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Executive Chef

3 months ago

Evansville, Indiana, United States teamworkonline Full time
The Executive Chef is responsible for purchasing, receiving and producing all food items in the facility. Overseeing the stewarding department and maintaining all culinary equipment to include china, glass, silverware and hiring and training of all kitchen personnel.

ESSENTIAL DUTIES AND RESPONSIBILITIES
  • Include the following. Other duties may be assigned.
  • Ordering, receiving and preparing all food items while maintaining food costs and budget goals.
  • Produce required product according to Banquet Event Orders for each event.
  • Develop proposals for potential clients, to include tastings on larger plated events.
  • Entertain prospective clients of the Old National Events Plaza through Chef's tables.
  • Report daily, to the Director of Food & Beverage, event by event costs.
  • Maintains an active role in local hospitality community and professional associations.
  • Attend in-house event-related meetings and relays immediate changes with other departments.
  • Designs creative menus and plans production. Establishes presentation technique and quality standards.
  • Maintaining all kitchen equipment cleanliness and sanitization daily and after each event.
  • Ensure all equipment maintenance requests are done accordingly and on time.
  • Participate in promotional media related events to promote the facility.
  • Hiring and training of all kitchen and stewarding staff to include "Servsafe" and any health department regulations.
  • Ensure that all Culinary & Stewarding personnel following all Food Handling Safety procedures according to the health department regulation.
  • Maintain and manage culinary and stewarding personnel to meet labor and production objectives.
  • Maintain kitchen to local health code and company standards
  • Ensure daily contact with the Director of Food & Beverage, General Manager and other convention center employees. Maintain regular contact with Catering Sales Manager and Retail/Warehouse Manager.
  • Research vendors for lowest cost-of-goods, with approval from the Director of Food & Beverage.
  • Complete necessary paperwork such as cost-of-goods for each event, month-end inventory, and payroll by requested dates.

SUPERVISORY RESPONSIBILITIES
  • Manages all kitchen personnel and stewarding department.
  • Carries out supervisory responsibilities in accordance with ASM Global's policies and applicable laws.
  • Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding; disciplining employees in conjunction with Human Resources; addressing complaints and resolving problems.
  • Planning, assigning, and directing work.

SKILLS AND ABILITIES
  • Advanced oral and written communication skills.
  • Strong orientation to customer service and ability to work with other staff members in the facility.
  • Results oriented individual with the ability to meet required budgetary goals.
  • Excellent organizational, planning, communication, and inter-personal skills.
  • Ability to undertake and complete multiple tasks.
  • Ability to be creative with food presentations and maintain a quality product.
  • Must maintain local Health Codes and company standards

EDUCATION AND/OR EXPERIENCE
  • Certificate from accredited culinary school, college or technical school
  • 2 or more years of culinary experience in a banquet facility producing meals for large events
  • 1 or more years of kitchen/culinary supervisory experience

COMPUTER SKILLS
To perform this job successfully, an individual should have proficient knowledge of Microsoft Office Suite and on-line ordering programs, as well as the ability to quickly learn new computer programs.

CERITIFICATES, LICENSES, REGISTRATIONS
  • ServSafe certification is required.

OTHER QUALIFICATIONS
  • Ability to work with limited supervision.
  • Ability to interact positively with all levels of staff, including management and part-time employees.
  • Ability to work nights, weekends and some holidays, in addition to normal business hours of 8:30am-5pm, Monday thru Friday.

PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours (12+ hours) during events; talk and hear. The employee must occasionally lift and/or move up to 50 pounds. This position may require work inside or outside of the building, as needed by events. Personal Protective Equipment (PPE) will be worn as requirements dictate.

NOTE
The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

This job description portrays in general terms the type and level(s) of work performed and is not intended to be all-inclusive or to represent specific duties of any one incumbent. The knowledge, skills and abilities may be acquired through a combination of formal schooling, self-education, prior experience, or on-the-job training. The company reserves the rights to modify, supplement, delete, or augment the duties and responsibilities specified in the position description, in the company's sole and absolute discretion. Duties other than those expressly specified may be assigned from time to time.