Executive Chef at Company Confidential Downey, CA 90241
Job DescriptionExecutive Chef (MUST COMPLETE INDEED ASSESSMENT TEST) Ideal candidate must have a true passion and drive.
Our ideal candidate will not just be driven by the pay but by being a good leader and mentor.
Candidate must be great hands on and full of energy.
You must be a true leader.
Ideal candidate must have extensive experience in authentic Mexican food.
Do You have an awesome attitude ?Are you a Strong leader that enjoys motivating and leading a team?Are you passionate about your career?Are you a team player? Do you love authentic Mexican food?Do you have a passion for leading a team?Do you have a passion for cooking?Do you love authentic Mexican Mariscos? IF SO THEN KEEP READING AND APPLY HERE.
.
Title:
Executive Chef Reports to:
General Manager Summary of Position:
The Executive Chef is directly responsible for leading a Sous Chef, Junior Sous Chef and approximately 18 team members.
Executive Chef will also be responsible all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.
The executive chef will Demonstrates hands on approach and is directly responsible for the overall success of the food service operationDuties &
Responsibilities:
Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
Fill in where needed to ensure guest service standards and efficient operations.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas.
Ensures that kitchen staff follows and completes schedules as assignedMaintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when neededParticipates and attends departmental meetings, staff development, and professional programs, as appropriateWork with restaurant managers to plan and price menu items.
Establish portion sizes and prepare standard recipe cards for all new menu items.
Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Complete any other tasks or directives issues by your Manager or Superiors in a polite, timely and accurate manner.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
Responsible for training kitchen personnel in cleanliness and sanitation practices.
Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
Check and maintain proper food holding and refrigeration temperature control points.
Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.
Qualifications:
A minimum of 8 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
At least 5 years experience as a Executive Chef.
At least 3 years experience as Executive Chef in restaurant environment.
Our business runs 14 hours a day, 363 days a year.
Applicant must be able to work weekends and holidays.
Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the InternetMust be able to communicate clearly with managers, kitchen and dining room personnel and guests.
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Be able to work in a standing position for long periods of time (in excess of 10 hours).
Food Manager Certificate RequiredFluent Spanish RequiredEmployment Type:
Full TimeYears
Experience:
5 - 10 yearsSalary:
$70,000 - $85,000 AnnualBonus/Commission:
No.
Estimated Salary: $20 to $28 per hour based on qualifications.
Our ideal candidate will not just be driven by the pay but by being a good leader and mentor.
Candidate must be great hands on and full of energy.
You must be a true leader.
Ideal candidate must have extensive experience in authentic Mexican food.
Do You have an awesome attitude ?Are you a Strong leader that enjoys motivating and leading a team?Are you passionate about your career?Are you a team player? Do you love authentic Mexican food?Do you have a passion for leading a team?Do you have a passion for cooking?Do you love authentic Mexican Mariscos? IF SO THEN KEEP READING AND APPLY HERE.
.
Title:
Executive Chef Reports to:
General Manager Summary of Position:
The Executive Chef is directly responsible for leading a Sous Chef, Junior Sous Chef and approximately 18 team members.
Executive Chef will also be responsible all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.
The executive chef will Demonstrates hands on approach and is directly responsible for the overall success of the food service operationDuties &
Responsibilities:
Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
Fill in where needed to ensure guest service standards and efficient operations.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas.
Ensures that kitchen staff follows and completes schedules as assignedMaintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when neededParticipates and attends departmental meetings, staff development, and professional programs, as appropriateWork with restaurant managers to plan and price menu items.
Establish portion sizes and prepare standard recipe cards for all new menu items.
Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Complete any other tasks or directives issues by your Manager or Superiors in a polite, timely and accurate manner.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
Responsible for training kitchen personnel in cleanliness and sanitation practices.
Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
Check and maintain proper food holding and refrigeration temperature control points.
Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.
Qualifications:
A minimum of 8 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
At least 5 years experience as a Executive Chef.
At least 3 years experience as Executive Chef in restaurant environment.
Our business runs 14 hours a day, 363 days a year.
Applicant must be able to work weekends and holidays.
Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the InternetMust be able to communicate clearly with managers, kitchen and dining room personnel and guests.
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Be able to work in a standing position for long periods of time (in excess of 10 hours).
Food Manager Certificate RequiredFluent Spanish RequiredEmployment Type:
Full TimeYears
Experience:
5 - 10 yearsSalary:
$70,000 - $85,000 AnnualBonus/Commission:
No.
Estimated Salary: $20 to $28 per hour based on qualifications.
|
|
 | |
