We are looking to add a Executive Chef/Kitchen Manager at the Holiday Inn/Bennigan’s in Urbandale. Candidate will lead a high volume food and beverage operation by performing the following duties personally or through subordinate supervisors.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:
Other duties may be assigned.
Follows, demonstrates, and ensures team members follow company specific and other designated policies and procedures
Estimate food and beverage costs and requisitions or purchases supplies.
Prepares cost estimates for all menu items
Ensures schedules are prepared, posted weekly, and within budgeted guidelines.
Regularly inspects food and food preparation to maintain quality standards and sanitation regulations.
Investigates and resolves food quality complaints
Communicates maintenance and housekeeping needs to Food and Beverage Director
Conducts inventories in a timely and accurate manner
Projects and plans for future supply needs and places orders following specific purchasing procedures.
Review and monitor financial transactions
Develops training programs with supervisors and holds training sessions to ensure all direct reports are trained on company policies including but not limited to: employee handbook, property specific policies, food safety, execution of menu items, waste control, and general workplace safety.
Participates in the creation of effective marketing programs
Complete new creative menus in a timely manner
Recruiting, interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
QUALIFICATIONS:
Must have previous experience in a high- volume restaurant and banquet facility, either as an Executive Chef or Sous Chef with multiple years of experience.
Must have valid food handling certifications or able to obtain within 30 days of starting employment.