Chef - Council Oak Steakhouse

Hard Rock International•Bristol, VA

8d•Onsite

About The Position

Council Oak Steak & Seafood is part of the Hard Rock International brand. With venues in 74 countries, including 183 cafes, 27 hotels and 12 casinos, Hard Rock International (HRI) is one of the most globally recognized companies. Beginning with an Eric Clapton guitar, Hard Rock owns the world's most valuable collection of music memorabilia, which is displayed at its locations around the globe. Hard Rock is also known for its collectible fashion and music-related merchandise and Hard Rock Live performance venues. HRI owns the global trademark for all Hard Rock brands. The company owns, operates and franchises Cafes across Europe, Asia, and the Americas, as well as owns, licenses and/or manages hotel/casino properties worldwide. Destinations include the company’s two most successful Hotel and Casino properties in Florida, both owned and operated by HRI parent entity The Seminole Tribe of Florida. In 2018, Hard Rock International was recognized as a Forbes Magazine Top Employer for Women and Land Operator of the Year at the Global Gaming Awards. For more information on Hard Rock International visit www.hardrock.com .The Chef is responsible for directing and managing the day-to-day kitchen operations and supporting staff in daily functions. Our ideal candidate is a proven empathetic leader, passionate about food and developing teams with experience in high-volume and high-pressure environments. They will understand the importance of training to ensure high-quality food preparation and hygiene standards and be responsible for communication and motivating kitchen staff in a safe and sanitized environment. This is an opportunity for the right Chef to join the Council Oak Steak &Seafood Bristol team and embrace the culture of fine dining in a unique atmosphere while encompassing the brand mission, values, and high-quality standards. Creates an atmosphere that induces guests to make Hard Rock Bristol their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service.

Requirements

This knowledge and these abilities are typically acquired through the completion of a high school diploma or equivalent, as well as a degree from a certified food service program, apprenticeship, culinary school, or equivalent.
Previous supervisory experience required and 5 years’ experience as Chef in a fine-dining establishment with sizeable conference and banqueting facilities.
Must obtain and maintain valid licenses / certifications per Federal, State, and Gaming regulations.
Must successfully pass background check.
Must successfully pass drug screening.
Must be at least twenty-one (21) years of age.
Pertinent federal, state, and local laws, codes, and regulations.
All applicable health, sanitation, and licensing ordinances.
Food products, standard recipes, and proper preparation.
Computer programs and applications.
Standard safety and sanitation practices for food and beverage service.
Complete understanding of kitchen operations.
Demonstrated organizational skills, budgeting experience and full understanding of financials.
Use all tools associated with the position including but not limited to knives, slicers, and choppers.
Review and comprehend recipes and other necessary documentation.
Inspect quality of all food items.
Deliver a service level which creates an atmosphere that makes our guests want to return, giving each guest a positive, memorable entertainment experience.
Routinely go above and beyond in the accomplishment of position responsibilities in an effort to play a role in the achievement of organizational goals.
Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance.
Communicate clearly and concisely, both orally and in writing.
Observe and direct actions of subordinates.
Participate in the development and administration of goals, objectives, and procedures.
Be flexible to work varying shifts and time schedules as needed.

Nice To Haves

Prior experience opening new properties/outlets strongly preferred.

Responsibilities

Hires, trains, motivates, evaluates, and supervises staff in order to ensure that employees receive adequate guidance and resources to accomplish established objectives.
Understands vision and department objectives, standards, guidelines, and budget to achieve effective supervision of the department.
Lead, direct, and manage BOH operations.
Maintain regular presence throughout the department.
Supervise and participate in the production and plating of food service areas to maintain the best quality food style possible.
Provide direction for menu and recipe development and execute consistent, high quality food presentation.
Effectively control costs of food and related purchases in alignment with budgeted expectations.
Communicate and coordinate regularly with the General Manager and others as needed.
Participate in bi-monthly inventories.
Recommend appropriate actions based on results of inventory reporting.
Support standards for purchasing, receiving, and storage of food, supplies, and equipment.
Ensure the proper handling, maintenance, and storage of all department equipment.
Maintain the highest standards of brand, local health, safety, and food preparation hygiene requirements.
Conduct training on food knowledge and menu composition as needed.
Manage relationships with vendors.
Create and develop goals and operational strategies for the operations that are aligned with the company brand standards.
Communicate and ensure staff accountability.
Review weekly forecasts and planning of cost expenditures and monitor actual sales, revenues, and expenses, food costs, and budgets.
Establishes and maintains training and development procedures to ensure superior guest service standards are achieved.
Plans menus considering marketing conditions, popularity of various dishes, recent menus, and religious or other holidays.
Checks methods of food preparation and cooking, sizes of portions, and garnishing of foods by tasting.
Responsible for storage of food items to ensure quality of food and compliance with health requirements.
Actively involved with purchasing department to ensure high quality of food products.
Consults with catering sales manager and clients to create, adapt, and tailor special menu.
Responsible for tracking food cost variances and adjusting such prices to food items that will result in net profit.
Required to meet budgetary guidelines for food cost, labor cost and miscellaneous costs.
Attend and participate in meetings, completing follow-up as assigned.
Other duties as assigned.