Executive Chef

2 weeks ago

Anchorage, Alaska, United States NANA Regional Corp Full time
Chef De Cuisine Job Description

NANA Regional Corporation, Inc. is seeking a highly skilled and experienced Chef De Cuisine to lead our culinary teams in restaurant, catering, concessions, campus, and corporate service business lines.

Key Responsibilities
  • Lead and develop culinary team members to achieve exceptional results in a fast-paced environment.
  • Develop and implement menus that meet the needs of our diverse customer base.
  • Ensure compliance with NMS policies, processes, and systems, and train culinary team members to do the same.
  • Measure and report on the performance of assigned goals and objectives.
  • Establish and implement effective systems of supervision and operating procedures.
  • Direct a high-quality, cost-effective dining operation that meets the needs of our customers.
  • Develop and maintain strong vendor relationships and ensure compliance with NMS procurement policies.
  • Champion a client/customer-first approach and lead by example in all situations.
  • Assume accountability for ensuring all required preparation, delivery, setup, service, and breakdown are properly and efficiently executed.
  • Promote and ensure compliance with NMS Physical and HACCP ServSafe Food Safety Programs.
  • Actively pursue a safe work environment for employees through constant vigilance and regular safety audits and inspections.
  • Develop a team that excels in responding to and exceeding the needs of clients and customers.
  • Maintain excellent client and employee communications and relations to continuously improve the quality of provided services.
  • Direct, schedule training, supervise, lead, evaluate, coach, and develop assigned team members to keep them informed and motivated.
  • Ensure the responsibility, authority, and accountability of all assigned employees are defined and understood.
  • Actively recruit, train, and develop NANA shareholders.
  • Develop, maintain, and approve administrative tasks such as budget development, operational reports, cost analysis, payroll, HR accountability, financial activities, work schedules, etc.
  • Consistently demonstrate professional skills in efficiently carrying out assigned activities, using all forms of communication, including change management, employee development, problem-solving, and open communication.
  • Perform inventory and quality control tasks and inspection checklists.
  • Create, monitor, and review business reports - key performance indicators, sales, inventory, budget, etc.
  • Directly supervise assigned supervisors and employees, including interviewing, hiring, and training employees, planning, assigning, and directing work, appraising performance, rewarding and disciplining employees, addressing complaints, and resolving problems.
Requirements
  • 3-5 years of experience as a Chef De Cuisine in high-volume settings, including strong catering/banquet skills.
  • 3 years of restaurant experience in a high-end/high-volume environment.
  • Valid Driver's License and an acceptable driving record for the past three years.
  • Stability in the workplace required.
  • Daily client and customer contact is required.
  • Ability to operate basic office equipment and software programs up to and including Microsoft Outlook, Excel, Word, etc.
  • HACCP ServSafe Certification required.
  • TAP Certification required.
  • Applicants must pass a pre-employment drug test and a post-offer physical assessment.
Preferred Qualifications
  • Bachelor's Degree in the Culinary Arts.
  • Completion of level 2 Pro Chef Certification exam.
  • Able to type a minimum of 45 words per minute.
Working Conditions and Physical Requirements

This is an industrial kitchen located in a Campus/University or Restaurant setting. The noise level is usually mild. The physical requirements include frequently standing, walking, using hands/fingers to handle or feel, stooping, kneeling, talking/hearing, seeing, tasting/smelling, and carrying weight/lifting. Infrequently required to sit, crouch, or crawl. Must frequently lift and/or move up to 50lbs.

Competencies

A thorough knowledge of managing, planning, and organizing the type of activities in assigned area with the ability to address the technical matters involved. Must be able to review and work with general business reports - sales, budget, labor, cost, etc. Excellent interpersonal skills needed to effectively motivate, direct, and lead assigned employees. Must be proficient in performing many tasks simultaneously, ensuring all details are successfully completed.

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