Executive Chef Job Description Sample
Job ID2018-74155JOB OVERVIEW"Sunrise is the best place that I've ever worked, simply because of the people. We provide quality care in an environment that feels like home.
Our focus is doing what's right for the resident. For me, that's a big breath of fresh air."- Sunrise Leader
At Sunrise, our Executive Chef is responsible for providing overall leadership and management for all phases of food production and presentation operations for the community's Dining Services operations.RESPONSIBILITIES & QUALIFICATIONS
- Overseeing and leading the food production and food presentation operations- Supervising, hiring, coaching dining services team members- Financial management - Handling foods in accordance with sanitary procedures and Sunrise quality service standards and compliance with all federal, state, local regulatory procedures regarding food production and presentation
- Certification and/or College Degree in Culinary Arts- Minimum three (3) years experience as a Chef or Kitchen Manager- Two (2) years supervisory and management experience including hiring staff, coaching, performance management daily operations supervision, discipline and counseling- Current Food Services Sanitation certificate- Ability to handle multiple priorities, delegate assignments to the appropriate individuals based on their skills, roles and interests- Written and verbal skills for effective communication and the ability to facilitate small group presentations- Competent in organizational, time management skills- Demonstrate good judgment, problem solving and decision making skills- Proficiency in computer skills, Microsoft Office (Windows, Outlook, Excel) with the ability to learn new applications- Ability to work weekends, evenings and flexible hours
Sunrise maintains a drug-free work environment and all offers of employment with Sunrise are conditioned on submitting to and successfully completing and passing a drug and alcohol test.
ABOUT SUNRISESunrise Senior Living has championed quality of life in senior care for more than 30 years. We believe team members are our greatest resource and are looking for people who share our commitment to provide quality care for seniors and their families.
It's no surprise that many of the world's leading experts in Senior Living entrust their career to Sunrise. At Sunrise, you will…Make a Difference Every Day We are passionate about our mission — to champion quality of life for all seniors. We deliver high-quality care with a personal touch and encourage our residents to enjoy life to the fullest.
Be Part of a Uniquely Supportive CommunityThe care-focused environment we create for residents extends to our team members. We offer programs, rewards, and benefits to help you live your best.
Ignite Your PotentialWe believe potential has no limits. We offer best-in-class leadership development programs designed to grow our leaders. We are committed to helping our team members achieve their career goals.
The Hilton Garden Inn - Denver Downtown is currently looking for an Executive Chef.
At our hotel we consider ourselves a family and this hotel is our home where we enthusiastically welcome guests 24 hours a day, 365 days a year. We pride ourselves on providing quality customer service to everyone that walks through our front door and we tirelessly work to achieve those goals. We create heartfelt experiences by removing the "random" in random acts of kindness, elevating those moments into memories. If you are just looking for a paycheck this job is not for you.
We are a 221 room hotel located in the heart of downtown Denver. Situated next to the Colorado Convention Center and two blocks from the 16th Street Pedestrian Mall, we are the ideal home base for business and leisure travelers. We are a busy hotel with lots of opportunities to make someone's day.
Some of our benefits include:
Discounted RTD Eco Pass
Discounted Hotel Rooms
Medical, Dental and Vision Insurance
Discounted employee meals
Community volunteering opportunities
Opportunities for training and advancement
Fun and rewarding work environment
And Much More!
Our positions are not jobs but the start of a career. If you have high energy, an infectious personality and are highly motivated then we want you to join our team!
Please apply at www.sbcos.com. We look forward to hearing from you!
The purpose of the Executive Chef is to coordinate, supervise and direct all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels.
PRIMARY DUTIES AND RESPONSIBILITIES:
Oversee all aspects of the daily operation of the kitchen and food production areas.
Provide training for all staff and meet corporate quality standards, establish and enforce food specifications, portion controls, recipes and sanitation.
Know and enforce all local health department sanitation laws.
Check food purchases for proper ordering, quality and price structure.
Oversee all aspects of the daily operation of the kitchen and food preparation areas including preparation for all food items, receiving daily inventories, and food cost report.
Control food and labor costs while maximizing guest satisfaction.
Work with F&B Director and keep them informed of F&B issues as they arise.
Develop proper training and direction of departmental staff in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
Coordinate all par stock levels; monitor and assess food portion size, visual appeal, taste and temperature of items served.
Understand daily forecasts and customer counts.
Prepare and submit required reports in a timely manner including but not limited to Wages, Payroll, Revenue, Schedules and Quarterly Action Plans.
Conduct staff performance reviews in a timely manner.
Review and approve weekly payroll.
Coordinate and monitor all Loss Prevention in the kitchen area.
Maintain regular attendance in compliance with standards and scheduling which will vary according to needs of the hotel.
Must be consistently on time.
Maintains high standards of personal appearance and grooming, which include compliance with the dress code.
Perform any other duties as requested by F&B Manager and the General Manager.
Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties of the position.
DESIRED COMPETENCIES, WORK SKILLS, AND KNOWLEDGE
To perform the job successfully, an individual should demonstrate the following competencies. Other competencies not listed may be required for specific positions. The requirements listed below are representative of the knowledge, skills, and/or abilities required.
Associate demonstrates ORGANIZATIONAL SUPPORT
- Observes and adheres to safety and security procedures, promoting a safe work environment.
Associate demonstrates INITIATIVE
Seeks out new assignments and assumes additional duties when necessary.
Able to reach effective solutions, poses good questions, consults helpful resources, and does not stop at the first answer he/she comes across.
Associate demonstrates exemplary DEPENDABILITY / RELIABILITY
Can be relied upon regarding task completion and follow up.
Ensures work responsibilities are covered when absent.
Associate demonstrates ACCOUNTABILITY for their job performance
Takes ownership of all work performed and communicated.
Completes tasks on time or notifies appropriate person with an alternate plan.
Associate demonstrates acceptable PRODUCTIVITY standards
Organizes resources, performs tasks, and coordinates with other functions to most effectively and efficiently perform work responsibilities and accomplish objectives on a timely basis.
Assists department in exceeding productivity standards.
Associate demonstrates effective PROBLEM SOLVING
Identifies and resolves problems in a timely manner, using intuition and experience to complement data.
Gathers and analyzes information skillfully.
Associate demonstrates WORKPLACE RESPECT to all associates
Demonstrates knowledge of EEO policy and promotes a harassment-free environment.
Shows respect and sensitivity for cultural differences.
Able to build morale and group commitments to achieve goals and objectives.
Associate demonstrates effective ORAL /WRITTEN COMMUNICATION
Practices attentive and active listening with all employees.
Listens without interruption and gets clarification.
Actively participates in meetings, contributing ideas to improve the company.
Associate demonstrates excellent CUSTOMER SERVICE SKILLS
Solicits customer feedback to improve service.
Personally demonstrates a commitment to customer service by anticipating and responding promptly to guest needs.
Associate demonstrates effective FINANCIAL MANAGEMENT skills
Monitors and controls labor costs.
Seeks approval for overtime, if required.
Associate effectively MANAGES PEOPLE
Provides regular performance feedback and proactively addresses performance concerns of staff.
Develops staff so that successful customer service scores are achieved.
EDUCATION AND EXPERIENCE REQUIREMENTS:
A 2 year, 3 year, or 4 year culinary degree and at least 5 years of progressive experience in a hotel or a related field.
Previous supervisory experience is required.
Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
Ability to read, analyze, and interpret general business and hotel reports.
Ability to write reports, business correspondence, and procedure manuals.
Ability to use various computer programs such as Word, Excel and Outlook.
- Position has supervisory responsibilities over culinary staff.
The work environment normally entails the following:
Kitchen environment - varying degrees in temperature.
Exposure to cleaning chemicals throughout the day
Minimal to moderate noise levels consistent with hotel environment
During the course of performing the physical demands of this position, associates are expected to observe and adhere to safety and security procedures, promoting a safe work environment.
The physical activity normally entails the following attributes.
Position is expected to:
Stand more 80% of the time
Walk more than 50% of the time
Lift up to 50 pounds.
Push / pull up to 30 pounds.
Our company does not discriminate against its associates or applicants because of race, color, religion, sex, pregnancy, national origin, ancestry, age, marital status, sexual orientation, veteran status, physical or mental disability or medical condition. Equal employment opportunity will be extended to all persons in all aspects of the employer-associate relationships, including recruitment, hiring, advancement, compensation, benefits, training, promotion, transfer, discipline, layoff, recall and termination. Every reasonable accommodation will be made for disabled associates.
Resumes and applications for employment will be evaluated on the basis of qualifications to meet the requirements of the position and ability to perform the requirements of the position.
As a world-class meeting facility and four-diamond resort, the multifaceted Cheyenne Mountain Resort Colorado Springs, a Dolce Resort is a place where the possibilities are as endless as the views. For meetings, spectacular indoor and outdoor venues create the backdrop for imaginative events, allowing attendees to enjoy the beautiful setting while remaining productive and inspired.
Currently, we are searching for a talented Executive Chef to join the team of the Cheyenne Mountain Resort Colorado Springs, a Dolce Resort and is responsible for coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high-quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
Work with other F&B managers and keep them informed of F&B issues as they arise.
Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
Coordinate and monitor all phases of Loss Prevention in kitchen areas.
Prepare and submit required reports in a timely manner.
Monitor quality of all food product and presentation.
Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
Oversee all aspects of the daily operation of the kitchen and food production areas.
Respond to guest complaints in a timely manner.
Ensure compliance with SOP's in all outlets.
Ensure compliance with requisition procedures.
Conduct staff performance reviews in accordance with Wyndham standards.
Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
Know and enforce all local health department sanitation laws.
Work with the Director of F&B to create and implement menus.
Design and implement employee cafeteria rotating menu and oversee cafeteria operations.
Coordinate, supervise and direct the Stewarding Department.
Compute daily food cost.
Develop proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
Understand daily forecasts and customer counts.
Coordinate all par stock levels.
Assess food portion size, visual appeal, taste and temperature of items served.
Direct and train all chefs to ensure adequate operation in all outlets.
Create menus for prospective clients.
Review and approve weekly payroll.
Check food purchases for proper ordering, quality and price structure.
Oversee daily activities such as preparation for all food items, receiving daily inventories, log-on report and food cost report.
Communicate to Engineering any physical maintenance problems.
Assist catering sales on all special menus and price structures.
Participate in required M.O.D. program as scheduled.
Foundations Recovery Network (FRN) is the premier provider of integrated treatment for co-occurring addiction and mental health concerns, offering residential and outpatient services nationwide. At each facility, we focus on patient-centered care and an individualized approach, upholding a high standard of innovative treatment and compassionate attention to each patient's needs.
We are committed to providing and promoting evidence-based treatment for individuals with co-occurring disorders through clinical services, education, and research. Our purpose is to create lifetime relationships for long-term recovery. Everything we do is designed to support recovery in a comprehensive way, addressing the needs of the whole person—physically, emotionally, mentally, and spiritually.
We provide the foundation; you build the life. Located in the serene forest foothills of northern Georgia, Black Bear Lodge is a place of solace and healing for those suffering from addiction and mental health issues. We are a residential treatment center offering a comprehensive, integrated program that addresses the needs of the whole person—mind, body, and spirit.
Our system of care is personalized, evidence-based, and research-proven. Patients can self-reflect and find strength for life change amid the beauty of the expansive sky and the natural tranquility that characterizes our location. FRN is currently seeking an Executive Chef, to assist Black Bear in continuing a tradition of excellence in every aspect of our beautiful facility, by providing exemplary leadership to the kitchen staff.
The ideal candidate will be a culinary master, skilled in flavor, presentation, and creativity. This creativity will be an important asset when designing recipes that not only excite the palate, but that also cater to a variety of nutritional needs and desires. Do you have a passion for serving dishes that not only nourish the body, but the soul as well?
Does your drive for making awe-inspiring cuisine fuel you to constantly produce new, thrilling dishes? Do you have the desire to serve as a Brand Ambassador to FRN? If so, then this could be the opportunity you've been searching for! This position will be located at Foundations Recovery Network's facility, Black Bear Lodge, located in Sautee, Georgia.
Essential Duties and Responsibilities
Responsible for a consistent, client-centered experience, including recipe selection and menu development; presentation and cleanliness; and diet restrictions and specialty diets
Completes performance evaluations for kitchen staff and handles employee issues
Directs and oversees the operation of the kitchen at each facility, including development and implementation of kitchen policies and procedures
Knowledgeable of all federal, state, and local sanitation regulations
Follows up on any culinary complaints which lead to client dissatisfaction
Responsible for the development and implementation of food schedule with snack selection, rotation, etc.
Responsible for staffing, menus, and set-up of events, both on-site and off-site
Responsible for development and implementation of a standardized training program for culinary new hires
Responsible for the purchasing of supplies, working with vendors to decrease cost, and inventory control
Completion of a food and dining policy for both clients and staff
Research and implementation of on-line culinary software
Performs all other duties as required or assigned
Knowledge, Skills, and Abilities
Excellent verbal and written communication skills required
Must have high level of interpersonal skills, as this position continually requires demonstrated poise, professionalism, tact, and diplomacy
Must be able to work in a fast-paced environment with demonstrated ability to juggle multiple competing tasks and demands
Proven ability to handle multiple projects under pressure
Ability to develop and maintain professional working relationships with all internal/external interface points
Exceptional analytical and problem solving skills
Excellent organizational skills with the ability to prioritize workload and meet deadlines
Ability to follow directions and work as part of a team
Demonstrates ability to manage people, which includes planning, decision making, and facilitating process improvements; takes responsibility for subordinates' activities; makes oneself available to staff and provides regular performance feedback
Understands need for and maintains appropriate confidentiality at all times when interacting with patients, residents, families, visitors, referral sources, and all other contacts
Must have strong knowledge of food values, nutrition, menu planning, and uses for leftover food
Must have strong knowledge of a variety of computer software applications in word processing and spreadsheets (MS Word, Excel)
Bachelor's degree or certification from a culinary school or equivalent combination of education and experience
Minimum of 3 years' management experience in the food industry
If you meet the above requirements and are looking for a rewarding career, please take a moment to share your background and experience with us by applying online. FRN offers competitive compensation, commensurate with experience, and benefits programs including medical, dental, life insurance, and 401K.FRN is not accepting unsolicited assistance from search firms for this employment opportunity.
Please, no phone calls or emails. All resumes submitted by search firms to any employee at FRN via email, the Internet, or in any form and/or method without a valid written search agreement in place for this position will be deemed the sole property of FRN. No fee will be paid in the event the candidate is hired by FRN as a result of the referral or through other means.
EQUAL OPPORTUNITY EMPLOYER
The Executive Chef is responsible for the overall operations for the back of house and kitchen area of the cafe. In addition, the Executive Chef will ensure that Hard Rock culinary standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. Also, the Executive Chef supports the cafe's senior leadership in upholding all brand standards and core values while meeting or exceeding Hard Rocks business objectives.
Demonstrate financial comprehension of Cafe's budget and P&L.
Effectively control costs of food and related purchases in alignment with budgeted expectations.
Manage staff schedules in accordance with the cafe's budget and forecast models.
Maintain the highest standards of brand, local health, safety, and food preparation hygiene requirements.
Support the team in consistent execution of all systems and processes to consistently deliver all products and services to brand standards.
Support senior management in building a highly functional hourly team who share a common vision and values surrounding the overall success of the Cafe.
Develop kitchen team in all aspects of kitchen execution from 100% recipe adherence to banquet service.
Foster an environment of customer service in which all team members put the guest first in every situation.
Execute established food standards for overall guest satisfaction that meet or exceed brand standards.
Ensure the highest levels of hygiene and food handling practices to deliver optimal quality of product to guests.
Attract and retain the most exceptionally talented culinary talent available in the market and place them in positions that leverage their skills and expertise for maximum impact.
Clearly define goals and expectations for Heart of House hourly team members using performance review tools and hold your people accountable for successful performance.
Support staff development and advancement along well-defined career paths.
Manage a diverse team ensuring a balanced and proactive approach to increasing individual potential across the team
Serve as a Culinary Learning Coach developing, implementing, and executing learning & development programs for all Heart of House employees in order to drive continuous improvement and employee
Possess a self-motivated approach to his/her own personal and professional
This job description reflects the position's essential functions; it does not encompass all of the tasks that may be assigned.
The Executive Chef for Bon Appetit Management Company is responsible for the overall success of the food service operation adhering to the Client's culture and guidelines, the Health Department's regulations, and Bon Appétit's standards and expectations of food quality, freshness and presentation. In this position the Executive Chef is responsible for overseeing the sanitation and safety of all kitchens, while ensuring that all kitchen employees produce delicious, eye-appealing and nutritious food, while meeting client financial budgetary goals. This position Solves problems professionally, rapidly and fairly as well as maintains and teaches a good work ethic, while supporting the General Manager, and developing a sense of teamwork and cooperation within the team.
In the performance of their respective tasks and duties all employees are expected to conform to the following:
Perform quality work within deadlines with or without direct supervision.
Interact professionally with other employees, customers and suppliers.
Work effectively as a team contributor on all assignments.
Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.
Meets all timelines for menus and ordering.
Teaches and adheres to Bon Appétit's philosophy, culture and commitment to quality food and service.
Takes over the ownership of the kitchen.
Has a Passion for food.
Ensures all products and purchases meet Bon Appetit sustainability guidelines
Has knowledge of and enforces the Client/Bon Appétit contractual agreement.
Supervision and Development of Staff
Hires, trains, and supervises the daily conduct of the Chefs and Sous Chefs.
Ensures that proper uniform standard is followed by all culinary personnel, as stated in the employee handbook and established account guidelines.
Develops and revises proper job descriptions for Chef's and Sous chefs.
Conducts Chef reviews, coaching sessions, and disciplinary actions in a professional and timely manner. Provides feedback and support to employees to further their development.
Ensures that all Hiring and Training standards are met and documented for direct hires, including but not limited to New Hire Packet, Employee/Manager Hand Book Sign off Sheet, Fact Training Completion, and Safety Training.
Uses a variety of high quality food items that are creatively well prepared, presented and flavorful in a cost effective manner in the Cafés and catering.
Ensures that all products and ingredients that are used are purchased following bon appétit purchasing standards and sustainability commitments.
Ensures that all foods, beverages, and garnishes are consistent with Bon Appetit Great Expectations Culinary standards
Works with management team to ensure that all display, catering and café service and culinary set up meet specific account standards.
Prepares a well balanced menu that meets the cultural and dietary needs of the Café guests.
Meets and exceeds the expectations of the customer's perceived value.
Makes sure all kitchen waste is disposed of properly in the most sustainable manner as supported by the client
Customer Service and Client Relations
Represents the company in a courteous, efficient, and friendly manner in all customer, client and employee interactions
Responds to all comments and complaints within 24 hours and follows up with a written response to the General Manager.
Interact with customers and resolves customer complaints in a friendly and service oriented manner
Communicates with the Client honestly, accurately and in a timely manner.
Financial Management and Analysis
Prices all menu and catering items, specifying portion and prep quantities while adhering to food, and sustainability guidelines.
Maintains and monitors kitchen payroll in conjunction with business forecasts and the budget.
Ensures that food cost meets budgetary goals each week in all operations by establishing purchasing specifications, product storage and usage requirements and waste control procedures. • Ensures that invoices are coded and prices are updated weekly
Reviews catering portions and pricing quarterly, suggesting changes and monitoring waste from events
Creates weekly menus and special event catering menus, meeting special dietary requests, including low-fat, low-sodium, vegetarian and low calorie meals.
Supervises the proper garnishing and presentation of food.
Adheres to Bon Appétit's standards of fresh and creative décor, as specified in Great Expectations
Oversees the overall appearance of the kitchen.
Continues to test and update menu ideas and concepts, staying abreast of new culinary trends.
Edits all weekly menus for proper spelling and descriptions.
Utilizes all web based informational systems, including web menu and catering menu.
Oversees all creation of menus, production, and ordering for special events
Assists Catering Management team and Develops specialty menus and events per clients needs, budget and unit guidelines
Plans and executes the culinary elements of all specialty events
Is on site for all special events and ensures that they meet all client expectations
Make sure all events meet Bon Appetit Great Expectations standards.
Participates and is involved in Catering Open House and Seasonal tastings of new menu items
Manages chefs to develop seasonal specials and offerings, reviews, tastes and approves all seasonal menu and Pastry items.
Works with Catering Management team to develop and implement sales programs on campus to solicit new business
Note: Job duties are subject to change as needed.
FOOD AND SAFETY RESPONSIBILITES:
Adheres to all Health Department, OSHA and ADA regulations.
Supervises, trains and maintains daily reporting of Time and Temperature and accurate labeling, dating and rotating of all food products.
Conducts weekly F.A.C.T. meetings, and ensures that regular trainings are occurring in units
Reports any injury, accident and/or foodborne illness incident for customers and/or staff accurately and in a timely manner to the General Manager.
Develops daily and weekly cleaning checklists for kitchen staff and oversees their accomplishment.
Trains kitchen personnel in safe operating procedures of all equipment, utensils and machinery. Establishes maintenance schedules in conjunction with manufacturer's instructions for all equipment. Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid and CPR.
Attends monthly safety meetings and participates in safety inspections
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education: Degree from a post secondary culinary arts training program.
Experience: A minimum of 5 years as sous chef plus 3 years in similar position in a like volume and quality food service establishment.
General Hospitality knowledge and interest in sustainability and sustainable food practices
Ability to operate Web based ordering system, process customer requests, changes to orders, menu updates and client profiles.
Proficient with word processing and spread sheet applications.
Posses the ability to meet Bon Appétit unit specific uniform standards for this position.
Utilize all Personal Protective Equipment's per Bon Appétit guidelines.
Wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument.
CERTIFICATES, LICENSES, REGISTRATIONS:
Must have a valid driver's license - minimum of Class C (non Commercial Driver License) license and clean motor vehicle record.
Hazard Analysis and Critical Control Points (HACCP) training
Online Sexual Harassment Training
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to:
Stand, talk or hear, and taste or smell.
Walk; use hands or fingers, handle, or feel; stoop, kneel, crouch, or crawl; reach with hands and arms.
Regularly lift and/or move up to 40 pounds and may occasionally lift up to 50 pounds.
Push and Pull carts weighing up to 100 pounds
Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus.
Must consistently utilize all Personal Protective Equipment per Bon Appétit guidelines.
Must wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument.
Ability to read and comprehend elaborate instructions, event requests, correspondence, and memos written in English
Able to speak clearly and listen attentively to staff, peers, supervisors, guests and client.
Able to read and write to facilitate the communication process. Ability to write professional and efficient emails to clients and customers.
Ability to effectively present information in one-on-one and small group situations to customers, and clients.
Ability to lead meeting and trainings with employees and other members of the company and cover basic health, safety, culinary and service topics.
ACHIEVING LEADERSHIP IN THE FOODSERVICE INDUSTRY:
Bon Appétit is a diversity growth-oriented organization. Our goal is to improve the quality of work life by using fair and consistent treatment and providing equal growth opportunities for ALL associates. EOE & AA Employer M/F/D/V.
This position supervises numerous (10-20) hourly and management employees of diverse background and skill level.
Los RoblesHospital & Medical Center is a licensed 404 bed acute care facility. Fully accredited by the Joint Commission, LosRobles Hospital has the only Level II Trauma Center in Eastern Ventura Countyand the only Emergency Room in both Los Angeles and Ventura counties covetedEDAP (Emergency Department Approved for Pediatrics) rating.
In addition, it is the only hospitalcertified by both counties as a STEMI designated heart attack center for rapidheart attack response and is a certified Primary Stroke Center. With over 600 physicians on its medicalstaff, representing over 50 medical specialties, Los Robles is proud to be thecommunity's most trusted resource for health and a regional destination for care.
Mission: Above all else, we are committed to the careand improvement of human life. In recognition of this commitment, we strive todeliver high quality, cost effective healthcare in the communities we serve.
Vision: We are committed to being the community's mosttrusted resource for health, and a regional destination for care.
The Executive Chef oversees all kitchen operations. This position supervises the cooks and is responsible for establishing and assuring that high standards are met for all patients, cafeteria, physician and catered meals.
The Executive Chef collaborates with the Food Service Director to develop menus for patients, cafeteria and catered events/special functions. The Executive Chef maintains stock, takes inventory and uses approved vendors for purchases. The Executive Chef is responsible for maintain a sanitary and safe kitchen environment.
Associates Degree in Culinary Arts from an accredited institution.
Minimum of 5 years experience in quantity cooking, preferably in a hospital or related areas.
The Executive Chef is a member of the Kitchen Management Team and is responsible and accountable for strategic planning and the daily operations of multi-outlet kitchens and the kitchen staffs. This position reports to the Club Manager.
Communicate the core values and mission of BlueStar Resort & Golf (BSRG) to support the achievement of company goals.
Manage kitchen operations, including forecasting inventory and budget, all aspects of menu and food planning, resource planning, administrative, and waste management.
Develop positive customer relations through proactive interactions with team members, guests, contractors, and suppliers.
Build a reputation for the Club by developing a talented and creative kitchen team, offering an innovation menu, and promising an exceptional culinary experience.
Plan menus, create purchase orders for food, assure all food is safe and fresh, and prepare menu items according the BSRG standards to meet and exceed guest expectations. Control food cost while keeping in line with the BSRG standard of high quality and perceived value.
Manage weekly inventory and labor tracking.
Write regular reports, order guides, production guides, and clean-up guides as needed.
Execute budgets on a daily, monthly, and annual basis.
Meet formally and informally with kitchen staff of all levels to plan and solicit feedback from team members.
Create an enjoyable and productive work environment by leading by example and taking a proactive position and encouraging an open line of communication regarding kitchen operations, safety, and human resources issues.
Define and develop achievable, common goals for kitchen team members that positively enforce standards for peak performance and personal and professional growth.
Provide ongoing development for team members; assist in obtaining BSGR culinary certifications in their succession planning.
Hire, manage, train, and schedule the kitchen team; appraise the performance of team members.
Supervise staff in in alignment with BSRG values, policies and procedures; at times, (or, per projected daily business) perform activities of the team members under supervision. Recognize and celebrate team member's success and maintain a sense of humor.
Create a safe, clean, and collaborative working environment for the food service staff, to inspire quality and commitment from team members and guarantee the most enjoyment for guests.
Represent BSRG in a professional manner with dress and speech.
Maintain the BSRG standard of excellence, with an intention for continual improvement and creative openness by staying on the cutting edge of new products and market trends. Attend culinary exhibitions, buying shows, and educational seminars, as requested.
Other duties and responsibilities may be assigned.
Must be highly customer oriented and responsive with high need for closure.
Able to work under pressure and balance multiple priorities and assignments.
Strong team-building skills including the ability to lead, cooperate, and motivate.
Must be role model and able to live our BlueStar core values:
Honesty and Integrity
Respect for the Individual
MINIMUM REQUIREMENTS / QUALIFICATIONS / SKILLS:
High School diploma or equivalent preferred.
Must have at least two years' minimum experience as an Executive Chef or Kitchen Manager, or successful completion of nationally ranked culinary or vocational school, or the equivalent combination of education and experience.
One to three years' experience supervising a team of managers, or another supervisory role required.
American Culinary Federation certification of Certified Chef de Cuisine or higher is preferred.
Current Food Handlers card.
Computer literate with working knowledge of Microsoft Office, including Excel.
Ability to read, analyze, and interpret periodicals specific to the food service industry.
Ability to understand the standardized recipe format.
Ability to solve problems quickly, write regular reports, order guidelines, production and clean-up guides.
Ability to write routine reports and correspondence.
Ability to speak effectively before groups of customers or team members.
Ability to calculate food costs, menu pricing, discounts, percentages, inventory, labor standards and volume; must understand profit and loss statements.
Ability to envision and implement "out of the box" programs and ideas.
Must possess basic computational ability as well as budgetary analysis.
Must have strategic planning, change management, problem-solving, decision-making, delegation, communication, time management, and employee development skills.
Must have excellent written and verbal communication skills, with an ability to respond to the needs and requests of staff members and guests.
Must be able to consistently achieve high work standards; attention to detail, accuracy, and timeliness.
Must demonstrate initiative and make independent decisions, based on sound judgment.
Must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected.
This position requires a flexible schedule to include evenings and weekends.
This position typically operates in an indoor kitchen environment, but may also work at a kitchen station set up for outdoor events and be exposed to outdoor weather conditions. Kitchens are housed with equipment, such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise. The noise level varies and can be loud. Outdoor environments may require walking on a variety of terrains while carrying items and navigating typical event obstacles, including, but not limited to, groups of people, table set ups and decorations, plants and the natural landscape.
The physical demands described here are representative of those an employee encounters while performing the essential functions of this job.
While performing the duties of this job, the employee is regularly required to speak and hear, taste and smell, sit, stand and walk for the duration of a work shift, bend, kneel or stoop, use hands to fingers, handle or feel, and reach with hands and arms. Frequent hand washing is required. The employee must be able to occasionally lift and/or move up to 50 pounds. The position requires manual dexterity, auditory and visual skills, and the ability to follow written and oral instructions and procedures in a fast-paced environment.
BLUESTAR RESORT & GOLF IS AN EQUAL OPPORTUNITY EMPLOYER
Functions as the Production Manager for all culinary goods and products of the hotel. Ensures that all products are in accordance to the brand standards and hotel required standards of performance.
Ensures that food cost are kept in line and that business plan objectives are achieved. Ensures professional people management.
Essential duties and responsibilities – (Key activities)
Ensures that culinary activities and standards are aligned with the respective Corporate Strategy, and initiatives of Rosewood Hotel Group. Establishes and adheres to hotel specifications and standards which are used to ensure that standards are introduced, implemented and consistently maintained.
Assists in overseeing the preparation and update of individual departmental operations manuals.
Conducts and attends regular communications meetings and ensures that departmental briefings and meetings are effective and coordinated as necessary.
Ensures that all culinary associates deliver the brand promise and provide exceptional guest service at all times.
Ensures that all culinary associates also provide excellent service to internal customers as appropriate.
Spends time observing associates to guests / associates to associates' interactions. Ensuring these are always appropriate and coaching associates when necessary.
Handles all guest and internal customer complaints and inquiries in a timely, courteous and efficient manner. Following through to make sure problems are resolved satisfactorily.
Ensures positive guest and colleague interactions, maintaining professional and positive working relationships.
Maximizes associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
Ensures that each profit center (e.g. Outlets, Events) is operated in line with maximizing profit while delivering on the brand promise.
Ensures the lowest possible cost structures whist also delivering the brand promise to the guests.
Assists in the preparation of the annual business plan for Food and Beverage.
Strategically analyses business performance to facilitate accurate and meaningful forecasting, involving the respective Heads of Department as appropriate.
Proactively manages costs based on key performance indicators, working through the respective heads of department as appropriate.
Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to.
Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
Assists with the input and oversight of product specifications, recipes and other data as required, supporting the smooth operation of purchasing management and cost audit functions.
Prepares, utilizes and updates an annual marketing plan with DOFB, broken down as necessary by department.
Constantly evaluates local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel's own operations remain competitive and cutting edge.
Encourages heads of department to look for Marketing and Public Relations opportunities to increase awareness and ultimately business.
Continuously explores ways to support outlets in creating products that help to maximize revenues and profits.
Assists in Marketing and Public Relations opportunities to increase awareness and business levels
Ensures that all brand standards have been introduced, implemented and maintained as appropriate.
Monitors all operations, especially during peak business periods, working through the respective head of department to make adjustments where necessary.
Ensures that all Food and Beverage Essentials are introduced, implemented and consistently maintained.
Responds to the results of the consumer audit and ensures that the relevant changes are implemented.
Encourages associates to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
Works closely with other management personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
Ensures that all associates work in a supportive and flexible manner with other departments.
Ensures that all associates are up-to-date with the availability of seasonal and new products on the market.
Tastes and monitors products served throughout the operation, providing feedback where appropriate.
Works with the Purchasing Manager in the procurement of the best product for the best price.
Works closely with the Stewarding Manager to ensure that hygiene standards are maintained. Supervises associates to make sure that operating equipment is cared for and properly used to maximize its useful life, and to minimize breakage and personal injury. (In some cases stewarding will report directly to Executive Chef)
Oversees the quality and variety of food and beverages served in the Associate Restaurant, ensuing that this outlet is operated to the same standard as any other outlet.
Assists in the recruitment and selection of all culinary associates. Ensuring that Hotel guidelines and policies are fully implemented when recruiting and selecting associates.
Oversees the punctuality and appearance of all culinary associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department's grooming standards.
Develops the skills and effectiveness of associates through the appropriate training, coaching and/or mentoring.
Conducts annual performance development discussions with key culinary associates. Supporting associates in their professional development goals.
Plans and implements effective training programmers with the Training Manager and Departmental Trainers.
Assists in the development of departmental Trainers through ongoing feedback and monthly meetings.
Encourages associates to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
Monitors weekly kitchen work rosters, making sure that they reflect business needs and other key performance indicators.
Ensures that associates have a complete understanding of and adhere to associate rules and regulations.
Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
Is a "rand mbassador" at all times and e
Models the company's culture, vision, mission and core values at all times.
Is knowledgeable in statutory legislation in associate and industrial relations.
Understands and strictly adheres to Rules and Regulations established in the Associate Handbook, Managers Guides and the Hotel's policies concerning fire, hygiene and health and safety.
Ensures high standards of personal presentation and grooming.
Maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organizations.
Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.
Attends training sessions and meetings as and when require.
We have an opening for a EXECUTIVE CHEF position.
Location: St. Paul, MN. Note: online applications accepted only.
If you have a positive attitude and a love for learning, you may be interested in joining our team.
Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We're hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We've led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients.
Full-time associates at Bon Appétit are eligible for many benefits, including:
Paid vacation and sick leave
Medical, Dental, and Vision
401(k) with matching by company
Flexible Spending Accounts (FSAs)
Employee Assistance Program
Life Insurance for Associates and Eligible Dependents
Short Term Disability (STD) and Long Term Disability (LTD)
Accidental Death & Dismemberment (AD&D) Insurance
Learn more about careers with Bon Appétit: http://www.bamco.com/careers/
Working as an Executive Chef, you are responsible for overseeing all culinary functions for a corporate dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following:
Manages cost controls and controls expenditures for the account
Plans and creates all menus
Purchases and manages inventory
Rolls out new culinary programs in conjunction with Eurest marketing and culinary team
Culinary degree preferred
Three to five years of culinary management experience
High volume production and catering experience is essential
Previous experience managing cost controls
Desire to learn and grow with a top notch foodservice company
About Compass Group: Achieving leadership in the foodservice industry
Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessit
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