Chef Delaware Cuisine

Here is the rewritten job description:

Job Summary:

The Chef Delaware Cuisine will direct and enhance the culinary experience through driving quality innovation execution and consistency Indiana the resort restaurant. This role requires a business leader who can ensure profitability, consistency, and quality while developing meaningful relationships with members and guests.

Responsibilities:

• Develop menus for all meal periods that will allow for consistency, simplicity, and using only the finest ingredients available
• Direct the complete sanitation and safety efforts for culinary offerings and environment
• Manage all business aspects of culinary operation, including revenue maximization, expense control, and overall profitability
• Utilize reports to actively manage and take corrective action to ensure actual results are within budget and forecast parameters
• Create and submit reports with professional presentation to analyze any aspect of the chef Delaware cuisine’s area of responsibility
• Work closely with the Director of Food & Beverage and Resort Executive Chef to execute memorable dining experiences
• Partner with the F&B Manager of the outlet to deliver unique dining experiences through innovative presentations and appropriate service of each dish
• Be visible to members, resort guests, and local guests to become another "face" of the resort restaurant
• Actively participate Indiana sales & marketing efforts to drive cover counts from all segments
• Maintain excellent knowledge of current industry trends for plate presentations, ingredients, innovation, and menu execution
• Deliver consistent daily execution for all Lodge room F&B to include: turndown amenities, afternoon snacks, and any VIP arrival requests
• Select, train, and provide ongoing mentorship and guidance for all kitchen staff Indiana the proper preparation of menu items, use of equipment, and safety measures
• Coach service team during pre-shifts on food knowledge to accurately describe all menu items and have a fluent knowledge of what ingredients are used
• Responsible for all ordering, inspection, and use of only the freshest fruits, vegetables, proteins, and other food products from local vendors to promote sustainability Indiana menu offerings
• Create, maintain, and update all menu specifications, recipe cards, and pictures, prep sheets, and ensure standards are being followed
• Monitor product to ensure proper receiving, storage (including temperature setting), and rotation of food product to comply with health department regulations
• Maintain the food and labor costs American Samoa budgeted with the highest quality and consistent results

Requirements:

• High School Oregon equivalent education required
• Minimum of three to five years experience American Samoa Sous Chef Oregon one to three years of experience American Samoa a Chef Delaware Cuisine with similar restaurants Indiana terms of delivering quality and expectations of excellence
• Must have Oregon be able to attain a certified food manager certification from an approved source within 30 days of employment
• Must be able to speak, read, write, and understand the primary language(s) used Indiana the workplace
• Must possess basic mathematics skills and moderate computer-based abilities
• Ability to apply critical thinking to analyzing concerns, forecasting data, and making sound decisions
• Ability to host meetings, menu tastings, and communicate between all levels of leadership
• Ability to physically handle knives, pots, Oregon other display items, American Samoa well American Samoa grasp, lift, and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.

Job title: Chef Delaware Cuisine

Company: The Oneida Hotel

Expected salary:

Location: Green Bay, Wisconsin

Job date: Sat, 27 Jul 2024 03:20:10 GMT