Banquet Chef - Full-time

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 cooks 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.