Executive Chef

Job Details

Level

Experienced

Job Location

Hotel Blackhawk - Davenport, IA

Position Type

Full Time

Education Level

2 Year Degree

Job Shift

Any

ESSENTIAL DUTIES AND RESPONSIBILITIES

ESSENTIAL DUTIES AND RESPONSIBILITIES: Other duties may be assigned by the GeneralManager.

Culinary Tasks: 40%

• Preparing food as dictated by the menu, guest or party request, or management request in a clean, safe, and timely manner

• Assist on line during heavy meal times

• Monitors the quality of raw and cooked food products to ensure that standards are met

• Determines how food should be presented, and create decorative food displays

• Ensures compliance with food handling and sanitation standards

  Managerial Tasks: 40%

• Provides direction for all day-to-day operations

• Recruit, hire, and train culinary staff

• Impose disciplinary action when necessary

• Conducts annual performance reviews for all culinary staff

  Guest Services: 15%

• Interacts with guests to obtain feedback on product quality and service levels

• Responds to and handles guest problems and complaints

• Observes service behaviors of employees and provides feedback to individuals and managers

  Administrative Tasks: 5%

• Keep a clean work area according to health and kitchen standards

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance

• Ensures property policies are administered fairly and consistently

• Manage inventory of all back of the house kitchen items

• Create and implement new menu items

• Maintain a low labor cost

• Schedule all culinary employees based on occupancy, events, and employee status

• Attend all BEO, F&B, Culinary, and staff meetings

• Participate in required M.O.D. coverage as scheduled

• Establishes goals including performance goals, budget goals, team goals, etc.

  Manages department controllable expenses including food cost, supplies, uniforms, and equipment

Qualifications

QUALIFICATIONS/SKILLS: each essential duty satisfactorily. skill, and/or ability required.

To perform this job successfully, an individual must be able to perform The requirements listed below are representative of the knowledge,

• High School Diploma or Equivalent

• Ability to read and write in English

• Ability to read and comprehend instructions, short correspondence, and memos

• Ability to write correspondence

• Ability to effectively present information in one-on-one and small group situations to customers, clients, and employees

• May be required to compute basic arithmetic

• Availability on weekends and holidays

• Must be able to pass a background check

  DESIRED QUALIFICATIONS: Associates Degree in Culinary Arts, Hospitality, or related field withfive years of experience cooking for a dining facility and two years of experience in a supervisory role. Certification of Culinary training or apprenticeship a plus.

  PHYSICAL DEMANDS: While performing the duties of this job, the person must be able tooccasionally move about inside the kitchen to access different cooking utensils and ingredients.

  WORK SCHEDULE: Work a full time varied schedule including days, nights, weekdays, andweekends as assigned by department Supervisor or Manager.

   

  I have read, understand, and am able to complete the job duties in the work environment described with or without reasonable accommodations.