Executive Chef / Food & Beverage Manager
Company: Evolution Hospitality - Radisson Hotel Fresno Conf
Posted on: November 9, 2018
We're currently looking for an experienced Chef to lead our Food & Beverage Team. As Executive Chef / Food & Beverage Manager, you'll be responsible for all food production including that used for the restaurant, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise all F&B staff including all front of house positions. Develop and monitor food and labor budget for the departments. Maintain highest professional food quality and sanitation standards. JOB RESPONSIBILITIES Hire, train, supervise and schedule all F&B positions. Participate in daily activities of chefs, cooks and other personnel involved in preparing, cooking and presenting food in accordance with Use Record standards, cost controls and forecast needs. Ensure that quality culinary dishes are served on schedule and to see that any problems that arise are rectified. As such, the executive chef is responsible for approving all prepared food items that leave his or her kitchen. Implement effective control of food, beverage and labor costs among all sub-departments. Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. Establishes controls to minimize food and supply waste and theft. Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. Cooks or directly supervises the cooking of items that require skillful preparation. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Interacts with front of house staff to assure that food production consistently exceeds the expectations of members and guests and responsible in maintaining a high level of service principles in accordance with established standards. Ensures that representatives from the kitchen and front of house attend service lineups and meetings. Periodically visits dining area daily when it is open to welcome guests. Support safe work habits and a safe working environment at all times. Perform other duties as directed. Develop the annual budget in conjunction with the controller and General Manager Create an environment for employees that are aligned with the company culture through constant communication and reinforcement. Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department. Plan and administer training and development programs within departments to ensure all associates have received proper training. Encourage and foster advancement opportunities for those associates qualified and interested in career development. Helping in any area of the restaurant when circumstances dictate. Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service. Create and implement new menus and individual menu items for all outlets based on current food trends and regional taste. Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations Audit food storeroom items and storage to maintain consistent quality products and ensure adherence to all health code requirements. Enforce safety procedures and cleanliness throughout kitchen(s) including walk-in and reach-in boxes. Plan and direct the functions of administration and planning for the Food and Beverage Department to meet the daily needs of operation. REQUIREMENTS EDUCATION and/or EXPERIENCE Any combination of education and experience equivalent that provides the required knowledge, skills, and abilities to do the job. High school education required. Culinary schooling a plus; or four years related experience and/or training; or equivalent combination of education and experience. Must have prior experience as a Sous Chef or Executive Chef with knowledge of all kitchen positions including, line cook and banquets. Understanding of front of house operations required. Prior experiences in a front of house position a plus. Ability to prepare and cook recipes and standards that are outlined by brand and hotel menus. Ability to obtain any governmental required licenses or certificates. For example, Serv Safe, TIPS and any Food Handler's permit as required in City/County/State/Federal where employed. CPR certification and/or First Aid training preferred. Ability to coach and council staff for growth and development and for improvement. Ability to read, analyze and interpret profit and loss statements, invoices, employee productivity numbers and other financially based documents. Thorough knowledge of food products, standard recipes and proper preparation. Ability to read, analyze, and interpret P&L statements, professional journals, technical procedures, or governmental regulations. Ability to effectively present information and respond to questions from groups of managers, associates and suppliers. Ability to read, write, and speak English to comprehend and communicate job functions. Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 50 pounds. Ability to stand, walk, and/or sit continuously perform essential functions for an extended period of time. Ability to perform duties within extreme temperature ranges. Working knowledge of various computer software programs including Microsoft Office and property/brand specific software Employment Type: Full Time Years Experience: 3 - 5 years Bonus/Commission: Yes
Keywords: Evolution Hospitality - Radisson Hotel Fresno Conf, Fresno , Executive Chef / Food & Beverage Manager, Executive , Fresno, California
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