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Culinary Team Member

2 months ago

Arizona City, Arizona, United States Wyndham Hotels & Resorts Full time

Job Summary

The Executive Chef is responsible for ensuring that all meals coming from the outlet are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation.

Main Responsibilities

  • Works closely with the Food and Beverage manager and the Sous Chef / Executive Chef and keeps them informed of Food & Beverage issues that arise.
  • Coordinates and monitors all phases of loss prevention in kitchen areas.
  • Prepares and submits required reports in a timely manner.
  • Monitors quality of all food products and presentation.
  • Makes the Commis aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
  • Responds to guest complaints in a timely manner.
  • Ensures compliance with Standard Operating Procedures in all outlets.
  • Attends all meetings as required.
  • Knows and enforces all local health department sanitation laws.
  • Understands, implements and monitors promotions in outlets, including buffet and three-meal concept standards.

Additional Responsibilities

  • Works closely with the Food and Beverage manager and the Executive Chef to implement menus.
  • Assesses food portion size, visual appeal, taste and temperature of items served.
  • Checks all stations at the end of every shift for proper food storage and sanitation.
  • Assists the Sous Chef/Executive Chef in reviewing and approving the payroll.
  • Oversees daily activities such as preparation for all food, items, sanitation of the outlets, receiving daily inventories, log on report and food cost report.
  • Prepares daily food production sheets.
  • Cuts meat, poultry and seafood according to daily business.
  • Ensures highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
  • Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
  • Full awareness of all menu items, recipes, methods of production and presentation standards.

Requirements

  • At least 3 years as a similar role in a hospitality industry.
  • Diploma in culinary arts.
  • In addition, any health and safety and food hygiene courses.