PERFORMANCE CHEF MGR, SR - Colorado Rockies - SCOTTSDALE AZ

Compass Group USA Inc•Scottsdale, AZ

48d

About The Position

Job Summary: Working as the Chef Manager Senior you will be responsible for back and front of the house operations for the food service departments. You will maintain a quality culinary program and process all financial reporting. Duties also include menu development, inventory, purchasing, labor and food cost controls, maintaining sanitation standards, and personnel management to include hiring, coaching, counseling, training and developing. Key Responsibilities: Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws Participates in employee meetings and training programs Conducts safety, sanitation and maintenance programs Tracks food and labor costs closely, making thoughtful adjustments to purchasing and staffing as needed to stay within budget, while consistently upholding quality and service standards Maintains an active role in managing team developments Train, mentor, kitchen staff to meet service demands Foster a positive, accountable kitchen culture with clear expectations and feedback Collaborates (or Manages) front-of-house to ensure smooth service flow Manages purchasing and inventory controls, and manages vendor relationships Implements systems for prep lists, waste management, production tracking Follows company culinary standards and programs Participates in marketing and merchandising at site, including company-driven promotions Produces professional presentations in PowerPoint and Excel for client review Understands financial processes, ability to analyze ledgers and P&L statements Performs related duties and special projects as assigned Proficient in Excel, Power Point

Requirements

Degree in Culinary Arts is preferred or equivalent professional experience
Five years progressive culinary management experience
Self-starter, innovative and ability to multitask
Maintains a positive attitude under pressure and motivate team
Must possess a passion for excellence
Must be knowledgeable on HACCP controls along with proper storage and use of food
Purchasing, food storage and sanitation experience
P&L and financial reporting experience
Knowledge of budgets, labor costs, inventory controls
Strong leadership, coaching and training skills
Computer skills: proficient in Microsoft Office
Excellent verbal and written communication skills
Exceptional business etiquette and client relations
Ability to lift, bend and carry up to 40 lbs
Knowledge of safe and sanitary food handling principles
Conformity to the highest standards of personal integrity and ethical behavior
ServSafe or Department of Health certification a plus
Willingness to support other units with occasional travel, if needed, during team off season

Responsibilities

Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws
Participates in employee meetings and training programs
Conducts safety, sanitation and maintenance programs
Tracks food and labor costs closely, making thoughtful adjustments to purchasing and staffing as needed to stay within budget, while consistently upholding quality and service standards
Maintains an active role in managing team developments
Train, mentor, kitchen staff to meet service demands
Foster a positive, accountable kitchen culture with clear expectations and feedback
Collaborates (or Manages) front-of-house to ensure smooth service flow
Manages purchasing and inventory controls, and manages vendor relationships
Implements systems for prep lists, waste management, production tracking
Follows company culinary standards and programs
Participates in marketing and merchandising at site, including company-driven promotions
Produces professional presentations in PowerPoint and Excel for client review
Understands financial processes, ability to analyze ledgers and P&L statements
Performs related duties and special projects as assigned
Proficient in Excel, Power Point