drjobs Executive Sous Chef

Executive Sous Chef

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1 Vacancy
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Job Location drjobs

Bend, OR - USA

Monthly Salary drjobs

Not Disclosed

drjobs

Salary Not Disclosed

Vacancy

1 Vacancy

Job Description

SUMMARY
Assist the Executive Chef in planning developing and implementing menus for Iris & Blue Bar Trailhead Coyote Lounge and Banquets to work towards budgeted goals at the maximum standard of quality. Manages the day-to-day kitchen operations including supervision of culinary staff food production scheduling training maintaining quality standards inventory vendor monitoring ordering and food cost control to create quality food products.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  • Food Preparation & Quality
  • Oversees and manages food preparation ensuring consistently high-quality food.
  • Adheres to control procedures for cost and quality such as food production charts par inventories standardized recipes and food costing sheets.
  • Ensures recipes are followed and prepared on a consistent basis.
  • Maintains and evaluates existing food concepts and assists in developing new ones.
  • Trains kitchen staff on creating cost-effective daily specials that utilize products and impress guests.
  • Monitors all kitchen equipment to ensure cleanliness and proper working condition.
  • Creates cooking classes to educate staff and members/guests.
  • Kitchen Operations & Safety
  • Creates schedules for kitchen staff that align with business needs and meet budget objectives.
  • Maintains and directs a quality sanitation program guiding staff on cleanliness and food preparation fundamentals.
  • Ensures proper receiving storage (including temperature settings) and rotation of food products to comply with health department regulations.
  • Assists with ordering all food products and processes requisitions for supplies.
  • Creates and maintains a safe work environment in the kitchen.
  • Manages break logs and schedules to follow labor laws and meet business needs.
  • Incorporates safe work practices in all job performance aspects.
  • Team Leadership & Training
  • Assigns duties to staff for efficient kitchen operations.
  • Selects trains and supervises kitchen staff.
  • Assures effective orientation and training for new employees.
  • Assists in developing ongoing training programs.
  • Trains and supervises staff in menu preparation equipment operation and safety measures.
  • Holds kitchen staff accountable to Juniper Preserve Culinary Standards.
  • Assists in interviewing hiring planning assigning and directing work evaluating performance rewarding and disciplining staff members.
  • Financial Management & Budgeting
  • Assists in achieving budgetary objectives for the Food & Beverage department.
  • Controls product use and liability to minimize waste and excess costs.
  • Builds relationships with local farmers and chefs to create a network of cost-effective products.
  • Incorporates local and organic products when possible and cost-effective.
  • Works closely with the Executive Chef and FOH to improve guest experience.
  • Guest Service & Professionalism
  • Maintains a professional standard at Juniper Preserve including appearance interaction with members guests and staff and verbal and written communication.
  • Maintains a positive attitude and the flexibility to take on new and different tasks as assigned by the Executive Chef.

QUALIFICATIONS
Required

  • Ability to read and speak English as required for communication with guests coworkers and equipment manuals.
  • Good working knowledge of accepted sanitation standards and applicable health codes.
  • Knowledge of food and beverage products and proper preparation and presentation.
  • Ability to work with mathematical concepts like fractions percentages ratios and proportions.
  • Strong multitasking abilities: cooking directing teaching and cleaning.
  • Ability to solve practical problems and interpret various instructions.
  • Ability to taste products to assess and judge quality.
  • Capability to respond clearly to guest requests and hear well amidst background noise.
  • Physical ability to stand bend stoop and lift for extended periods.
  • Availability to work weekends and holidays as needed.

Preferred

  • Culinary degree.

SKILLS
Required

  • Associates Degree (AA) or equivalent from a two-year college or technical school or three years of experience managing kitchen staff of four or more or equivalent education and experience.
  • Experience and understanding of basic financial statements coding and budget standards.
  • Knowledge and experience with sous vide cooking techniques.
  • Basic knowledge of Google and Microsoft Office programs including Word and Excel.
  • High-level management skills including coaching counseling and teaching staff.

    CERTIFICATES LICENSES REGISTRATIONS

    • Must maintain current Oregon State Food Handler Card
    • Servsafe certification preferred.

    Employment Type

    Full-Time

    Company Industry

    About Company

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