Viejas Enterprises - Alpine, CA

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Reports To: Director of Food and Beverage

Responsible for the successful opening of all new resort and food outlets by directing and/or performing activities in support of all aspects of Culinary Operations.

The Team Members are expected to perform the description below along with the following: interacts with all guests in a welcoming, friendly, energetic and cheerful manner. Always greets the guest with a smile. Works collaboratively with all Viejas Team Members to develop and maintain a positive relationship with guests, and to deliver an unsurpassed experience to all Viejas guests at all times.

Culinary Team and Back of House Staff Performance – Plans, manages, and coordinates the daily operations and profitability of the Culinary Team and Back of House Staff, including training, performance reviews and disciplining of team members. Ensures staff levels meet business demands while keeping overtime to a minimum and approving all schedules for kitchen personnel. Develops and instills a high level of cooperation between different kitchen teams and shifts. Develops and trains personnel to deliver “Far from Ordinary” food. Complies with and enforces standard operating procedures in the Food and Beverage Department and recommends changes for improvement.

Guest Service – Investigates and resolves guest complaints about food quality and service in a timely manner while ensuring guest satisfaction.

Food Menu – Achieves budgeted food costs by maintaining and adhering to standard recipes and food specifications; proper requisitioning, taking into account inventory, production forecasts, popularity index, daily deliveries, seasonal product availability, portion control, and re-costing menu as needed. Develops new menus in conjunction with the Director of Food and Beverage.

Food Presentation – Delivers consistently high quality food product by overseeing the method, procedure, practice, preparation, storage, and display of food.

Inventory – Responsible for requisition of food products and transfer between outlets and overseeing inventory control. Establishes and maintains pars on food items for optimal inventory levels. Pre-plan and recommends the ordering of equipment and participates in the capital submittal and capital expenditure process.

Health and Safety – Maintains the highest level of cleanliness and sanitation in all kitchen areas and ensures that kitchens are in compliance with local health codes. Ensures property temperature requirements are maintained in refrigerators, and food stations and temperature log books are current and up to date. Ensures kitchen personnel are properly equipped with thermometers, knives, safety gloves, and other safety tools.

General Office – Completes computer assisted training on a timely manner as required. Organizes and holds frequent staff meetings to ensure team members are up to date on all special events, promotions, programs, and activities. Ensures the facilitation of daily meetings by shift in all Culinary Department. Provides daily written or verbal communications to inform team members of all culinary related promotions and expectations. Participates in the formulation of the annual budget.

Special Projects – Prepares reports and works on special projects to support initiatives and directives from management. Works with other team members from other departments to ensure smooth transactions and excellent guest service. Ensures that clean, safe, hazard-free work environment is maintained. Performs other duties as assigned.

Establishes operational objectives, work plans, and delegates assignments to subordinate managers.

Assists in developing, modifying and executing company policies that affect immediate operations and may also have company-wide effect.

Implements strategic policies when selecting methods, techniques, and evaluation criteria for obtaining results.

Establishes and assures adherence to budgets, schedules, work plans, and performance requirements.

Works on issues where analysis of situation or data requires in-depth knowledge of organizational objectives.

Erroneous decisions will result in critical delay(s) in schedules and/ or unit operations and may jeopardize overall business activities.

Interacts with internal and external guests.

Regularly interacts with senior management or executive levels on matters concerning several functional areas, divisions, and/or customers.

Manages, perhaps through managers/supervisors, the coordination of the activities of a section or department with responsibility for results, including costs, methods and staffing. The managers/supervisors are: Executive Sous Chef, Banquet Sous Chef, Sous Chefs of all Kitchen Outlets, Pastry Chef, Executive Steward, and Kitchen staff and additional employees as assigned to the Culinary Team and Back of House Staff.

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