Help Wanted

July 9, 2010

Midwest Fine Dining Chef

JOB SUMMARY: The Chef assures a smooth, efficient and financial sound operation of a fine dining establishment. Ability to lead a culinary team effort with effective communication and professionalism to ensure the highest standards of quality and guest service. Understand and execute the financial objectives of the operation to include food and labor costs. Be able to interact with other departments to ensure the goals of the organization are achieved.

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ESSENTIAL JOB FUNCTIONS:

•Develops, maintains a Service Culture that ensures the delivery of Superior internal/external guest service by all team members.

•The chef must constantly upgrade their knowledge and education in order to be competitive.

•Ensures department adheres to all regulatory, departmental and company policies and procedures.

•Ability to ensure the highest standards of quality by developing and enforcing standard recipes and training procedures.

•Accountable for budgetary costs to include food cost, labor cost and controllable expenses.

•Scheduling of hourly personnel.

•Identify, trim, cut and label all meats including beef, pork, lamb, veal, game, fish, seafood, and any other meats as designated by the Executive Chef.

•Responsible for hiring and training through hands on job training. Demonstrating professional culinary techniques and methods as well as projecting a professional attitude and manner at all times.

•Adheres to all Human Resources policies & procedures, completes appropriate paperwork in a timely manner.

•Schedule and conduct daily department pre-shifts and department meetings bi-monthly.

•Establish employee goals and conduct employee performance reviews.

•Maintains a safe, sanitary and organized work environment.

•Complete menu knowledge.

•Knowledge of all promotions and events.

•All other duties as assigned.

QUALIFICATIONS:

•Excellent customer service skills

•High School graduate or equivalent

•Culinary Degree (Preferred).

•5 - 7 years restaurant experience, with progressive supervision/management a plus.

•Must be experienced in regional and international cooking.

•Successfully complete the Food Service Sanitation training program within their first 90 days of employment.

•Excellent written and verbal communication skills

•Basic sanitation laws of local health department skills required

•Strong administrative, organizational and decision making abilities

•Ability to lead, influence others and coach for success

PHYSICAL, MENTAL, AND ENVIRONMENTAL DEMANDS:

•Physically mobile with reasonable accommodations

•Respond to visual and aural cues

•This position is working with standard kitchen equipment, in coolers & freezers, sometimes slippery floors

•Read, write, speak, and understand English

•Able to work flexible shifts

•Operate in mentally and physically stressful situations

Position Available: January 15, 2010

Position Type: Full Time, Second Shift, Weekends, Evenings

Posted In: Food Services / Restaurant, Hospitality / Tourism