Executive Chef 3
Posted on: March 15, 2019
Unit DescriptionGrow your career in a Management position with Employer! Employer is seeking an Executive Chef 3-- --at Mission Ridge --!Employer currently has a job available for an--Executive Chef 3 to join our Food Service Team at Mission Ridge in Billings, MT-- This position will report directly to the General Manager and leads two management teammembers on menu development, resident relations, employee training, and innovative dining activities--at this outstanding account. Job Responsibilities include: Provides hands on leadership and direction for around 15 employees in the back of the house operations. Oversees food service production and service for resident dining and catering for this quality driven environment. Oversees all aspects of the inventory, purchasing, cost analysis, cost controls, safety and sanitation. Responsible for scheduling and meeting the labor cost goals for this account.-- Leads, directs and trains employees to continually improve performance and customer satisfaction; Manages all dining events with enthusiasm while providing hands-on guidance during resident and client functions in order to produce outstanding dining experiences. Manages the Employer Food Management System (FMS), and all Employer goal check standards. Provides ongoing training and coaching to the dining team, including Employer required training. Responsible for growing relationships with key client contacts as well as collaborating with the client and Employer management team on achieving annual operational projects and goals. Ensures compliance with Employer quality standards. Ensures compliance to food safety, sanitation, and overall workplace safety standards at all levels. Ensures compliance to Employer operating policies and procedures and works to maintain those standards. Drives resident satisfaction through offering superior food quality.Ideally, qualified candidates will have the following experience: Strong culinary experience desired. Experience with food service operations in restaurant, hotel or senior living environment is desired. Demonstrated experience supervising a food service team and exceptional human resource and supervisory/management/training skillset. A strong production culinary background, ideally in an upscale food service setting. Menu planning and design experience and an understanding of fine dining, special diets and allergens. Background in catering, including menu planning, food production, and food presentation. Ability to effectively communicate to multiple audiences and develop strong relationships with customers at all levels.--This position will have direct resident and client contact. A Focus on food consistency and quality and ability to positively impact resident satisfaction through food presentation and quality. Ability to multitask and proven effectiveness in a fast paced environment. Strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts. Ability to successfully engage, lead and develop a team. Ability to creatively and effectively problem solve and manage projects as well as take on additional duties as needed. Ability to be flexible with schedule, as this position will require working some weekends and holidays. Excellent computer skills as well as exceptional organizational and customer services skills. Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits.------Working for Employer:How far will your ambition, talent and dedication take you? Employer fosters a culture committed to the growth of individuals through continuous learning, mentoring and other career growth opportunities, along with the performance of organizations. We believe it is important for our work to be meaningful to all who contribute to it, and we remain faithful to our mission.--In addition to offering a great opportunity, this position also provides a competitive salary, great benefits---and so much more!!----Sound like the opportunity you've been waiting for,--Apply today!--We look forward to hearing from you.Connect with this recruiter on--LinkedIn--or--Twitter.Please visit the--Employer--Network with Us--page and consider signing upfor our--Career Connections eNewsletter.Take a sneak peek at how--Employer--can contribute to your well-being:--http://bit.ly/yPf9G.--#--Position SummaryProvides culinary leadership within a large sized unit including menu planning, program execution and staff management & training.-- Works directly with internal and external clients managing the catering process from beginning through execution.-- Key Duties- Implements & coordinates the culinary function.-- - Directs & trains cooks & utility workers.- Ensures food preparation & production meets operational standards.- Manages catering & retail areas.- Customer & Client satisfaction.- Financial management to include food cost & labor management.- Manages food & physical safety programs.----Qualifications & RequirementsBasic Education Requirement - Bachelor's Degree-- Basic Management Experience - 3 years------ Basic Functional Experience - 3 years--work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.Employer is an EEO/AA/Minority/Female/Disability/Veteran employer.
Keywords: Sodexo, Billings , Executive Chef 3, Hospitality & Tourism , Billings, Montana
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