Chefs

2231 N Ocean Blvd, Fort Lauderdale, FL 33305,n

Posted Tuesday, August 16, 2022 at 4:00 AM

Title:

Executive Chef

Banquet area and offsite premise

Stove

• Reviews menus, analyzes recipes, determines food, labor and overhead costs, and assigns prices to menu items
• Maintains Quality levels of receiving, storage, and production of food
• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention
• Advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives
• Utilizes interpersonal and communication skills to lead and influence kitchen staff
• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property
• Provides direction for all day-to-day operations in the
• Observes methods of food preparation and cooking, size of portions, and garnishing of foods to ensure food is prepared in prescribed manner
• Tests cooked foods; devises special dishes and develops recipes
• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis
• Attends food and beverage staff and management meetings
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
• Must update a Performance Agreement and Action Plan annually
• Ensures compliance with food handling and sanitation standards
• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards
• Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food

• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Strong communication and leadership skills
• Keep up with cooking trends and best practices
of various computer software programs (MS Office, POS)
• Bachelor’s degree or related culinary degree with eight or more years of industry and culinary management experience is desirable
• Excellent English verbal and written
• Second language helpful