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|Position Description:||You love food. You are a confident and creative leader. Your team performs at consistently high levels and it?s a really fun place to work. You are accustomed to being the best at what you do. You are a thinker and a doer. You attract talent and build talented teams. You are innovative, yet understand when to keep things simple. You are a respected teacher.|
You find working with local farmers a way of doing business. You are excited and challenged by the opportunity to collaborate with the owner?s farm. You operate a FOH friendly kitchen with understanding that a server represents a guest. You say yes. You understand that financial success supports our creative work.
You are thorough and can complete daily tasks under various conditions, and also adept at crafting big picture strategy and long term planning. You are multi-skilled and able to hop into any position within your area of responsibility at any time. You understand that cooking ability and palate are just as important as leadership qualities. You celebrate diverse work environments and can relate to people from a variety of backgrounds. You come from a place of care, concern and accountability. You laugh and uplift those around you and find your work rewarding.
-Ensure total guest satisfaction the finest quality of food and beverage.
-Professionally develop management team, kitchen line and utility staff.
-Professionally develop relationship with regional suppliers, get there products on the menu
-Know your ingredients- seasons, varieties, new products etc.
-Professionally develop relationships with regional and national chefs.
-Provide the highest and most efficient level of dining expected by the guest.
-Ensure the department is staffed sufficiently for each meal period.
-Make every effort to keep morale of restaurant high.
-Collaborate with team from the owner?s farm.
-Create a following of regulars.
-Oversee all hiring and training of staff. Determine hiring and termination of all employees.
-Control all costs: food, labor and operating expenses.
-Handle and resolve all staff concerns.
-Responsible for all operational duties.
-Collaborate and supervise Executive Sous Chef regarding kitchen operation, maintenance and menu development.
-Ensure kitchen cleanliness and organization.
-Constantly seek improvement in self, staff, and restaurant.
-Maintain a positive, friendly attitude with staff & guests.
-Create weekly kitchen schedule.
-Read and react to guest surveys.
-Assist Events Dept. with service, driving revenue, winning business.
-Develop and administer all employee reviews.
-Work closely with Communications Manager and PR representative to market restaurant brand through various media channels.
-Meet with vendors to try new items, explore best pricing.
-Explore, with hotel and restaurant GM, best ways to creatively market the brand, the property.
-Must be efficient with current trends in electronic media and be comfortable in exploiting these to benefit the property.
-Generate PAFs for all HR actions and annual reviews for BOH team.
-Some college education.
-Three+ years sous chef experience.
-Previous job in kitchen line position.
-Solid computer knowledge in Microsoft office programs.
-Previous press and media exposure experience.
-Must be able to show enthusiasm for restaurant/property.
Manages the managers/sous.
Is aware of staff needs and morale.
Is tireless in their positive attitude.
Dines out to stay on top of trends and maintain industry relationships.
Strives to continue to learn so that they may continue to teach.
Takes the team to visit the farm.
Is not afraid to get their hands dirty.
Remembers the names of steward?s children.
Is a creative force, but also collaborates with the team.
|Job Profile: |
|Position: ||Executive Chef|
|Start Date: ||Negotiable|
|Job Category: ||Hotel|
|Job Type: ||Full-time|
|Experience: ||5 years|
|Education: ||Culinary Arts Degree Preferred|
|Job Location(s): ||Kentucky|
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