Management

TBL Investments•High Point, NC

52d•Onsite

About The Position

An Executive Chef and an Assistant Kitchen Manager share primarily the same responsibilities of day to day operations with a focus on the quality and freshness of the food being served to guests. The Executive Chef is ultimately held responsible for the kitchen operations and financials.

Requirements

Using hands to handle, control, or feel objects, tools or controls
Standing or walking for long periods of time (8-10 hours)
Lifting/carrying up to 30-50 pounds
Repetitive movement
Contact with others (face to face or by telephone)
Face to face discussions with individuals or teams
Conflict resolution
Exposure to sounds or noise levels that are distracting or uncomfortable
Making decisions that impact the results of co-workers or guests or the company
Repeating the same physical activities or mental activities over and over
Exposure to minor burns, cuts
Work with others in a group or team, coordinating or leading others in accomplishing work activities
Making decisions that affect other people, the financial resources, and/or the image and reputation of the organization,
Responsibility for work outcomes and results,
Includes responsibility for the health and safety of others
Job tasks are performed in close physical proximity to other people
Working indoors in environmentally controlled conditions
Wearing common protective or safety equipment
Active Learning
Learning Strategies
Judgment and Decision Making
Critical Thinking
Mathematics
Monitoring
Speaking
Writing
Social Skills
Coordination
Instructing
Negotiation
Persuasion
Service Orientation
Social Perceptiveness
Resource Management
Management of Financial Resources
Management of Material Resources
Management of Personnel Resources
Time Management
Desktop Computer Skills
Spreadsheets
Presentations
Internet Navigation
Word Processing
Administration and Management
Customer and Personal Service
English Language
Point of sale POS software
Back Office Computer

Nice To Haves

Food Production Technology

Responsibilities

Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in dining facilities.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Investigate and resolve complaints regarding food quality, or service
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
Maintain food and equipment inventories, and keep inventory records.
Schedule staff hours and assign duties.
Establish standards for personnel performance and customer service.
Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
Order and purchase equipment and supplies.
Review work procedures and operational problems to determine ways to improve service, performance, or safety.
Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.
Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
Plan menus and daily specials (costed)
Hire, discharge, transfer, or promote workers
Orient new employees
Determine reasonable prices
Examine expenditures to ensure activities are within budget
Assign work to staff or employees
Purchase food or beverages
Schedule employee work hours
Understand government health, hotel or food service regulations
Resolve personnel problems or grievances
Provide customer service
Coordinate banquets, meetings or related events
Manage finances for institutional food service
Direct and coordinate food or beverage preparation
Conduct or attend staff meetings
Monitor operational budget
Use knowledge of food handling rules
Use government regulations
Follow nutritional practices
Plan meal presentations
Use facility management techniques
Determine the quality of food or beverages
Analyze menus
Analyze recipes
Maintain records, reports, or files
Prepare safety reports
Oversee execution of organizational or program policies
Develop nutritional or food programs
Evaluate performance of employees or contract personnel
Monitor lodging or dining facility operations to ensure regulation
Identify training needs
Plan for entertainment or dining activities
Use health or sanitation standards