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Executive Chef

at SMG in Bossier City, Louisiana, United States

Job Description

POSITION: Executive Chef DEPARTMENT: Food & Beverage / Culinary FLSA STATUS: Salaried / Exempt REPORTS TO: Food & Beverage Director SUMMARY Responsible for managing all operations within the culinary department. Maximize quality and value while following safety, sanitary and fiscal guidelines. ESSENTIAL DUTIES AND RESPONSIBILITIES Pre-Event * Attend Service Order Confirmation meetings. * Prepare weekly employee schedules within established labor guidelines. * Prepare daily event Production Sheets. * Audit and conduct monthly inventories. * Order all supplies as needed and required for menu production. * Coordinate with catering and concessions staff as well as Event Coordinator on room diagrams and set-up. * Coordinate function details with kitchen, catering, and concessions staff. * Maintain event communication with Catering and Concessions teams, Director Of F&B, and Booking/Sales Manager. * Post daily changes received from Catering staff to the BEO and communicate to the appropriate culinary team. * Conduct production meetings and post-event evaluations with culinary staff. * Establish and maintain safe and sanitary work practices in the kitchen(s), concessions, and catering areas. * Assure compliance with proper disposal of waste and recyclables. * Establish, implement, and oversee sanitation standards of the culinary department. * Evaluate and resolve issues related to quality, creativity, sanitation, and expenses. * Coordinate with Booking/Sales Manager, Catering, Suites, and Concessions teams to establish custom menu items dictated by client requests. * Ensure the presentation of food and catering areas are enticing and pleasing to the eye. Events and Post-Event * Ensure that events are set up at least 30 minutes before the start of the event. * Maintain an active presence during the event with close attention to details and final adjustments. * Conduct post-event briefing with culinary staff and Food & Beverage Director regarding the outcome of each event as needed. Management/Other: * Responsible for developing menus, establishing standard recipes, portion sizes and standards of service for all menu items in conjunction with Food & Beverage Director. * Continuous evaluation of systems and processes with a focus on creativity, cost and quality. * Ability to meet with clients to discuss menus and project a knowledgeable, confident, and creative approach to the sales process. * Supervise and train all culinary staff in a manner consistent with SMG Human Resource Policies and Procedures and consistent with food production principles, safe operating procedures of all equipment, utensils, etc. * Responsible for assuring all food and beverage are prepared under sanitary conditions in accordance with local, state, and federal health regulations. * Responsible for maintaining an “A” rating of 90 or higher for main kitchen, storage areas . * Responsible for monitoring of MSDS manuals in main kitchen, and dish room. * Work with Director of Food & Beverage to achieve desired targets for labor cost and cost of goods sold. * Conduct quarterly inventory of all small wares related to culinary and catering departments. * Obtain prior written authorization from the Food & Beverage Director to purchase all small wares non-F&B items, excluding cleaning and general supplies. * Document all employee-relations issues and provide corrective action as necessary. Submit documentation to Human Resources and copy Food & Beverage Director promptly. * Assure the safety of the work environment and report any potential hazards and maintenance issues to the Food & Beverage Director and Human Resources. * Document all employee relation issues, such as absentees, vacation requests, etc., and submit to the Food & Beverage Director. * Process and code all payroll of culinary staff as requested by Human Resources. * Perform other duties, projects, and reports as assigned by the Food & Beverage Director or General Manager and deemed necessary to the growth of the business. * Maintain daily communication with the Food & Beverage Director. QUALIFICATIONS * Excellent knowledge of various types of cuisine, production methods, display presentations, safe food handling practices, and food costing * Customer service is driven. * Strong organizational, communication, and time management skills. * Ability to multi-task, prioritize and meet deadlines. * Strong math skills and basic accounting skills to adjust invoices, create recipes, production sheets, etc. * Good computer skills with emphasis on EXCEL, OUTLOOK, WORD, and internet research EDUCATION AND WORK EXPERIENCE * Associate Degree in Culinary Arts or equivalent food service experience required. * 8-10 years experience in the culinary field with a minimum of 5 years in supervisory /management position. * ServeSafe & LA Food Sanitation Certificate required. PHYSICAL DEMANDS * Occasional sitting, focusing on and operating a personal computer several times a day. * Ability to read printed words and numbers in printed form and on computer/terminal monitor. * Communicate by telephone for up to 30 minutes at a time on a daily basis. * Hearing sufficient to clearly hear voices, alarms, bells and horns. * Performing work through repetitive eye/hand coordination. * Daily lifting up to 40 lbs. Up to 5 minutes at a time. Daily carrying up to 40 lbs. up to 5 minutes at a time. * Ability to distinguish color. * See and distinguish objects or symbols as 20 feet or more and 20 inches or less. Depth perception, peripheral vision and bringing objects into focus. * Write using pen/pencil or personal computer keyboard for up to 30 minutes at a time on a daily basis. * Constant standing, walking, stooping. Constant reaching, handling products. * This position is not substantially exposed to adverse working conditions. * May require handling of chemicals for the purpose of cleaning and sanitation. HOURS OF WORK AND TRAVEL REQUIREMENTS * Minimum of 40 hours per week. * Irregular hours including weekends and evenings required as dictated by event schedule. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. SMG is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled

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Job Posting: JC190929444

Posted On: Aug 27, 2021

Updated On: Oct 16, 2021