Executive Chef - Paradise Inn - Summer Seasonal

Guest Services, Inc.

13h • Onsite

About The Position

The Executive Chef is responsible for managing the daily production, preparation and presentation of all food in the unit. The Executive Chef must help the General Manager supervise and carry out day-to-day operations in the unit. The Executive Chef must also provide supervision, direction and training to all employees within the kitchen; achieve operating and financial goals; ensure food quality; and meet client objectives and/or customer needs.

Requirements

• High School Diploma/G.E.D. equivalent required; Culinary or Associate’s degree in food service or related field.
• Food Protection Manager Certification.
• Demonstration of food safety knowledge and sanitation.
• Computer proficiency with the ability to utilize MS Word, Excel, and Outlook required.
• Strong customer service abilities; actively looks for ways to assist customers and coworkers.
• Experience in analyzing financial reports.
• Ability to communicate clearly and concisely, both orally and in writing.
• Ability to problem solve.
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit.
• Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
• Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally.
• Ability to stand for the entire work day.
• Climbing steps regularly.
• Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas.
• Reading and writing work-related documents in English.
• Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English.
• Constantly communicates and receives verbal communication with other employees in fast-paced kitchen.
• Physical presence at the job site is essential to perform job duties.

Responsibilities

• Plan and develop menus, and forecast portion specifications to unit.
• Analyze and cost food items.
• Ensure compliance with established budget.
• Recruit, supervise, train, schedule, discipline, and direct the culinary and utility staff.
• Control expenses.
• Determine food and supply needs for venue.
• Maintain inventory control of food and supplies.
• Maintain and ensure safe facility environment including standards for food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene.
• Plan, schedule, supervise, and participate in the culinary work of the event to ensure proper production, distribution of assignments, and prompt and efficient preparation of foods.
• Ensure food quality standards are met and amounts are sufficient to meet expected need.
• Direct the preparation and cooking of food for the unit.
• Maintain awareness of safety issues, and report them immediately to your manager.

Benefits

• Sick Pay (Sick Leave is provided in accordance with Washington State law, allowing employees to accrue one hour of sick leave for every 40 hours worked, to be used for personal illness, family care, and other qualifying reasons.)
• Employee Discounts
• Recreation Program
• Employee Assistance Program
• Housing & Meal Plan Available

What This Job Offers

• Career Level: Executive
• Education Level: High school or GED
• Number of Employees: 1,001-5,000 employees