Knowledge of the Company's food & beverage specifications.
- Organizational skills.
- Multi-task oriented.
- Maintain skills necessary to safely and efficiently operate the following equipment and machines used in the performance of this job:
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Executive Chef - Sioux Falls, United States - Kaskaid Hospitality
Description
Job Description
Job DescriptionJob Description –Executive Chef
Classification: Salary (Exempt)
Reports to: Chief Operating Officer /Corporate Executive Chef
Department: Home Office
Duties and Responsibilities: Primary duties and responsibilities include, but are not limited to, the following:
Essential Physical Requirements:
Knowledge and Skills:
o Kitchen equipment
o Ovens
o Stoves
o Dishwasher
o Slicers
o Coffee machines
o Steamer
o Mixers
o Chef's knives, etc.
Position Type/Expected Hours of Work:
This is a salary paid position. This position is exempt from overtime regulations. Days and hours of work vary according to clientele requirements. Business operates seven days a week. Due to the cyclical nature of the restaurant industry, employees work schedules vary according to clientele requirements.
Work Environment:
This job operates in a professional commercial kitchen. Role will be surrounded by hot liquids and objects, sharp edges or otherwise dangerous equipment that will require constant attention to surroundings; and continuous verbal communication with other staff members. Fast paced service done with calm and competent skills is mandatory. This role will also require high level of gracious communication with event hosts and respectable communication with staff members.
Travel:
There is little to no travel required for this position
