Food and Beverage - Featured Chef

Job Summary

The featured chef is responsible for maintaining the restaurant as a semi-fine dining establishment. He/she will be the key figure associated with the restaurant in advertising campaigns and must demonstrate superior culinary skill and commitment to the product. He/she manages the kitchen operations and staff on a daily basis to ensure a consistent, high-quality food product. In addition to the restaurant, the featured chef will be required to assist or oversee banquets and catered events from time to time. As a department head, directs and works with the food and beverage management team and associates to successfully execute all kitchen operations; strives to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility.

Responsibilities

• Ensures compliance with all food and beverage policies, standards and procedures
• Actively involved in training kitchen associates on the fundamentals of good cooking and excellent plate presentations
• Recognizes superior quality products, presentations and flavor
• Ensures compliance with food handling and sanitation standards
• Maintains procedures for food and beverage portion and waste controls
• Follow proper handling and right temperatures of all food products
• Understands and communicates to staff the operating and maintenance procedures of all departmental equipment
• Displays leadership in guest hospitality, exemplifies excellent customer services and creates a positive atmosphere for guest relations
• Ensures associates receive ongoing training to understand guest expectations
• Reviews findings, guest satisfaction results and other data to identify areas of improvement
• Assists restaurant departments in developing and generating annual sales
• Meets regularly with customers and restaurant guests to gather feedback
• Participates in the developing of department’s capital expenditure goals
• Manages projects as needed
• Performs other duties as assigned to meet business needs

Requirements

• High school diploma or equivalent required
• Culinary education required
• 5 years culinary management experience with demonstrated leadership
• Experience leading a well known, trend-setting restaurant
• Experience successfully handling a diverse group of associates
• Excellent culinary skills; possesses the ability to perform all functions in the culinary operation
• Extensive knowledge of food handling and sanitation standards
• Experience in menu development
• Experience with purchasing and maintaining kitchen equipment
• Profit and loss responsibility