Q - Center
Overview
Q Center is looking for an Executive Chef to join our team. The Executive Chef is responsible for coordinating, supervising and directing all aspects of the Culinary operations while maintaining a profitable operation offering high quality products and service levels. They are expected to develop menus and service standards, contribute ideas to promote business, reduce associate turnover, maintain revenue, forecasting, labor and payroll budgets and meet budgeted productivity while consistently keeping quality high. All these must be achieved while meeting the highest food sanitation standards and working within the food handling requirements mandated by the local county health department.
This position has a schedule that may include evenings and weekends, generally a 45 hour workweek. Starting rate for this position is $90,000 - 110,000 per year.
Responsibilities
Oversee all aspects of the daily culinary operations in food service retail outlets, dining rooms, Banquets & Catering, Energy Hubs and all Kitchens/Production areas.
Work with Food and Beverage Managers and keep them informed of issues as they arise.
Keep immediate supervisor fully informed of all problems or matters requiring attention.
Assist in coordinating and monitoring all phases of Loss Prevention in kitchen areas.
Monitor quality of all food product and presentation.
Prepare and submit required reports, including wage progress, payroll, revenue, associate schedules, pre- and post-costing and quarterly action plans.
Respond to guest complaints in a timely manner and communicate with guests/clients to ascertain expectations and address concerns during meal periods, pre-planning meetings and events.
Ensure compliance with Standard Operating Procedures and requisition procedures.
Conduct performance reviews for direct reports and address performance issues; enforce local health department sanitation laws and accompany the local Health Inspector during inspections.
Work with the Director of Food and Beverage to create and implement creative menus that meet guest needs.
Aim to achieve and maintain budgeted/forecasted food and labor costs.
Ensure proper training and direction of departmental staff in accordance with company standards of quality, portion control, sanitation, etc.
Organize and conduct department meetings and ensure chefs are fully trained to execute menus in all operational areas.
Train associates on Standard Operating Procedures and Food Handler certifications.
Review and approve weekly payroll for production staff and prepare food purchase orders to stay within cost parameters.
Oversee daily activities including preparation for all food items, sanitation of outlets, receiving daily inventories, labor control and food cost reporting.
Develop labor schedules for direct reports and adjust for business needs, communicating changes effectively.
Communicate maintenance issues to Engineering and assist Conference Planning and Catering Sales on special menus and pricing parameters.
Interview candidates for open food and beverage positions and follow hiring approval standards.
Benefits
Paid time off
401(K) with employer match
Holiday Pay
Medical, Dental and Vision Insurance with Wellness Credits
Employee Assistance Program
Basic Life, AD&D
Disability Benefits
Employee Meals
Education & Experience
At least 5 years of progressive experience in a hotel or related field; or a 4-year college degree and at least 3 years or more of related experience required.
Culinary degree preferred.
Prior experience as an Executive Chef preferred.
Food Handler certification or equivalent required.
Strong knowledge of food safety, menu development, budgeting and forecasting, quality control, food inventory and purchasing controls.
Must have knowledge of food and beverage preparation techniques, health department rules and regulations, local liquor laws and regulations.
Physical Requirements
Flexible and long hours sometimes required.
Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
About The Q Center Q Center is more than a conference center – it’s an experience! With 40 years of experience in meeting planning and special event production, Q Center has become an industry leader with boundless versatility and exceptional levels of service. As the largest full-service conference facilities in the Midwest, our vast 150,000+ square-feet of IACC-certified meeting and event spaces regularly host a variety of occasions, from large-scale Fortune 500 company meetings to small business training and special events. One thing is for sure – food and fun are abundant at Q Center for all to enjoy. From our 95 acres of recreational fun to exploring local sites and indulging in gourmet cuisine, we aim to make every guest experience beyond expectations. Q Center isn’t just for business meetings and conferences – our multi-talented team and event space makes us one of the Midwest’s premier special event venues!
We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability status, protected veteran status or any other characteristic protected by law.
Note: If you require a reasonable accommodation to complete an application, please email your request to careers at qcenter dot com and provide the job title to which you are applying.
#J-18808-Ljbffr
This position has a schedule that may include evenings and weekends, generally a 45 hour workweek. Starting rate for this position is $90,000 - 110,000 per year.
Responsibilities
Oversee all aspects of the daily culinary operations in food service retail outlets, dining rooms, Banquets & Catering, Energy Hubs and all Kitchens/Production areas.
Work with Food and Beverage Managers and keep them informed of issues as they arise.
Keep immediate supervisor fully informed of all problems or matters requiring attention.
Assist in coordinating and monitoring all phases of Loss Prevention in kitchen areas.
Monitor quality of all food product and presentation.
Prepare and submit required reports, including wage progress, payroll, revenue, associate schedules, pre- and post-costing and quarterly action plans.
Respond to guest complaints in a timely manner and communicate with guests/clients to ascertain expectations and address concerns during meal periods, pre-planning meetings and events.
Ensure compliance with Standard Operating Procedures and requisition procedures.
Conduct performance reviews for direct reports and address performance issues; enforce local health department sanitation laws and accompany the local Health Inspector during inspections.
Work with the Director of Food and Beverage to create and implement creative menus that meet guest needs.
Aim to achieve and maintain budgeted/forecasted food and labor costs.
Ensure proper training and direction of departmental staff in accordance with company standards of quality, portion control, sanitation, etc.
Organize and conduct department meetings and ensure chefs are fully trained to execute menus in all operational areas.
Train associates on Standard Operating Procedures and Food Handler certifications.
Review and approve weekly payroll for production staff and prepare food purchase orders to stay within cost parameters.
Oversee daily activities including preparation for all food items, sanitation of outlets, receiving daily inventories, labor control and food cost reporting.
Develop labor schedules for direct reports and adjust for business needs, communicating changes effectively.
Communicate maintenance issues to Engineering and assist Conference Planning and Catering Sales on special menus and pricing parameters.
Interview candidates for open food and beverage positions and follow hiring approval standards.
Benefits
Paid time off
401(K) with employer match
Holiday Pay
Medical, Dental and Vision Insurance with Wellness Credits
Employee Assistance Program
Basic Life, AD&D
Disability Benefits
Employee Meals
Education & Experience
At least 5 years of progressive experience in a hotel or related field; or a 4-year college degree and at least 3 years or more of related experience required.
Culinary degree preferred.
Prior experience as an Executive Chef preferred.
Food Handler certification or equivalent required.
Strong knowledge of food safety, menu development, budgeting and forecasting, quality control, food inventory and purchasing controls.
Must have knowledge of food and beverage preparation techniques, health department rules and regulations, local liquor laws and regulations.
Physical Requirements
Flexible and long hours sometimes required.
Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
About The Q Center Q Center is more than a conference center – it’s an experience! With 40 years of experience in meeting planning and special event production, Q Center has become an industry leader with boundless versatility and exceptional levels of service. As the largest full-service conference facilities in the Midwest, our vast 150,000+ square-feet of IACC-certified meeting and event spaces regularly host a variety of occasions, from large-scale Fortune 500 company meetings to small business training and special events. One thing is for sure – food and fun are abundant at Q Center for all to enjoy. From our 95 acres of recreational fun to exploring local sites and indulging in gourmet cuisine, we aim to make every guest experience beyond expectations. Q Center isn’t just for business meetings and conferences – our multi-talented team and event space makes us one of the Midwest’s premier special event venues!
We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability status, protected veteran status or any other characteristic protected by law.
Note: If you require a reasonable accommodation to complete an application, please email your request to careers at qcenter dot com and provide the job title to which you are applying.
#J-18808-Ljbffr