Executive Chef
Company Name:
Blake and Associates Employment Systems
Restaurant Group seeks Executive Chef Ideal Candidate: Will have 5 to 7 years experience, and has worked for PF Changes, Seasons 52, Cheesecake factory, BJ's, other restaurant concepts NO fast food, college degree a plus. Duties: Responsible for optimizing profits by controlling food cost, production, labor and increase sales through food quality, speed of service, and food preparation to specifications in the back-of-the-house. Supervises the execution of and oversees all kitchen operations, ensuring Kona Grill's standards of quality and service are met and that the kitchen provides nutritious, safe, eye-appealing, properly flavored food, while maintaining a safe and sanitary work environment for all employees.
Responsibilities: Planning and organizing: Studies past sales experience records, confers with the general manager, keeps alert to holidays and special events, and so on; forecasts loads and prepares work schedules for service employees in advance to meet requirements. Observes guest reactions and confers frequently with servers to determine guest satisfactions, dissatisfactions, relative popularity of menu items, and so on, and reports such information with recommendations to the manager. Observes daily the condition of all physical facilities and equipment in the kitchen, making recommendations to the general manager for correction and improvements needed. Anticipates all material needs and supplies, and assures availability of the same. Inspects, plans, and assures that all personnel, facilities and materials are in complete readiness for excellent service before each meal period. Anticipates employment needs, recommending to the general manager plans for recruitment and selection to meet needs as they arise. Discusses in advance menu changes with managers to assure full understanding of new items. Conducts meetings of education on continual safety training and changes to the health code. Coordinating: Periodically discusses and reviews with employees company objectives, guest and personnel policies. Keeps the general manager informed at all times as to service activities, progress, and major problems. Supervising Actively participates in employment of new back of house persons; suggests recruitment sources; studies applications; checks references; and conducts interviews. Following an orientation outline, introduces new employees to the restaurant, restaurant policies, and fellow employees. Using a training plan, trains new employees, also current employees in need for training. Corrects promptly any deviations from established preparation standards. Counsels with employees on job personal problems. Recommends deserving employees for promotion and outstanding performers for special recognition and award. Strives at all times through the practice of good human relations and leadership to establish teamwork, unity of effort, and individual and group pride. Has a responsibility to maintain and deep a keen and constant alertness to the entire kitchen situation, sensitivity to and deviation or problem, and to assist quickly in its correction. Controlling: Controls according to establish policies, standards, and procedures employees-performance, conduct, dress, hygiene, sanitation, and personal appearance. Studies all evidence of waste time, materials, and marketing recommendations for prevention. Credentials and
Experience: Ability to establish, maintain and enforce consistently high performance standards. Capable of adapting his/her leadership style to a variety of situations and scenarios. Ability to supervise, coach, develops, lead & motivate employees. Demonstrates a genuine enthusiasm and warmth towards the Guest and attitude of Service. Is self-motivated and competitive. Is driven to grow and develop personally while developing those around them. Ability to communicate effectively, both verbally and in writing. Ability to listen effectively, process information quickly, and transfer knowledge to others in accordance with Company values of Trust, Respect & Commitment to Excellence: Provides employees with the orientation and training needed to understand expectations and perform job responsibilities Communicates performance expectations and provides employees with on-going feedback Compensation: Base Salary - $45,000 - $62,000,Bonus program, Paid Benefits, Relocation Assistance Available - Possible for the ideal candidate, Bonus program. Please specify position you are responding as we have several opportunities in the hospitality field posted on various sites, also provide cover letter expressing your interest in this position and anything and everything that you have done in your past work history that is a match to the position. 609.645.3330 Ed Blake,Estimated Salary: $20 to $28 per hour based on qualifications.
Blake and Associates Employment Systems
Restaurant Group seeks Executive Chef Ideal Candidate: Will have 5 to 7 years experience, and has worked for PF Changes, Seasons 52, Cheesecake factory, BJ's, other restaurant concepts NO fast food, college degree a plus. Duties: Responsible for optimizing profits by controlling food cost, production, labor and increase sales through food quality, speed of service, and food preparation to specifications in the back-of-the-house. Supervises the execution of and oversees all kitchen operations, ensuring Kona Grill's standards of quality and service are met and that the kitchen provides nutritious, safe, eye-appealing, properly flavored food, while maintaining a safe and sanitary work environment for all employees.
Responsibilities: Planning and organizing: Studies past sales experience records, confers with the general manager, keeps alert to holidays and special events, and so on; forecasts loads and prepares work schedules for service employees in advance to meet requirements. Observes guest reactions and confers frequently with servers to determine guest satisfactions, dissatisfactions, relative popularity of menu items, and so on, and reports such information with recommendations to the manager. Observes daily the condition of all physical facilities and equipment in the kitchen, making recommendations to the general manager for correction and improvements needed. Anticipates all material needs and supplies, and assures availability of the same. Inspects, plans, and assures that all personnel, facilities and materials are in complete readiness for excellent service before each meal period. Anticipates employment needs, recommending to the general manager plans for recruitment and selection to meet needs as they arise. Discusses in advance menu changes with managers to assure full understanding of new items. Conducts meetings of education on continual safety training and changes to the health code. Coordinating: Periodically discusses and reviews with employees company objectives, guest and personnel policies. Keeps the general manager informed at all times as to service activities, progress, and major problems. Supervising Actively participates in employment of new back of house persons; suggests recruitment sources; studies applications; checks references; and conducts interviews. Following an orientation outline, introduces new employees to the restaurant, restaurant policies, and fellow employees. Using a training plan, trains new employees, also current employees in need for training. Corrects promptly any deviations from established preparation standards. Counsels with employees on job personal problems. Recommends deserving employees for promotion and outstanding performers for special recognition and award. Strives at all times through the practice of good human relations and leadership to establish teamwork, unity of effort, and individual and group pride. Has a responsibility to maintain and deep a keen and constant alertness to the entire kitchen situation, sensitivity to and deviation or problem, and to assist quickly in its correction. Controlling: Controls according to establish policies, standards, and procedures employees-performance, conduct, dress, hygiene, sanitation, and personal appearance. Studies all evidence of waste time, materials, and marketing recommendations for prevention. Credentials and
Experience: Ability to establish, maintain and enforce consistently high performance standards. Capable of adapting his/her leadership style to a variety of situations and scenarios. Ability to supervise, coach, develops, lead & motivate employees. Demonstrates a genuine enthusiasm and warmth towards the Guest and attitude of Service. Is self-motivated and competitive. Is driven to grow and develop personally while developing those around them. Ability to communicate effectively, both verbally and in writing. Ability to listen effectively, process information quickly, and transfer knowledge to others in accordance with Company values of Trust, Respect & Commitment to Excellence: Provides employees with the orientation and training needed to understand expectations and perform job responsibilities Communicates performance expectations and provides employees with on-going feedback Compensation: Base Salary - $45,000 - $62,000,Bonus program, Paid Benefits, Relocation Assistance Available - Possible for the ideal candidate, Bonus program. Please specify position you are responding as we have several opportunities in the hospitality field posted on various sites, also provide cover letter expressing your interest in this position and anything and everything that you have done in your past work history that is a match to the position. 609.645.3330 Ed Blake,Estimated Salary: $20 to $28 per hour based on qualifications.
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