| Job Summary
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Company Job ID
hc.317365FA094340C7 |
Job Title
Executive Chef
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Company:
Sage Hospitality Resources, LLC
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Location
US - RI, Providence, 02901
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AJE Reference Number
525700850
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Job Start/End Date
not provided
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Job Type
Regular
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Job Classification
Full Time
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Hours/Week
not provided
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Salary Range
not provided
N/A
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Education
not provided
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Required Degree/Formal Training
not provided
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Required Licenses/Certificates
not provided
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Experience
not provided
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Company Homepage
http://www.ontar...
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Job Type: Full-Time
Post Date: 08102009
Job Description:
GENERAL PURPOSE
Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
ESSENTIAL DUTIESRESPONSIBILITIES
Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOPs and future food programs to ensure a consistent, quality product.
Manage Human Resources in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
Monitor and control the maintenancesanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meetsexceeds federal, state, corporate and franchise standards and regulations.
Develop, recommend, implement and manage the departments budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meetexceed managementbudget objectives.
Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.
No travel required.
OTHER DUTIESRESPONSIBILITIES
Perform special projects and other responsibilities as assigned.
A benefit package may or may not be available. Request specific information from the employer.
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