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Executive Chef

Company: Lehigh Valley Hotel And Conference Center
Location: Bethlehem
Posted on: January 16, 2022

Job Description:

Coordinates activities of and directs training of cooks, and other kitchen employees engaged in the preparation and presentation of quality food at a cost level consistent with management objectives.The ideal candidate has experience and proficiency in executing large plated meals, buffet and station presentations as well as casual restaurant dining management.ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:
Hires, trains, schedules and reviews all departmental staff. Checks quality of work, monitors improvements and performance.
Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and adaptability of menu selections.
Estimates food consumption and purchases or requisitions food and kitchen supplies.
Reviews menus, analyzes recipes, determines food, labor and overhead costs, and assigns prices to menu items.
Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
Observes and enforces methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure food is prepared in prescribed manner.
Reviews all Banquet Event Orders and directs the kitchen operations to ensure that all contractual agreements are met.
Maintains and records daily and monthly inventories and directs all necessary food ordering.
Tests cooked foods by tasting and smelling.
Devises special dishes and develops recipes.
Establishes and enforces nutrition and sanitation standards.
Participates in BEO meetings.
Maintains the safety and security of all kitchen areas.Ensures the proper handling of all kitchen equipment, i.e. slicer, grills, dishwasher.
Participates in weekly staff meetings.
Performs other duties as assigned by management.
SUPERVISORY RESPONSIBLIITIES:Manages one subordinate supervisor who supervise a total to 10 to 15 employees in the Kitchen Department.Is responsible for the overall direction, coordination, and evaluation of this unit.Carries out supervisory responsibilities in accordance with the organizations policies and applicable laws.Responsibilities include interviewing, hiring, and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
QUALIFICATIONS:To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.The requirements listed below are representative of the knowledge, skill, and/or ability required.Reasonable accommodations may be made o enable individuals with disabilities to perform the essential functions.
EDUCATION AND/OR EXPERIENCE:Fifth year college or university program certificate; or two to four years related experience and/or training; or equivalent combination of education and experience.
LANGUAGE SKILLS:Ability to read, analyze and interpret general business periodicals, professional journals, and technical procedures.Ability to write routine reports, business correspondence and procedure manuals.Ability to effectively present information and respond to questions from groups of the public.
MATHEMATICAL SKILLS:Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference and volume.
REASONING ABILITY:Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
TRAINING NEEDS:Training in providing quality guest service, Safety and Sanitation Certified, management skills training, culinary arts training.PHYSICAL DEMANDS:The physical demands described here are to representative of those that must be met by an employee to successfully perform the essential functions of this job.Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle or feel; reach with hands and arms; climb or balance; and talk or hear.The employee must regularly lift and/or move up to 100 pounds and frequently lift and/or move more than 50 pounds.
WORK ENVIORNMENT

  • Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this job, the employee is frequently exposed to extreme heat.by Jobble

Keywords: Lehigh Valley Hotel And Conference Center, Bethlehem , Executive Chef, Hospitality & Tourism , Bethlehem, Pennsylvania

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