Restaurant Chef

Bass Pro Shops•Branson, MO

13h•Onsite

About The Position

The Restaurant Chef's duties include supervising and coordinating every aspect of food production and ensuring a high and consistent level of culinary quality and service for the front and back of the house, while meeting company standards, menu specifications, financial goals and production schedules. This position is also responsible for overseeing kitchen operations and providing as needed, hands-on assistance for preparation and/or execution of meals to ensure constant culinary guest satisfaction.

Requirements

Associates degree in culinary arts plus 3 years, of relevant professional cooking experience in hotel and/or Conference facilities, including management experience, or a combination of education and experience from which comparable knowledge and skills are acquired.
Ability to organize and manage multiple priorities
Ability to stand for extended periods of time
Minimum of 2 years in a supervisory role with experience in coordination and managing staff
Excellent interpersonal and communications skills
Ability to perform as a strong team player
Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation; good knife skills and knowledge of food and its characteristics, especially its shelf life.
Team Building/Collaboration
Awareness of State and Local Liquor Laws
Awareness of Food Safety requirements
Inventory Management (LBW Specific)
Time Management
Regularly stand, walk, bend, stoop, and lift up to 50lbs
Occasionally sit and perform computer/office work.

Responsibilities

Monitor and control all food production in the restaurant and ensure of its quality during preparation and service execution
Oversees the daily kitchen operations of the restaurant and ensure its culinary readiness for service.
Schedule Staff according to budget and business forecast/needs.
Monitor daily culinary operation efficiency and productivity.
Develop menu in collaboration with Sr. Sous Chef--Outlets and Executive Chef.
Constantly is aware of menu item P-mix to better be prepared for the food needs.
Create and maintain an accurate kitchen recipe book.
Monitor and control all food production and ensure of all recipe are constantly followed by cooks
Continually train and update staff.
Responsible for product availability for restaurant.
Provide administrative assistance to the Restaurant General Manager
Direct proper sanitation of kitchen facilities and equipment.
Ensure that all kitchen equipment is in good working order.
Direct proper maintenance of kitchen coolers and freezers (food product rotation, food product storage, sanitation, labeling, etc.)
Ensure safe working environment and techniques in the kitchen.
Model and promote good working relationship with Front of the House managers and staff.
Meet daily with servers and kitchen staff to communicate menu changes, discuss and resolve operational challenges.
Understand and effectively communicate expectations to direct reports, and ensure expectations are met while adhering to proper guidelines.
Hold direct reports accountable.
Responsible for control of sign-in/sign-out procedures for kitchen staff
Facilitate monthly departmental meetings and follow through on unresolved topics.
Other duties as assigned