Chefs
Meyer Jabara Hotels, Fort Lauderdale, FL, United States
2231 N Ocean Blvd, Fort Lauderdale, FL 33305,n
Job Description
Posted Tuesday, August 16, 2022 at 4:00 AM
Title: Executive Chef
Typical Work Conditions
Banquet area and offsite premise
\Equipment Used
Stove
Responsibilities
Reviews menus, analyzes recipes, determines food, labor and overhead costs, and assigns prices to menu items
Maintains Quality levels of receiving, storage, and production of food
Provides and supports service behaviors that are above and beyond for customer satisfaction and retention
Advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives
Utilizes interpersonal and communication skills to lead and influence kitchen staff
Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property
Provides direction for all day-to-day operations in the
Observes methods of food preparation and cooking, size of portions, and garnishing of foods to ensure food is prepared in prescribed manner
Tests cooked foods; devises special dishes and develops recipes
Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis
Attends food and beverage staff and management meetings
Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
Must update a Performance Agreement and Action Plan annually
Ensures compliance with food handling and sanitation standards
Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards
Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food
Qualifications
Excellent record of kitchen management
Ability to spot and resolve problems efficiently
Capable of delegating multiple tasks
Strong communication and leadership skills
Keep up with cooking trends and best practices
of various computer software programs (MS Office, POS)
Bachelor’s degree or related culinary degree with eight or more years of industry and culinary management experience is desirable
Excellent English verbal and written
Second language helpful
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Job Description
Posted Tuesday, August 16, 2022 at 4:00 AM
Title: Executive Chef
Typical Work Conditions
Banquet area and offsite premise
\Equipment Used
Stove
Responsibilities
Reviews menus, analyzes recipes, determines food, labor and overhead costs, and assigns prices to menu items
Maintains Quality levels of receiving, storage, and production of food
Provides and supports service behaviors that are above and beyond for customer satisfaction and retention
Advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives
Utilizes interpersonal and communication skills to lead and influence kitchen staff
Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property
Provides direction for all day-to-day operations in the
Observes methods of food preparation and cooking, size of portions, and garnishing of foods to ensure food is prepared in prescribed manner
Tests cooked foods; devises special dishes and develops recipes
Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis
Attends food and beverage staff and management meetings
Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
Must update a Performance Agreement and Action Plan annually
Ensures compliance with food handling and sanitation standards
Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards
Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food
Qualifications
Excellent record of kitchen management
Ability to spot and resolve problems efficiently
Capable of delegating multiple tasks
Strong communication and leadership skills
Keep up with cooking trends and best practices
of various computer software programs (MS Office, POS)
Bachelor’s degree or related culinary degree with eight or more years of industry and culinary management experience is desirable
Excellent English verbal and written
Second language helpful
#J-18808-Ljbffr