New job F&B - Chef in Tucson, AZ 85718 | 2021

Description:

Scope:

To supervise food preparation ensuring a consistent, high quality food product, and ensuring that established hotel and the Restaurant quality standards are maintained or exceeded. This includes enforcing cleanliness and sanitation standards, adhering to the annual budget, maximizing profits, cost control, and staff training and scheduling.

Primary Responsibilities:

• Supervises food preparation staff: hiring, terminating, disciplinary actions, performance evaluations, training, motivation and development.
• Schedules subordinates, maintaining adequate staffing levels while adhering to established labor standards.
• Assures all food is prepared in accordance with the Restaurant standards, following the Restaurant recipes, and practicing HACCP during all phases of food production.
• Assures all food items are properly labeled and rotated following the First In/First Out method.
• Communicates manpower, equipment and supply needs, as well as suggestions, problems, and general operational observations to the General Manager
• Purchases food and equipment, assigning specifications, quantities, quality descriptions, and noting bids.
• Maintains an orderly, clean, safe and sanitary kitchen which meets or exceeds health standards and established hotel policies and standards regarding kitchen cleanliness and sanitation.
• Assists the General Manager in developing the Annual Operating Budget.
• Heads staff meetings on a daily basis.
• Attends meetings as required.
• Performs inventories of all food items on a regularly scheduled basis.
• Insures attainment of budgeted profits by assisting in increasing sales and implementing necessary controls.
• Assures that hotel room services orders are prepared in a manner meeting or exceeding hotel quality standards and delivery time requirements.
• Supervises food preparation to include methods, portion control and garnishing; ensure attractive presentation of all foods.
• Assists food and beverage director, sales, and banquet staff with banquets, social parties and special events.
• Monitors expenses to keep within budgeted guidelines and assists the food and beverage director in developing the annual operating budget.
• Schedules employees at proper staffing levels; watches labor cost daily to ensure efficiency in scheduling.
• Participates in monthly inventory verification and maintains adequate supplies.
• Responds quickly to guest requests in a friendly manner. Follow up to ensure guest satisfaction.
• Provides a professional image at all times through appearance and dress.
• Follows company policies and procedures and is able to effectively communicate them to subordinates.
• Aggressively recruits and staffs department using company hiring standards (i.e. behavioral questioning, reference checks, evaluations and team interviews).
• Fulfills Manager on Duty shifts.
• Ensures the kitchen is clean and sanitary and is in compliance with all federal, state and local laws, including OSHA, EEOC, Wage Hour and Health laws.
• Assures front line is completely broken down at the end of the shift, ensuring all food is stored properly and that all equipment is cleaned and maintained up to all health standards and established hotel policies regarding kitchen cleanliness and sanitation.
• Assures front line is set up effectively, ensuring all menu products are adequately stocked.
• Rotates food products to preserve quality and control waste following the first in and first out.
• Maintains an orderly, clean, safe and sanitary work station which meets health standards and established hotel policies regarding kitchen cleanliness and sanitation.
• Checks AM and PM checklists to determine what kind and how much food to prepare.
• Assures all food products are properly labeled and dated.
• Cooks or otherwise prepares food according to recipe.
• Cooks foods in quantities according to menu and number of persons to be served.
• Inventories food, supplies and equipment weekly.
• Orders kitchen supplies as needed.
• Ensures all temp logs and waste logs are maintained daily.
• Directs personnel assisting in preparation and serving of meals.
• Receives, dates, and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications.
• Carries pans, kettles, and trays of food to and from work stations, stove, and refrigerator.
• Properly stores foods in designated areas following wrapping, dating, and rotation procedures.
• Cleans work areas, equipment and utensils.
• Monitors inventory; Directs and or participates in receiving items and tracking inventory as required.
• Maintains sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local Health Board inspection and franchise requirements.
• Reports all unsafe or malfunctioning equipment to the Chief Engineer.
• Responds quickly to guest requests in a friendly manner. Follow up to ensure guest satisfaction.
• Provides a professional image at all times through appearance and dress.
• Follow company policies and procedures.

Note: Other duties as assigned by supervisor or management

. Requirements:

Requirements:

Education/Experience: Culinary School degree or equivalent work experience. Special consideration will be given to those who exhibit exemplary performance.

Certification and/or License Requirement: Alcohol awareness certification and/or food service permit as required by local or state government agency. Food Service certification as required by franchise.

Skills and Qualities:

• Leadership Skills.
• Strong culinary Ability
• Strong oral and written communications skills.
• Attention to detail.
• Planning and organizational ability.
• Customer Service.
• Creative
• Analytical and problem-solving skills

Working Conditions:

Will be required to work nights, weekends and holidays.

Will be required to work in a fast paced environment.