Executive Chef

2 months ago

Des Moines, United States StepStone Hospitality Inc. Full time
Job DescriptionJob DescriptionDescription:

· Schedule all subordinate associates to adhere to labor standards guidelines and maintain adequate staffing levels.

· Supervise all cooking operations including methods, portioning, and garnishing.

· Assist in planning meals and developing menus.

· Requisition food and equipment by giving specifications, quantities, and quality descriptions.

· Ensure attractive presentation of all food dishes.

· Maintain health and sanitation standards.

· Plan and control departmental budget, plan long term and short term business objectives.

· Achieve budgeted revenues and expenses and maximize profitability.

· Contribute to guest satisfaction perception of culinary department and other hotel departments.

· Develop short- and long-term financial and operational plans for the restaurant that relate to the overall objectives of the hotel.

· Increase level of guest satisfaction by delivery of an exceptional product through employee development.

· Manage in compliance with Federal, state, local, and StepStone regulations and standards.

· Maintain and correct procedures for inventory control.

· Ability to accurately use various office and accounting software.

· Train and develop Sous Chefs to manage department budgets, schedule and supervise line cooks, prep. cooks and stewards.

· Interview, hire and train employees, determine/approve pay increases, conduct performance reviews, counseling, discipline and recommend for promotion or termination. Ensure all policies and procedures are adhered to; seek guidance of Human Resources when needed.

· Formulate and implement policies and procedures and determine when to deviate from standard policy.

· Flexible to work a varied schedule due to business levels and industry demand.

· Follow all safety procedures to ensure a safe working environment.

· Maintain uniform and grooming standards as outlined in employee handbook and departmental training.

· Direct all food production.

· Ensure that all employees attend a monthly meeting to communicate and define new policies and procedures. Assure documentation of meeting minutes and monitors topics to assure a safety related issue is discussed at each meeting.

· Assign one employee to attend monthly Life Safety Committee Meeting. Monitor to ensure information from this meeting are being presented and documented at department's monthly meetings with documentation forwarded to Security Manager.

· Develop and implement quarterly menu development for all meal periods and create customer menus for special events.

· Assist with weekly invoice review.

Requirements:

· Minimum lifting of 50 pounds.

· Pushing, bending, stooping, upward reaching, manual dexterity.

· Hearing, writing, typing.

· Minimum pulling of 50 pounds.

Other duties may be assigned.

· Must have a comprehensive knowledge of all hotel departments and functions.

· Must have a comprehensive knowledge of applicable Federal, state, and local health, safety, and legal regulations.

· Must have exceptional mathematical and computer skills.

· High school education and relevant training and experience required. Additional education preferred.

· Ability to timely obtain any required licenses or certificates.

· CPR training required; first aid training preferred.

· Additional language ability preferred.

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