Executive Chef

Kinseth Hospitality•Bozeman, MT

18d•Onsite

About The Position

Supervises and coordinates activities of food preparation, kitchen, pantry, and storeroom personnel by performing the following duties. Hires, schedules, orients, trains and develops workers including but not limited to: specific job duties, food production, sanitation, safety, guest satisfaction and KHC/franchise policies/procedures. Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions. Plans or participates in planning menus, preparing and portioning foods and utilizing food surpluses and leftovers to prevent spoilage and waste. Specifies number of servings to be made from any vegetable, meat, beverage and dessert to control portion costs. Supervises kitchen personnel to ensure cleanliness of kitchen and equipment is within required sanitation guidelines. Cooks and tastes, smells, and observes food to ensure conformance with recipes, appearance standards and guest satisfaction. Supervises workers engaged in inventory, storage, and distribution of foodstuffs and supplies. Inventories and purchases foodstuffs, kitchen supplies, and equipment per KHC purchasing guidelines. Assists in developing and maintaining budget for kitchen area. Assists in setting prices to be charged for food items. Meets with sales staff, customers, or client groups to resolve menu inconsistencies or to plan menus for special occasions. Responsible for following all KHC policies and procedures as set forth in the KHC handbook and property specific guidelines/standards. These policies include dress code, safety and performance standards. Employees must also maintain a professional image and report to work as scheduled.

Requirements

Bachelor's degree (BA) from four-year college or university; or one to four years related experience and/or training; or equivalent combination of education and experience.
Ability to read, analyze and interpret common financial reports.
Ability to read and implement safety policies and procedures.
Ability to respond to common inquiries or complaints from customers, regulatory agencies or members of the business community.
Ability to write speeches and articles for publication that conforms to prescribed style and format.
Ability to effectively present information to customers, top management, public groups and/or boards of directors.
Must be able to communicate clearly in person, via telephone and in writing.
Ability to understand, interpret, develop and manipulate accounting concepts such as budgeting, cost analysis, financial planning, percentages, turnover, general ledger, accounts payable, payroll, accounts receivable and purchasing.
Ability to define problems, collect data, establish facts, draw valid conclusions, develop solutions and plan ahead.
Ability to interpret an extensive variety of instructions in mathematical, formula or procedural form and deal with several abstract variables.
May require franchise specific certification.
All employees must follow proper safety precautions at all times to avoid injuries.
Regularly required to stand, walk, and talk or hear.
Frequently required to use hands to handle, grasp or type; reach with hands and arms; climb or balance; stoop, kneel, crouch, bend or twist; taste or smell.
Occasionally required to sit.
Must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds.
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
All employees must follow proper safety precautions at all times to avoid injuries.
Regularly exposed to fumes or airborne particles, temperature extremes from sub zero freezers, ovens, fryers, stoves and grills, and extreme heat from fryers, broilers, ovens and warmers and regularly works with moving mechanical parts such as slicers, dishwashers and sharpeners.
Occasionally exposed to outside weather conditions, mild risk of electrical shock, and blood-borne pathogens and occasionally works with toxic or caustic chemicals and power equipment.
The noise level in the work environment is usually moderate.

Responsibilities

Hires, schedules, orients, trains and develops workers including but not limited to: specific job duties, food production, sanitation, safety, guest satisfaction and KHC/franchise policies/procedures.
Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.
Plans or participates in planning menus, preparing and portioning foods and utilizing food surpluses and leftovers to prevent spoilage and waste.
Specifies number of servings to be made from any vegetable, meat, beverage and dessert to control portion costs.
Supervises kitchen personnel to ensure cleanliness of kitchen and equipment is within required sanitation guidelines.
Cooks and tastes, smells, and observes food to ensure conformance with recipes, appearance standards and guest satisfaction.
Supervises workers engaged in inventory, storage, and distribution of foodstuffs and supplies.
Inventories and purchases foodstuffs, kitchen supplies, and equipment per KHC purchasing guidelines.
Assists in developing and maintaining budget for kitchen area.
Assists in setting prices to be charged for food items.
Meets with sales staff, customers, or client groups to resolve menu inconsistencies or to plan menus for special occasions.
Responsible for following all KHC policies and procedures as set forth in the KHC handbook and property specific guidelines/standards.
Directly supervises 1-25 employees in the Kitchen Department.
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Must be able to handle a crisis in a calm, effective manner. This includes upset guests, fire, tornado, armed robbery and assault, bomb threats and accidents.