Job description

We are now hiring for an Executive Chef for Thind Management.

Executive Chef Position Overview

The Executive Chef is responsible for supervising and assisting in the preparation of all food items based on standardized recipes for the Restaurant, Room Service and Banquets while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness sanitation and safety in the kitchen work and storage areas while minimizing waste and maximizing cost/production ratio. He/she plans meals and assists the Food & Beverage Director with various assignments i.e. pricing banquets etc. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities.

Executive Chef Responsibilities

• The Executive Chef will approach all encounters with guests and employees in an attentive friendly courteous and service-oriented manner.
• Maintain regular attendance in compliance with Thind Management standards as required by scheduling which will vary according to the needs of the restaurant .
• Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards).
• Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid

• The Executive Chef will maintain a warm and friendly demeanor at all times.
• Maintain food costs within budget guidelines.
• Attend Weekly F&B Meeting.
• Conduct monthly department meetings with kitchen staff according to Thind Management standards.
• Motivate coach counsel and discipline all Kitchen personnel according to Thind Management S.O.P.'s.
• The Executive Chef will review kitchen staff's worked hours for payroll compilation and submit to accounting on a timely basis.
• Attend weekly staff meetings.
• Prepare and conduct all Kitchen interviews and follow hiring procedures according to Thind Management S.O.P.'s.
• Conduct all 90 day and annual employee performance appraisals according to Thind Management S.O.P.'s.
• Prepare implement and maintain a record of food specifications.

• Oversee all kitchen work areas including cooks and stewards.
• Prepare employee shift schedule according to the business forecast payroll budget guidelines and productivity requirements. Present the Schedule and the Wage Progress Report to the Food and Beverage weekly.
• Ensure that wage progress and productivity reports are competed accurately and on a timely basis according to
• Maintain a clean kitchen by implementing and maintaining a standard of 'Clean As You Go.'

• Maintain proper record keeping (receiving tickets invoices transfer logs) according to Thind Management standards.
• Supervise staff in all food preparation including proper receiving and storage of all food and food-related items.
• Expedite peak meal periods by maintaining a 'hands on' approach.
• Complete all paperwork required by Thind Management on a timely basis.
• Review B.E.O.s and attend the Daily B.E.O. Meeting.
• Develop and adhere to kitchen budget according to Thind Management standards.
• Participate in and oversee monthly food inventories.
• The Executive Chef will participate in special F&B promotions and critique them after implementation.
• Ensure competitive bidding and adhere to corporate purchasing guidelines.
• Develop and implement systems to control waste.
• Review/change menus as per corporate directive and hold menu tastings after a menu change.
• Maintain awareness of local competition and industry trends.
• The Executive Chef will maintain a professional working relationship and promote open lines of communication with managers employees and other departments.
• Ensure that Kitchen employees are at all times attentive friendly helpful and courteous to guests all other employees and managers.
• Maintain follow through for all guest requests and complaints presented to the kitchen.
• Determine and price daily special. Ensure specials are served to standard plated properly and evaluated for success/repeat use.
• Develop production schedule for work assignments.
• Establish and maintain key control system.
• Review food sales for accuracy daily.
• Review menu abstracts P.O.S. report and daily food cost report.
• Operate and be able to make changes in P.O.S. system.
• Oversee all outlets and banquet food display merchandising including prop use and buffet decoration.
• Maintain an organized and comprehensive filing system with documentation of purchases vouchering schedules forecasts reports and tracking logs.

Job Type: Full-time

Pay: From $55,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Life insurance
• Paid time off
• Vision insurance

Schedule:

• 10 hour shift
• 8 hour shift
• Day shift
• Holidays
• Monday to Friday
• Night shift
• Weekend availability

Supplemental pay types:

• Bonus pay

Work Location: One location

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