Executive Chef - Food & Beverage

About the Role
The Executive Chef – F&
B is responsible for Food and Labor Cost budgets, P&
L’s and administering all programs in compliance with Health Department codes.
Position Responsibilities
Works closely with Fine Dining Restaurant Chefs to optimize operations.
Looks at purchasing consolidation opportunities across Fine Dining Restaurants.
Develops concepts for special events showcasing all Fine Dining Restaurants.
Co-ordinates staggered seasonal menu changes across all Fine Dining Restaurants.
Will be comfortable representing Fine Dining Restaurants at on-site &
off-site events.
Oversees &
maintains an hourly cook development training program.
Creates a Sous Chef development training program.
Takes a leading role on all community engagement opportunities for Fine Dining Restaurants.
Builds rapport, commitment, and loyalty with team members and guests.
Establishes and maintains operational standards in the food production areas
Responsible for specifications and quality of all food products
Supervises and helps train and educate all chefs and cooks.
Inspects food preparation processes to be sure that proper standards of taste, quality, quantity and appearance are maintained.
Promotes and maintains high standards of sanitation and health in food preparation, storage, personnel, tools and equipment.
Responsible for all Food and Labor Cost budgets;
responsible for monthlyP&
L's
Administer all programs to ensure that all Health Department Inspections are of a passing grade and we are consistently in compliance to the codes
Create positive, productive employee relations within all Departments
Conceptualize, write and manage all recipes in areas of responsibility
Oversee, through the close monitoring of assigned outlets and personnel, food quality, efficiency and utilization of staff, product and presentation
Review menu analysis based on cost, sales, and popularity index to ensure that menu items reflect customer taste and preference
Procurement research and networking of market trends and availability
Measuring same market competition, for best in market
Menu innovation while adhering to outlet concept
Essential Functions
Continuous standing and periodically walking for long periods of time;
walking on different floor surfaces
Periodically pushing and pulling heavy carts and lifting products in proper storage areas
Constantly staying mentally alert, maintaining eye/hand coordination
Repetitive motions
Constantly stooping, bending, reaching
Frequently lifting and carrying up to a maximum of 60 lbs. alone
Occasionally pulling up to 1200 lbs. with a cart
Follow and adhere to all company and Departmental safety guidelines
Maintain line;
consistently check quality of food presentations, quality, quantity;
notify supervisor of any gaps that occur
Temperatures may vary from hot to cold areas, exposure to steam and moisture as well as cold/hot water
Days and hours may vary;
all shifts may be required at times
Physical effort is moderate to heavy in regard to transporting food and equipment to and from designated areas
Moderate to loud noise levels
Standing on various floor surfaces throughout the day
Frequent wrist motions, twisting, bending, reaching
Must be able to work holidays and weekends, as well as flexible shifts and/ or unusual hours.
Requirements
Must have Ocean Casino Resort to fifteen years’ experience in high volume operations and fine dining, with strong administrative and management background
Must have well-rounded food background, administrative and people skills
Must have extensive knowledge of all kitchen equipment
Must acquire certification of ServSafe and HACCP
The ability to effectively communicate in English
Must have minimum of an Associate’s Degree in Culinary Arts or Industry Equivalent or related experience
Ability to effectively communicate in English
Benefits
Free meal on shift
Training &
Development
Health Care Plan (Medical, Dental &
Vision)
Retirement Plan (401k,)
Life Insurance (Basic, Voluntary &
AD&
D)
Paid Time Off