Executive Chef
JOB SUMMARY
The Executive Chef is responsible for successful culinary operations of Kalahari Resorts. They will provide expertise in demonstration cooking, menu writing and development and an understanding of HACCP (Hazard Analysis and Critical Control Point) standards. The Executive Chef assists the Director of Culinary and Food & Beverage Directors to drive people, programs, and systems to improve overall dining quality scores, food cost management, purchasing compliance, culinary succession training, and food safety throughout Kalahari Resorts.
QUALIFICATION STANDARDS
EDUCATION REQUIREMENTS: B.S. Degree in Food Services Technology or Management Preferred or A.A. Degree in Culinary Arts required.
LICENSE/PERMITS REQUIRED: State or Local Law may require a certificate upon completion of state-certified proper food handling certification. ServSafe certification is a plus.
KNOWLEDGE OF COMPUTER HARDWARE OR SOFTWARE: Proficient computer skills should include; various computer programs, Micros system, e-mail and the Internet. Operating knowledge of food management systems is helpful.
Kitchen equipment to be operated, but not limited to are: Flat grill, Pasta well, Steam table, Browning oven, Cheese chopper/grater, Steam jacket, Ovens, Top Burners, Pizza and Dessert Cooler, Slicer, Broiler, Steamer, and Knives.
PREVIOUS EXPERIENCE REQUIRED:
5
years experience in a high-volume/fine dining/Banquet production kitchen.
3
years of culinary management experience in food service, fine dining, or restaurant with inventory and purchasing knowledge and control is needed.
Prior experience with P&L accountability and/or managed food service experience with a proven ability to successfully control food costs.
REQUIRED SKILLS:
Must be able to communicate, read, write, and speak English effectively.
Bi-lingual skills are preferred but not required.
Ability to calculate figures amounts such as proportions, percentages, area, circumference, and volume.
Excellent interpersonal service skills and organizational skills to plan time effectively.
Ability to work in a fast-paced, busy, and somewhat stressful environment, work under pressure and meet deadlines with particular attention to detail.
Supervisory, leadership, management and coaching skills needed.
Ability to communicate on various levels to include senior management, customers, vendors, and associates.
Proficient in menu development, cost controls, purchasing and inventory.
Ability to get along well with others, to demonstrate flexibility and patience, to work as a member of a team.
Culinary creativity and menu writing abilities.
Good knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentations.
PHYSICAL REQUIREMENTS:
Must be able to work in a stationary position for long periods of times (up to 5 hours).
Must be able to work and be flexible with all shifts, weekends, and holidays.
Must possess the ability to access all areas of the kitchen, the ability to move frequently & freely about facility.
Must be able to withstand prolonged standing, stretching, bending, kneeling, lifting and carrying items weighing up to 50 lbs. without restriction.
Must be able to work in close quarters or small rooms and is occasionally exposed to hot, cold, wet and/or humid condition.
Work environmental factors include noise, dust, and smoke.
Ability to participate in off-property food and beverage events, trade shows, and special events as needed.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
MENTAL REQUIREMENTS:
Must be able to convey information and ideas clearly.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
Must be effective at listening to, understanding, and clarifying the issues raised by Associates, Supervisors, Department Heads, Senior Management, and guests.
Must be able to work with and understand financial information and data, and basic arithmetic functions.
Ability to be a clear thinker, analyze and resolve problems exercising good judgment.
Make independent decisions while maintaining strong ethical standards consistent with company policy, rules and the ability to maintain confidential information.
Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger. Collect accurate information and resolve conflicts.
ESSENTIAL DUTIES & FUNCTIONS:
Ensure brand quality and consistency and adherence to standards.
Assist Food & Beverage Directors in being liaison to maintain quality product, maximize product usage, optimize food cost, and maximize revenues.
Assist the marketing and F&B teams in strategic planning in development of food and beverage programs for banquets, sales, catering, convention services, retail, and restaurant environments.
Assist senior F&B management on menu development and product assessments.
Provide, develop, and deliver training to improve leadership and organizational skills of Kalahari culinary staff that touch the food and labor costs.
Primary focus on development, implementation, and management of culinary training, chef certifications, food and safety training, and other standardized technical and operational training.
Assist with culinary hiring and also focus on developing a pipeline of bench talent.
Meet with key customers to identify unique needs/requirements when requested.
Supervise the preparation, plating and delivery of food in the restaurant outlets and banquet kitchens.
Work with Food and Beverage Directors to implement kitchen product safety parameters, such as HACCP, serve safe and product risk assessment procedures.
Assist with brand sales effort through client, guest interaction, presentations and menu/concept development.
Adhere to HACCP (Hazard Analysis and Critical Control Point) guidelines to ensure efficient, safe and sanitary food production, preparation and presentation.
Monitor Culinary management team to ensure Resort menu development, inventory, ordering/purchasing, food cost controls, training, sanitation, and personnel management to include hiring, counseling, coaching and developing.
Continually monitor business flow.
Handle guest complaints or disputes which associates are not able to settle.
Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times.
Ensure that all food and beverage products are consistently prepared and served according to the restaurants', outlets', and banquet facility recipes, portioning, cooking and serving standards.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the culinary preventative maintenance programs.
Ensure that culinary policies on associate performance appraisals are followed and completed in a timely basis.
Monitor scheduled labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met per management decisions.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the kitchen areas, associates and guests.
Maintain paperwork for attendance records, payroll adjustments, payroll, monthly and yearly budgets, and Human Resource reporting requirements.
Monitor par and inventory levels for business, guest, and resort specifications.
Conduct and participate in training classes, Daily Promise shift meetings, orientation meetings, BEO meetings, F&B meetings, and Manager Meetings.
Keep an open line of communication with all departments and keep them posted on what is happening in the department.
Provide advice and suggestions to Food and Beverage Directors and Director of Culinary when needed.Estimated Salary: $20 to $28 per hour based on qualifications.
The Executive Chef is responsible for successful culinary operations of Kalahari Resorts. They will provide expertise in demonstration cooking, menu writing and development and an understanding of HACCP (Hazard Analysis and Critical Control Point) standards. The Executive Chef assists the Director of Culinary and Food & Beverage Directors to drive people, programs, and systems to improve overall dining quality scores, food cost management, purchasing compliance, culinary succession training, and food safety throughout Kalahari Resorts.
QUALIFICATION STANDARDS
EDUCATION REQUIREMENTS: B.S. Degree in Food Services Technology or Management Preferred or A.A. Degree in Culinary Arts required.
LICENSE/PERMITS REQUIRED: State or Local Law may require a certificate upon completion of state-certified proper food handling certification. ServSafe certification is a plus.
KNOWLEDGE OF COMPUTER HARDWARE OR SOFTWARE: Proficient computer skills should include; various computer programs, Micros system, e-mail and the Internet. Operating knowledge of food management systems is helpful.
Kitchen equipment to be operated, but not limited to are: Flat grill, Pasta well, Steam table, Browning oven, Cheese chopper/grater, Steam jacket, Ovens, Top Burners, Pizza and Dessert Cooler, Slicer, Broiler, Steamer, and Knives.
PREVIOUS EXPERIENCE REQUIRED:
5
years experience in a high-volume/fine dining/Banquet production kitchen.
3
years of culinary management experience in food service, fine dining, or restaurant with inventory and purchasing knowledge and control is needed.
Prior experience with P&L accountability and/or managed food service experience with a proven ability to successfully control food costs.
REQUIRED SKILLS:
Must be able to communicate, read, write, and speak English effectively.
Bi-lingual skills are preferred but not required.
Ability to calculate figures amounts such as proportions, percentages, area, circumference, and volume.
Excellent interpersonal service skills and organizational skills to plan time effectively.
Ability to work in a fast-paced, busy, and somewhat stressful environment, work under pressure and meet deadlines with particular attention to detail.
Supervisory, leadership, management and coaching skills needed.
Ability to communicate on various levels to include senior management, customers, vendors, and associates.
Proficient in menu development, cost controls, purchasing and inventory.
Ability to get along well with others, to demonstrate flexibility and patience, to work as a member of a team.
Culinary creativity and menu writing abilities.
Good knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentations.
PHYSICAL REQUIREMENTS:
Must be able to work in a stationary position for long periods of times (up to 5 hours).
Must be able to work and be flexible with all shifts, weekends, and holidays.
Must possess the ability to access all areas of the kitchen, the ability to move frequently & freely about facility.
Must be able to withstand prolonged standing, stretching, bending, kneeling, lifting and carrying items weighing up to 50 lbs. without restriction.
Must be able to work in close quarters or small rooms and is occasionally exposed to hot, cold, wet and/or humid condition.
Work environmental factors include noise, dust, and smoke.
Ability to participate in off-property food and beverage events, trade shows, and special events as needed.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
MENTAL REQUIREMENTS:
Must be able to convey information and ideas clearly.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
Must be effective at listening to, understanding, and clarifying the issues raised by Associates, Supervisors, Department Heads, Senior Management, and guests.
Must be able to work with and understand financial information and data, and basic arithmetic functions.
Ability to be a clear thinker, analyze and resolve problems exercising good judgment.
Make independent decisions while maintaining strong ethical standards consistent with company policy, rules and the ability to maintain confidential information.
Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger. Collect accurate information and resolve conflicts.
ESSENTIAL DUTIES & FUNCTIONS:
Ensure brand quality and consistency and adherence to standards.
Assist Food & Beverage Directors in being liaison to maintain quality product, maximize product usage, optimize food cost, and maximize revenues.
Assist the marketing and F&B teams in strategic planning in development of food and beverage programs for banquets, sales, catering, convention services, retail, and restaurant environments.
Assist senior F&B management on menu development and product assessments.
Provide, develop, and deliver training to improve leadership and organizational skills of Kalahari culinary staff that touch the food and labor costs.
Primary focus on development, implementation, and management of culinary training, chef certifications, food and safety training, and other standardized technical and operational training.
Assist with culinary hiring and also focus on developing a pipeline of bench talent.
Meet with key customers to identify unique needs/requirements when requested.
Supervise the preparation, plating and delivery of food in the restaurant outlets and banquet kitchens.
Work with Food and Beverage Directors to implement kitchen product safety parameters, such as HACCP, serve safe and product risk assessment procedures.
Assist with brand sales effort through client, guest interaction, presentations and menu/concept development.
Adhere to HACCP (Hazard Analysis and Critical Control Point) guidelines to ensure efficient, safe and sanitary food production, preparation and presentation.
Monitor Culinary management team to ensure Resort menu development, inventory, ordering/purchasing, food cost controls, training, sanitation, and personnel management to include hiring, counseling, coaching and developing.
Continually monitor business flow.
Handle guest complaints or disputes which associates are not able to settle.
Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times.
Ensure that all food and beverage products are consistently prepared and served according to the restaurants', outlets', and banquet facility recipes, portioning, cooking and serving standards.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the culinary preventative maintenance programs.
Ensure that culinary policies on associate performance appraisals are followed and completed in a timely basis.
Monitor scheduled labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met per management decisions.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the kitchen areas, associates and guests.
Maintain paperwork for attendance records, payroll adjustments, payroll, monthly and yearly budgets, and Human Resource reporting requirements.
Monitor par and inventory levels for business, guest, and resort specifications.
Conduct and participate in training classes, Daily Promise shift meetings, orientation meetings, BEO meetings, F&B meetings, and Manager Meetings.
Keep an open line of communication with all departments and keep them posted on what is happening in the department.
Provide advice and suggestions to Food and Beverage Directors and Director of Culinary when needed.Estimated Salary: $20 to $28 per hour based on qualifications.
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