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|Executive Sous Chef |
|Company Name:||Delaware North Companies|
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|Position Description:||Unit Summary: This position is located in Yosemite National Park. Yosemite is located approximately 2 hours north of Fresno, CA and four hours west of San Francisco. Delaware North Companies Parks & Resorts operations in Yosemite include lodging facilities totaling more than 1500 rooms, multiple food and beverage establishments, 17 retail outlets and numerous recreational activities all operated under contract with the National Park Service. Yosemite?s revenue is in excess of $130 million annually, with peak season employment of approximately 1,700 associates. Visit www.yosemitepark.com for more information.|
Your role: This position will be responsible in assisting the Executive Chef of F&B with the overall management of multiple F&B outlets at the property including a 200 seat dining room, lounge, room service, and banquet events. Specific responsibilities include: Act as Executive Chef when the Executive Chef is absent. Manage and actively participate in special event operations, ie; Vintner?s Holidays, Chef?s Holidays, and Bracebridge. Fully responsible for food production, personnel scheduling, training, food and labor costs, and sanitation. In charge of menu development as well as ordering (requisition) and inventory for the department. Plan and implement seasonal menus, maintaining financial responsibility for the menu mix. Oversees inventory of food product and coordinates product ordering and receiving within corporate specifications. Maintain a clean and orderly to comply with State and local Health Department Regulations.
Our Expectations: Qualified associates must have: After graduating with an Associate?s Degree in Culinary Arts or related experience, a minimum of 5 years Culinary Arts experience including previous experience in a management role. More specifically, experience in fine dining outlets and preferably in a hotel with high volume operations; experience supervising personnel. Familiar with monitoring of food and labor cost, menu development and costing. Familiar with ordering and inventory procedures. Competent in computer systems including Excel, Word, Micros, Delphi, and Kronos Timekeeping.
|Job Profile: |
|Position: ||Executive Sous Chef|
|Start Date: ||Immediate|
|Job Category: ||Restaurant - Casual Dining|
|Job Type: ||Full-time|
|Experience: ||5 years|
|Education: ||Associate Degree|
|Job Location(s): ||California|
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