· Graduated Diploma of Culinary Arts (Seattle Arts Institute 2000)
· 18 years of Culinary experience
· 30 Years of Direct Management and Operations Experience
· Culinary Progression-
· Executive Chef
· Currently enrolled in CDM Program and working toward Nutrition Degree
Potential Careers in Culinary
· Prep Cook-Back up Support
· Chef Instructor
· Production Chef
· Certified Dietary Manager (CDM-Certification), Dietetic Technician (2-year degree), Registered Dietician (RD-Bachelors)
· Restaurant Manager
· Line Prep Cook
Line Cook/Prep Cook Job Description
Job Summary: Under limited supervision, using the batch cooking method, prepares entrees including homemade soups, sauces according to weekly menus and special dietary plans
Essential Functions
· Prepare and cook all menu items according to weekly menus using safe food handling practices. recipes, production sheets using safe food handling practices.
· Inform management of changes and varieties for signage in a timely manner.
· Monitors production to determine quality and palatability
· Oversee prep staff for special diet preparation.
· Solve problems as they arise professionally, rapidly and fairly.
Safety and Sanitation
· Adheres to all Health Department and OSHA regulations.
· Maintains daily reporting of Time and Temperature and accurate labeling, dating and rotating of all food products.
· Monitors cooler for cleanliness and organization, following First-in-First-out policy
· Maintains a clean and organized cooking area. Follows a daily and weekly cleaning checklist.
· Adheres to injury/accident, safety equipment, and other department policies & standards.
· Adheres to the uniform and cut glove policy.
Customer Service, Staff & Client Relations
· Treats all customers, staff and management with professionalism, care and respect.
· Adheres to Company philosophy, culture and commitment to quality food and service
· Supports staff and management in developing a sense of teamwork and cooperation with willingness to contribute as needed or assigned.
Other Duties and Responsibilities
· Assist with deliveries check –in
· Follow posted schedule and get approval from management for any changes to the schedule.
· Attend staff and safety meetings.
· Any other duties as assigned by supervisor
Physical
Must be able to stand, walk and exert well-paced mobility for period of up to four (4) hours in length. Must be able to lift up to 25lbs and use proper lifting skills.
Experience:
License:
Setting up workstations with all needed ingredients and cooking equipment
Preparing ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
Cooking food in various utensils or grillers
Job brief
We are looking for a skilled Cook to prepare delicious meals according to menu. You will cook dishes that will delight our customers with their taste and timely delivery.
An excellent cook must be able to follow instructions in cooking and delivering well-prepared meals. They must be deft in moving around the kitchen and apt in multi-tasking. Experience in using various ingredients and cooking techniques is also important.
The goal is to help preserve and enhance our reputation, so we can expand our clientele.
Responsibilities
Set up workstations with all needed ingredients and cooking equipment
Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
Cook food in various utensils or grillers
Check food while cooking to stir or turn
Ensure great presentation by dressing dishes before they are served
Keep a sanitized and orderly environment in the kitchen
Ensure all food and other items are stored properly
Check quality of ingredients
Cook Requirements:
Culinary school 2-4 year degree or foreign equivalency preferred.
2 years Prior experience in related food and beverage service and food preparation positions.
Thorough experience with hot and cold food preparation.
Good working knowledge of accepted sanitation standards and health codes.
Ability to use slicers, mixers, grinders, food processors, etc.
Able to handle work in a fast-paced environment
Head Cook Job Description
Essential Duties and Responsibilities:
· Prepares and serves attractive, nutritious meals in an organized manner.
· Provides assistance with line cooking, food preparation, and dish plating
· Oversees and organizes kitchen stock and ingredients
· Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
· Keeps cooking stations stocked, especially before and during prime operation hours
· Hires and trains new kitchen employees to restaurant and kitchen standards
· Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
· Supervises all food preparation and presentation to ensure quality and restaurant standards
· Verifies that food storage units all meet standards and are consistently well-managed
· Assists with menu creation
· Coordinates with the General Manager on supply ordering, budget, and kitchen efficiency and staffing
· Create unique dining experiences and innovative menus.
· Oversee all alcohol licensing, operations, etc.
· Oversee purchasing and inventory control for daily operations as well as before, during, and after 3rd party events and internal programs.
· Ensure that the areas under your control are well presented and adhere to sanitation guidelines.
· Be aware of the overall Red Sands Hotel culture with its focus on customer service and surpassing expectations.
Knowledge, Skill and Abilities:
· Ability to work under pressure in a fast-paced environment; adhere to deadlines; demonstrate flexibility in meeting shifting demands and priorities.
· Ability to work weekends, holidays and special event hours.
· Attention to Detail
· Ability to lift and/or move up to 50 pounds
Training and Experience Requirements:
· Event experience preferred
Sous Chef Job Description
The role of Sous Chef is responsible for execution of all menu categories and specific recipes for each menu item including timing, quality, temperature, portion, and presentation. This position is also responsible for weekly schedules, daily food orders, custom menu writing and pricing. You will be maintaining standards and specifications related to food preparation and food handling on a daily basis. This includes maintaining safety and sanitation standards as well as compliance with all environmental and health board requirements. This position will assist with providing overall culinary supervision. This position is also responsible for motivating and encouraging Cast Members, coach, counsel and promotes a fun working environment, as well as assist with recognition programs and appreciation events. In this role, you will partner with Front of House to ensure Cast training/knowledge of product to ensure smooth operation. Responsibilities:
· The sous chef role will be accountable for the day-to-day performance of 20-80 hourly Cast Members.
· In this role, you will be responsible for multiple locations ranging from quick service, table service and fine dining restaurants.
· You will lead Specialty cooks, Dinner cooks, Order cooks, Stewards, Night Porters and Receivers.
· You will be tasked with special projects, menu updates, Line Checks, working with outside vendors, secondary interviews, maintaining consistency and quality and ensuring proper inventory pars.
· You will need to learn each restaurant and be able to determine if the dishes going out are correct, if the cast is prepping correctly, pinpointing opportunities in the multiple storage units and maintaining a clean and safe work area.
· You will be given direction from the chef and will need to follow through accordingly, manage your time to build cast, finish projects by due dates and complete administration duties.
· Interact with guests and accommodate any dietary or allergy requests.
· Ensure operational compliance to WDP&R standards including food preparation, loss prevention and safety standards, as well as adherence to applicable state and local government health regulations.
· Verify and record temperatures of perishable items and maintain C.H.E.F.S. / HACCP log.
· Monitor product quality by tasting food, observing dining rooms, events and functions and by regularly speaking with Cast and Guests.
Basic Qualifications:
· Strong communication, proven leadership and interpersonal skills
· Experience with coaching and motivating
· Adept at troubleshooting and can calmly handle difficult situations
· Proven ability to create, read and understand recipes
· Strong organizational skills; Ability to lead a team in a very fast paced environment
· Exhibits a positive, friendly and helpful attitude to our guests and fellow cast members
· Demonstrates excellent guest service skills and is able to give appropriate service recovery
· Demonstrates passion and enthusiasm for working in the kitchen
· Proven knowledge of culinary techniques and terminology
· Food Safety Certification or equivalent
· Ability to work with technology (plate costing buffet system, FREEDOM, KDS, Workbrain, etc.)
· Basic Wine Knowledge
· Demonstrated computer proficiency within a Windows environment
· Self-directed (can complete tasks with minimal supervision), willing to follow instructions and take direction, Committed/reliable (will show up for scheduled shifts), Supportive of other Cast Members working on your team
· Committed to using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems that may arise. Understanding that no day is identical to the next
· Be open to new ideas and new ways of doing things
· Challenge yourself, stretch your thinking, deliberately step outside your comfort zone
Preferred Education:
· 3-5 Years of previous leadership in a formal kitchen environment
· Understanding of all cooking techniques, health and safety procedures, nutrition and allergy intolerances.
· Ability to create and come up with innovative ideas to help drive business success.
Executive Chef Job Description Job Description: The executive chef is responsible for all culinary aspects of the restaurant. Our executive chef will demonstrate excellent leadership abilities by recruiting, training, and overseeing the entire culinary staff. Developing the staff as well as your trusted sous chef will also be a priority, to ensure all areas of the kitchen are adhering to guidelines and policies. High standards for service, cuisine, and food safety guidelines will be put in place and maintained by the executive chef. Administrative duties such as controlling food costs, culinary labor costs, and accurate inventory management will be in the hands of our executive chef as well. The executive chef is also expected to maintain flawless kitchen service during each and every shift. Qualifications: Minimum of 3+ years current experience as an executive chef in a full service or upscale casual concept High volume background - must have executive chef experience in restaurants doing over $2-3 million in sales Ability to maintain high levels of food quality, consistency, and hygiene Strong leadership, communication, and organizational skills Hands-on with hiring, training, and developing hourly employees Excellent work ethic and drive to succeed Executive chef candidates must be proficient with financials (P&L's, inventory, food/labor cost, etc.)
Benefits: Competitive salary Medical and dental insurance Life insurance Excellent training and leadership development program Strong bonus structure based on meeting objectives and goals
Culinary Operations Manager/ Sr. Executive Chef- Nutritional Services Job Description
Job Summary:
The Culinary Operations Manager is responsible for managing, planning, and coordinating all services related to patient care, cafeteria and food production, and catering. Accountable for department safety and sanitation and meeting budgetary goals through use of cost-effective behaviors and proper resource allocation. Remains visible in the work area and ensure deadlines are met. Works with the leadership team to establish expectations, plans and priorities. Educates and ensures compliance with policies and procedures, and department goals and objectives. Responsible for input into the employee selection process and the professional development of staff. Encourages effective communication and employee morale. Responsibilities also include generation of recipes, menu development, food production, and bakery. Actively participates in outstanding customer service and accepts responsibility in maintaining relationships that are equally respectful to all.
Knowledge, Skills, Education, & Experience Required:
Excellent communication skills, both verbal and written
Customer service oriented
Proficient in Windows Office Suite, especially Outlook, Word, Excel, and PowerPoint
Can calculate recipe ingredient amounts for fluctuations in serving size (catering/cafeteria)
Proficient in cashier services, counting money, using cash register (Preferred)
Bi-Lingual (English/Spanish) (Preferred)
Licensure, Certification, or Registration Required:
Bachelor’s in business management or Four (4) years of management/supervisory experience
3-5 years experience in successfully supervising a staff of five or more
Bachelor’s degree in hospitality management, or related field (Preferred)
Culinary degree. (Preferred)
Job Responsibilities:
Demonstrates through behavior Core Values and Own it as outlined in the organization’s Performance Excellence Program.
Responsible for overseeing menu and recipe development, recipe standardization, product selection, production, and service functions.
Reviews menu offerings routinely and makes changes based on product availability, popularity of items, and profitable pricing.
Routinely checks for quality, taste, appearance, and freshness.
Aligns menus to comply with nutrition guidelines and health initiatives.
Exhibits and teaches the standards and principles of cleanliness, sanitation, and safety.
Performs daily inspections of work areas, including employee grooming and all surroundings, and holds staff accountable for record keeping responsibilities.
Trains staff on policies and procedures to ensure compliance.
Collaborates with Engineering and EVS Departments to ensure timely resolution of issues.
Responsible for monitoring resources, including revenue, labor, inventory, supplies, and equipment.
Manages and analyzes monthly statements and reports and takes appropriate action.
Participates in budget planning and capital budget planning with Senior Manager/Director.
Provides leadership in strategic and tactical planning with the Senior Manager/Director.
Holds staff accountable for executing plans and projects and achieving goals within budget and on time.
Remains abreast of and implements changes to reflect current food service trends.
Consistently looks for process and performance improvement opportunities in design, customer service, cleanliness, sanitation, accountability, and leadership.
Oversees data collection and reporting of key performance indicators, including NS Scorecard metrics.
Communicates effectively and timely, both verbally and in written documentation with all levels of staff, customers, and patients.
Remains visible in the work areas and available to support operations.
Maintains internal communication logs, facilitates and encourages open team communication; takes ownership for sharing information with staff; actively participates in internal and external meetings and committees.
Cascades information from leadership to team via Energizers, team meetings, daily huddles, and InSync.
Coordinates staff selection, orientation and training.
Coordinates professional development of staff and evaluates performance.
Supports, develops, and delivers coaching and positive discipline.
Utilizes HRIS reports to monitor and control overtime; suggests plans to maximize the management of Position Control; controls labor use and turnover as per department budget.
Understands and interprets the results of internal customer and patient surveys, Press Ganey and HCAHP.
Holds self and staff accountable for continuous process improvement, executing plans/projects and achieving goals in a cost-effective and timely manner.
Demonstrates professional growth by pursuing continuing education opportunities, including management classes and mentoring from experienced professionals.
Responsible for leadership development of team.
Brain Break
· According to the Job descriptions above, what key words do you see that might help you in deciding about stepping into a career as a Chef? What skills are required in the ladder of Success/Seniority?
· What would be the advantages and disadvantages to accepting a Chef position in Las Vegas?
· What are the Rewards of a culinary career?
· What are the physical Demands of a Chef?
· What are the steps to becoming a successful Cook/Chef?
· What are some examples of Equipment and Tools used in a Professional Commercial Kitchen?
· What is the uniform of a Chef Consist of?
· What is “On the Job Training” mean in the Culinary World?
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