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Executive Chef

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POST DATE 9/14/2016
END DATE 10/14/2016

Parrish Hotel Corporation Topeka, KS

Company
Parrish Hotel Corporation
Job Classification
Full Time
Company Ref #
hc.268871
AJE Ref #
576175050
Location
Topeka, KS
Experience
Entry Level (0 - 2 years)
Job Type
Regular

JOB DESCRIPTION

Job Classification: Exempt, Full-time Work Schedule: Flexible Reporting Relationship: General Manager, Assistant General Manager Primary Accountability: The primary responsibility of the Executive Chef position is to manage the kitchen and kitchen personnel, ensuring quality preparation of all menu items and proper handling and storage of all food items in accordance with hotel standards and state and federal mandates. The Executive Chef will coordinate the purchase of all food and develop menus while maintaining approved food and labor costs. The Executive Chef must be able to enforce the hotels standards, policies and procedures; prioritize, organize and delegate work assignments; direct performance of hotel staff and follow up with corrections as needed; motivate hotel staff and maintain a cohesive team; ascertain and provide appropriate training; be a clear thinker with the ability to analyze and resolve problems while exercising good judgment; and work without direct supervision. Major Duties: Review daily activities and confirm house count, forecasted covers for each outlet, catering activity, purchases, meetings, appointments and VIPs Establish par levels for supplies and equipment; complete requisitions to replenish shortages or additional items needed for anticipated business Maintain complete knowledge of all menu items, liquor brands, wine and champagne by the glass, major wines on the wine list, beers and non-alcoholic selections available Maintain complete knowledge of designated plateware, ingredients, preparation method and garnishes for each menu item Communicate additions or changes to assignments as they arise throughout shifts Take physical inventory of specified food items for daily inventory, review market list, requisitions necessary supplies and ensure receipt and proper storage Meet with General Manager and Assistant General Manager to review equipment needs, banquet plate up assistance, scheduled cleanings and health and safety sanitation follow up Ensure all kitchen work areas are properly stocked with necessary tools and supplies Ensure staff is preparing all menu items according to recipe and yield guides Conduct frequent walk-throughs of kitchen area and direct personnel to correct deficiencies Develop new menu items and write recipes Assist catering department with special menu development and meet with clients, as needed Minimize waste, ensure excess items are utilized efficiently and maintain controls to attain forecasted food and labor costs Interview and hire new personnel, oversee and direct training of new hires, provide performance feedback to staff and handle disciplinary problems according to PHCorp policy and procedure Prepare weekly work schedules and adjust to meet business demands Maintain a positive work environment with restaurant, banquet and bar staff Outstanding customer service anticipate guest needs, respond promptly and acknowledge all guests even when busy Assist in establishing par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for anticipated business Understand proper maintenance and use of equipment; use equipment only as intended Direct kitchen staff in their job functions to ensure smooth and efficient service to guests Complete opening and closing side duties as needed Maintain and enforce knowledge of hotels standards, policies, and procedures with Catering and Restaurant staff, Bar staff and Event Coordinators Treat work area, tools used to complete the duties of the position and the entire facility with respect Must be able to complete ServSafe training within 90 days All other duties as assigned