White Lodging Services, Inc.
Summary
The immediate direct support Chef in charge of Culinary functions within an outlet when the Restaurant Executive Chef isn’t on property.
Responsibilities
The Chef is directly responsible for all aspects of daily food preparation, supporting the Chef and the set directions in all areas of F&B. They direct kitchen staff and all food related concerns or topics on behalf of the Restaurant Executive Chef.
Support the Chef in Developing and representing all Food, Beverage, and Service of the Department, creating the culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing Quality and Profit.
Interview, hire, as directed & train and manage all culinary staff on a daily basis
Have knowledge of all current local health department, Corporate HACCP and Food Safety SOP’s, & Federal Guidelines, ensure the operation is in continuous compliance
Help Organize, Oversee and Manage all Food prep operations in Daily Operations
Help Create all menus, recipes, use records
Help organize and execute menu implementation list and timelines
Ensure continuous success of the kitchen brigade and stations assignments following the WLW SOP’s and directives, utilizing all daily forms and functions of WLW
Support the Chef, Sales Dept., E.M., and outlet FOH in the Food and Beverage marketing and sales programs
Execute all accounting procedures required not limited to and including F&B check book, Food checkbook, invoice processing, payroll, monthly inventories and P&L critiques in conjunction with, or as assigned
Check freshness of foods and ingredients, ensure all recipes and portion use records are followed
Monitor all Food related expenses and ensure budgeted levels are achieved
Monitor all guest corporate feedback scores and conspire for positive influence on rankings
Foster a climate of cooperation and respect between coworkers
Mentor all associates for career development and advancement
Other Information Competencies
Analytical Skills
Leading Edge
Creativity
Adaptability
Customer focus
Coaching
Energy
Selecting A Players
Team Building
Skills
Basic Computer Skills featuring Excel, WORD, Outlook, TM1,Etc
All Cooking and preparation equipment knowledge
All stewarding cleaning and maintenance equipment
Basic Human Resources Skills and Knowledges
Basic Sales Skills, and Technique Knowledges
Education/Experience
Associates of Culinary Arts or Business Administrative
Working Conditions
35% Cerebral and 65% Physical
Location Code: 4600
#J-18808-Ljbffr
Responsibilities
The Chef is directly responsible for all aspects of daily food preparation, supporting the Chef and the set directions in all areas of F&B. They direct kitchen staff and all food related concerns or topics on behalf of the Restaurant Executive Chef.
Support the Chef in Developing and representing all Food, Beverage, and Service of the Department, creating the culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing Quality and Profit.
Interview, hire, as directed & train and manage all culinary staff on a daily basis
Have knowledge of all current local health department, Corporate HACCP and Food Safety SOP’s, & Federal Guidelines, ensure the operation is in continuous compliance
Help Organize, Oversee and Manage all Food prep operations in Daily Operations
Help Create all menus, recipes, use records
Help organize and execute menu implementation list and timelines
Ensure continuous success of the kitchen brigade and stations assignments following the WLW SOP’s and directives, utilizing all daily forms and functions of WLW
Support the Chef, Sales Dept., E.M., and outlet FOH in the Food and Beverage marketing and sales programs
Execute all accounting procedures required not limited to and including F&B check book, Food checkbook, invoice processing, payroll, monthly inventories and P&L critiques in conjunction with, or as assigned
Check freshness of foods and ingredients, ensure all recipes and portion use records are followed
Monitor all Food related expenses and ensure budgeted levels are achieved
Monitor all guest corporate feedback scores and conspire for positive influence on rankings
Foster a climate of cooperation and respect between coworkers
Mentor all associates for career development and advancement
Other Information Competencies
Analytical Skills
Leading Edge
Creativity
Adaptability
Customer focus
Coaching
Energy
Selecting A Players
Team Building
Skills
Basic Computer Skills featuring Excel, WORD, Outlook, TM1,Etc
All Cooking and preparation equipment knowledge
All stewarding cleaning and maintenance equipment
Basic Human Resources Skills and Knowledges
Basic Sales Skills, and Technique Knowledges
Education/Experience
Associates of Culinary Arts or Business Administrative
Working Conditions
35% Cerebral and 65% Physical
Location Code: 4600
#J-18808-Ljbffr