Executive Chef
Coast Kitchen Restaurant at
Timber Cove Resort
Jenner, California, USA
The Executive Chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The executive chef may cook selected items or for select occasions. The executive chef may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The executive chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases. Responsible for all food production including that used for restaurants, banquet functions and other outlets. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards.
Administrative responsibilities separate the executive chef from other kitchen supervisors. Working with the restaurant manager, the executive chef is in charge of ordering supplies and raw food materials, making sure there is enough product for day-to-day operations. Executive chef also handles paperwork, reporting to the General Manager and owners on sales and orders, as well as hiring -- and firing -- kitchen personnel.
ESSENTIAL DUTIES AND RESPONSIBILITIES
· Plans menus for all food outlets.
· Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
· Approves the requisition of products and other necessary food supplies.
· Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
· Establishes controls to minimize food and supply waste and theft.
· Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
· Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
· Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
· Attends food and beverage staff and management meetings.
· Consults with the Catering and Sales Department about food production aspects of special events being planned.
· Directly supervises the cooking of items that require skillful preparation.
· Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
· Evaluates food products to assure that quality standards are consistently attained.
· Interacts with General Manger to assure that food production consistently exceeds the expectations of guests.
· In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
· Evaluates products to assure that quality, price and related goods are consistently met.
· Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
· Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
· Provides training and professional development opportunities for all kitchen staff.
· Ensures that representatives from the kitchen attend service lineups and meetings.
· Periodically visits dining area when to interact with guests.
· Support safe work habits and a safe working environment at all times.
· Perform other duties as directed by the General Manager.
SUPERVISORY RESPONSIBILITIES
· Interview, select, train, supervise, counsel and discipline all employees in the department.
· Provide, develop, train, and maintain a professional work force.
· Ensure all services are conducted in a highly professional and efficient manner.
· Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.
OTHER SKILLS AND ABILITIES
· Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
· Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed 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.
LANGUAGE SKILLS
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, committees, suppliers and employees.
COMPUTER SKILLS
Working knowledge of various computer software programs.
MATHEMATICAL SKILLS
Ability to calculate figures and amounts such as discounts, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra.
REASONING ABILITY
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
CERTIFICATES, LICENSES, REGISTRATIONS
Management level Serve Safe certification. Driver's License.
PREREQUISITES:
Special qualifications: The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role.
Core competencies: Leadership, Management, Planning
Education: The ideal candidates will possess a bachelor's degree or related culinary degree with eight or more years of industry and culinary management experience.
Physical: Must be able to speak clearly and listen attentively to employees, dining room and kitchen staff and guests. Must be able to understand English and have basic spoken and written English skills. Must be able to stand and exert well-paced mobility for periods of up to 6 hours in length under very hot and stressful conditions. Must have the ability to lift pots, pans, etc., up to 50 pounds in weight. Must be able to read and write to facilitate communication. Must possess finger and hand dexterity for using small tool and equipment.
Experience: Minimum 10 years’ kitchen management experience required. Menu and recipe development, implementation and preparation of menu items. Dealing with all operational aspects of the kitchen and its physical plant. All forms of cooking experience, i.e. grilling, sautéing, roasting. Excellent knife skills, familiar with all kitchen equipment, organizational skills.
Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable.
Administrative responsibilities separate the executive chef from other kitchen supervisors. Working with the restaurant manager, the executive chef is in charge of ordering supplies and raw food materials, making sure there is enough product for day-to-day operations. Executive chef also handles paperwork, reporting to the General Manager and owners on sales and orders, as well as hiring -- and firing -- kitchen personnel.
ESSENTIAL DUTIES AND RESPONSIBILITIES
· Plans menus for all food outlets.
· Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
· Approves the requisition of products and other necessary food supplies.
· Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
· Establishes controls to minimize food and supply waste and theft.
· Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
· Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
· Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
· Attends food and beverage staff and management meetings.
· Consults with the Catering and Sales Department about food production aspects of special events being planned.
· Directly supervises the cooking of items that require skillful preparation.
· Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
· Evaluates food products to assure that quality standards are consistently attained.
· Interacts with General Manger to assure that food production consistently exceeds the expectations of guests.
· In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
· Evaluates products to assure that quality, price and related goods are consistently met.
· Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
· Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
· Provides training and professional development opportunities for all kitchen staff.
· Ensures that representatives from the kitchen attend service lineups and meetings.
· Periodically visits dining area when to interact with guests.
· Support safe work habits and a safe working environment at all times.
· Perform other duties as directed by the General Manager.
SUPERVISORY RESPONSIBILITIES
· Interview, select, train, supervise, counsel and discipline all employees in the department.
· Provide, develop, train, and maintain a professional work force.
· Ensure all services are conducted in a highly professional and efficient manner.
· Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.
OTHER SKILLS AND ABILITIES
· Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
· Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed 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.
LANGUAGE SKILLS
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, committees, suppliers and employees.
COMPUTER SKILLS
Working knowledge of various computer software programs.
MATHEMATICAL SKILLS
Ability to calculate figures and amounts such as discounts, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra.
REASONING ABILITY
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
CERTIFICATES, LICENSES, REGISTRATIONS
Management level Serve Safe certification. Driver's License.
PREREQUISITES:
Special qualifications: The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role.
Core competencies: Leadership, Management, Planning
Education: The ideal candidates will possess a bachelor's degree or related culinary degree with eight or more years of industry and culinary management experience.
Physical: Must be able to speak clearly and listen attentively to employees, dining room and kitchen staff and guests. Must be able to understand English and have basic spoken and written English skills. Must be able to stand and exert well-paced mobility for periods of up to 6 hours in length under very hot and stressful conditions. Must have the ability to lift pots, pans, etc., up to 50 pounds in weight. Must be able to read and write to facilitate communication. Must possess finger and hand dexterity for using small tool and equipment.
Experience: Minimum 10 years’ kitchen management experience required. Menu and recipe development, implementation and preparation of menu items. Dealing with all operational aspects of the kitchen and its physical plant. All forms of cooking experience, i.e. grilling, sautéing, roasting. Excellent knife skills, familiar with all kitchen equipment, organizational skills.
Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable.