Job Information
Arizona Department of Economic Security Executive Chef in Lake Havasu City, Arizona
This job was posted by https://www.azjobconnection.gov : For more information, please see: https://www.azjobconnection.gov/jobs/6521768
JOB SUMMARY
Supervision and Execution of Food & Beverage team, and Kitchen team.
The Executive Chef has overall responsibility for managing the staff and operation of the kitchen to ensure the highest quality of food service to hotel restaurants, banquets, and functions. The Executive Chef will meet or exceed productivity standards, taking corrective action as needed to ensure standards and guest satisfaction are maintained. Work hours/days vary as dictated by business needs and include weekends and holidays.
JOB DUTIES
Hire, train, schedule, support, review, discipline and terminate employees
Train and manage all kitchen employees. Responsible for the development of the kitchen employees
Post schedules for kitchen employees on a weekly basis
Complete payroll reports for bi-monthly payroll
Develop menus with a wide scope and variety
Monitor presentation of all foods served to guests and ensure that appearance and quality are consistently maintained.
Plan and prepare various food items and meals for hotel restaurant catering functions, following proper food handling and safety guidelines
Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards
Assist in the planning, writing, and pricing of food menus
Ordering and receiving of all Food & Beverage items
Maintain and enforce sanitation laws and safety standards with anyone entering the kitchen area
Maintain an adequate supply of all provision in the kitchen and establish programs that minimize waste
Ensure foods are stored and served at proper temperatures
Prepare annual departmental budget according to specifications set forth by the General Manager with the assistance of the Regional Controller
Monitor and control departmental expenditures to ensure meeting operational standards while maintaining annual budget
Maintain food and labor costs
Ensure that all kitchen equipment works and is maintained properly.
Regularly inspect all kitchen areas to ensure sanitary conditions.
Make changes that respond to the marketplace and to guests needs, both present and anticipated.
Use market research to develop new products
Ordering and dealing with vendors in a professional manner
Conduct regular departmental operations meetings, including monthly safety meetings
Ensure safe work practices of all kitchen employees, including compliance with company and departmental safety rules and regulations and the proper use and handling of all relevant equipment
Attend all mandatory meetings as directed