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Executive Chef & Sous Chef

Company: United Restaurant & Hospitality Group
Location: Denver
Posted on: April 17, 2018

Job Description:

Job DescriptionSeeking Executive Chef & Sous Chef New Hotel with New Restaurant and largest banquet center in the area.The position's is responsible for directing and over-seeing the entire food service operations, throughout the property and overall leadership in the creative development and quality assurance in culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, and product specification development/sourcing, implementation of new menus and on-going quality assurance processes and systems.Essential Functions :Strong Culinary skills.Menus, staff and operation of Culinary Department.Provides visionary leadership and management of the culinary research and development process from product creation through implementationDevises innovative product offerings for a variety of venues including main dining rooms, buffets room service, specialty restaurants, banquets, catering and themed/special eventsFormulates and implements procedural guidelines, policies and standards pertaining to the overall food and beverage operations. Included in this are menu design, product specifications, cleanliness and sanitation, and food, labor and operating expenses' cost controlsMonitors industry trends and collaborates with internal and external partners in culinary research and development effortsManages the overall creation of menus, preparation instructions, and individual dish specifications by ingredients and corresponding portion sizesCollaborates with Purchasing in identifying and sourcing required productsDevelops standards, processes and tools to assist in delivering consistent culinary products at both propertiesGuides and supports culinary team in the implementation and adherence of company standards, processes & systemsMonitors guests, partners and internal feedback and takes corrective action as required ensuring the highest level of guest satisfactionIn partnership with the Food & Beverage management; develops and administers formal quality assurance processes including audits, secret shopper programs, culinary focus groups, consumer tastings, and customer/operator surveysQualifications :Excellent verbal & written communication skillsPossess strength in training and team building programsAbility to multi-task and oversee multiple property Culinary departmentsMust have Independent restaurant background, knowledge and ability to implement such standardsMust have experience in the process of creating and implementing successful new conceptsESSENTIAL JOB FUNCTIONS:Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.Establish the day's priorities and assign production and preparation tasks for staff to execute.4. Review daily menu specials and offer feedback to Sous Chefs.5. Review banquet event orders and make note of any changes.6. Communicate both verbally and in writing to provide clear direction to staff.7. Take physical inventory of specified food items for daily inventory.8. Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.9. Meet with the Executive Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.10. Ensure that staff report to work as scheduled; document any late or absent employees.11. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.12. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.13. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.14. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.15. Observe guest reactions and confer with service staff to ensure guest satisfaction.16. Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.17. Develop new menu items, test and write recipes.18. Assist Catering department with developing special menus for functions; meet with clients as requested.19. Review sales and food cost daily; resolve any discrepancies with the Controller.20. Ensure that excess items are utilized efficiently.21. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary.22. Interview and hire new personnel according to hotel policies and standards.23. Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Prepare daily/weekly payroll reports.24. Comply with attendance rules and be available to work on a regular basis.25. Perform any other job related duties as assigned.Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to "pitch-in" and help co-workers with their job duties and be a team player. Ability to transport cases of received goods to the work stations; pots and pans of food from storage/prep areas to the serving line. Ability to work with all products and food ingredients involved. Ability to operate, clean and maintain all equipment required in job functions. Ability to plan and develop menus and recipes. Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary. Ability to ensure security of kitchen access, products and hotel property. Ability to operate with stress, time constraints, physical activity and continuous walking. Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous scheduleCompany DescriptionUnited Restaurant + Hospitality Group is a network of restaurant and hospitality professionals. Our restaurant, hospitality, and F&B consultants have provided expert recruiting and corporate services to restaurants, hotels, and resorts since 2012. Founder is a Culinary Institute of America graduate and former Sage Hospitality executive.-We are fiercely passionate about your success.-Your business is our business, and your success is our success. We will work with you to optimize operations and identify revenue growth opportunities to make your Restaurant or Hotel Food & Beverage operations profitable.-We are flexible.-Regardless of your size, we will work with you to deliver results-driven service at a fair and at a comfortable cost.

Keywords: United Restaurant & Hospitality Group, Denver, Executive Chef & Sous Chef, Hospitality & Tourism, Denver, Colorado

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