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Head Chef

Kalahari Resorts & Conventions - Sandusky

This is a Full-time position in Sandusky, OH posted October 2, 2021.

The Executive Chef is responsible for successful culinary operations of Sortino’s Italian Kitchen. They will provide expertise in demonstration cooking, menu writing and culinary development.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.

Required Experience

    -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.

Essential Functions

    -Ensure brand quality and consistency and adherence to standards.
    -Assist Director of Culinary and Food & Beverage Directors in being liaison to maintain quality product, maximize product usage, optimize food cost, and maximize revenues.
    -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.
    -Assist with culinary hiring and also focus on developing a pipeline of bench talent.
    -Supervise the preparation, plating and delivery of food in the restaurant outlets and banquet kitchens.
    -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.
    -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.
    -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.

Competencies

    -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.
    -Bi-lingual skills are preferred but not required.
    -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.
    -Ability to get along well with others, to demonstrate flexibility and patience, to work as a member of a team.
    -Proficient in menu development, cost controls, purchasing and inventory.
    -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 Demands

Must be able to work in a stationary position for long periods of times. Must be able to work and be flexible with all shifts, weekends, and holidays. Must position themselves to access all areas of the kitchen, the ability to move frequently & freely about facility. Must be able lift and carry 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.

Benefits

    -Generous PTO System
    -Flexible Schedule
    -Competitive Pay
    -Fun Work Environment
    -Associate Perks & Discounts
    -Insurance & 401k Plan with match

Kalahari Resorts is an Equal Opportunity Employer.

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