Brass tag chef de cuisine - year round - united states, elephant island, south shetland islands

description

purpose of position:  this position is responsible for assisting the silver lake executive chef with all food production for operations at the brass tag restaurant.

specific job requirements: 

ten years kitchen experience in a high quality and high volume operation with 500 guests or morefive years experience managing a kitchen operation of ten or more cooksmust be bi-lingual knowing both spanish and englishmenu design skills necessaryfive years experience in banquet and catering kitchenscertified through the health department in the serve safe programexperience in projecting and maintaining food and labor costsexperience with international foods, american regional foods and special dietstotal flexibility on hours and on work daysexperience in preparing children's menus for up to 800 children per mealexperience managing a diversified crew, many with little or no kitchen experiencemust be skilled in guest interactionsrequires prolonged standing, bending, stooping, and stretchingrequires occasional lifting up to 40 poundsrequires exposure to machines, heat, steam, foodstuffs, cleaning chemicals and solventsrequires manual dexterity and eye-hand coordination for food preparation must be able to operate simple to complex kitchen equipment requires excellent sense of taste and smell 

job duties and responsibilities:

stay knowledgeable of current food trends and develop new menu itemsbe familiar with international, domestic and special diet cuisine preparationoperate the kitchen and direct kitchen personnelmaintain consistency of product with great attention to food quality, taste and presentationcontrol food costs based on forecasting, efficient food production planned requisitioning and careful attention to established product specificationscontrol labor costs and carry out administrative functions pertaining to forecasting, payroll, scheduling, recruiting, training, supervising, discipline, etc.organize an efficient flow of production and maintain minimum but adequate staffingset up a control system through recipes; assuring quality and portion consistencymaintain a good and reliable staff; to motivate, train and promote personnel with potentialmaintain safe and sanitary working conditions for employees and with accordance to health codesinsure that high standard of dress, personal hygiene, and safety is maintained by all employeesthink positively and cooperate willingly with food and beverage director in all phases of our operationsmaintain a general quality and style consistency in food offerings between lodgesinsure proper maintenance and care is exhibited by all employees toward the operations, equipment and facilitymaintain a positive rapport with guests even at busy and hectic timesmust be able to analyze many variables and choose the most effective course of action for the kitchen at any given point in time.  must be able to resolve problems, handle conflict, and make effective decisions under pressurerequirements


Deer Valley Resort
First-Line Supervisors of Food Preparation and Serving Workers
United States, Elephant Island, South Shetland Islands ,Park City
2022-04-04
2022-05-03
1206643
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