Executive Chef
Company: Great Wolf Resorts
Location: Tempe
Posted on: May 10, 2022
Job Description:
The Restaurant Executive Chef is responsible for all operations
of the kitchen(s): creates and updates menus to maximize profits
and minimize loss, tests and develops recipes, monitors customer
satisfaction, maintains inventory of kitchen supplies and food, and
ensures that food and facilities meet all governmental
regulations.Essential Duties & Responsibilities
- Manage and direct the preparation and presentation of all foods
in all venues of the Lodge
- Maintain and follow all local Health Department food
preparation codes and regulations
- Ensure all food preparation licenses and training (as required)
is maintained by all pack members
- Hire, train, supervise, schedule and participate in activities
of chefs, cooks, and other pack members involved in preparing,
cooking and presenting food in accordance with merchandising and
productivity standards, cost controls and forecast needs
- Listen actively and communicate clearly while interacting with
guests to promote food products and directing staff activities
- Analyze feedback from guests and pack members, make judgments
and take action to implement suggestions for improvement
- Maintain working rapport with all hotel staff for efficient
operation and service to guests
- Monitor staff performance, product quality and production flow;
foster improvement where necessary
- Create and implement new menus and individual menu items for
all outlets based on current food trends, regional demographics and
in accordance with revenue and profitability goals
- Develop innovative menu selections for special banquet themes
and parties in accordance with client budgetary considerations and
expectations
- Confer with Director of Food and Beverage regarding new
selections and changes
- Audit food storeroom items and storage to maintain consistent
quality products using FIFO (first in, first out) and ensure
adherence to all health code requirements
- Maintain controls and tracking of high value items (proteins
such as steaks, bacon and sausage, etc.)
- Development, implementation, and monitoring of programs that
assures a safe facility and work environment that is in compliance
with all appropriate regulations-Food Safety, Ergonomics, Emergency
Response, Injury and Illness Prevention, and Hazard Communications
Programs
- Assist the Food & Beverage Director in estimating annual food
budget and controllable expendituresBasic Qualifications & Skills
- High School degree or equivalent
- 5+ years experience in restaurant kitchen(s)
- 1+ years experience in restaurant supervisory/leadership role
responsible for financials, menu development, and personnel related
matters
- Must be flexible regarding scheduling based on business
demands, including nights, weekends and Holidays as needed
- Successful completion of criminal background check and drug
screenDesired Qualifications & Traits
- Culinary education degree
- Previous Executive Chef experience
- Prior kitchen experience in hotel/resort industry
- Understanding of sanitation-related issues and knowledge of
precautions necessary to ensure a clean food preparation
environment
- Proven teamwork
- Projects professional image that inspires trust and
confidence
- Enthusiastic and positive energyPhysical Requirements
- Able to lift up to 30 lbs.
- Able to bend, stretch, and twist
- Able to stand for long periods of timeEqual Opportunity
Employer/Protected Veterans/Individuals with DisabilitiesThe
contractor will not discharge or in any other manner discriminate
against employees or applicants because they have inquired about,
discussed, or disclosed their own pay or the pay of another
employee or applicant. However, employees who have access to the
compensation information of other employees or applicants as a part
of their essential job functions cannot disclose the pay of other
employees or applicants to individuals who do not otherwise have
access to compensation information, unless the disclosure is (a) in
response to a formal complaint or charge, (b) in furtherance of an
investigation, proceeding, hearing, or action, including an
investigation conducted by the employer, or (c) consistent with the
contractor's legal duty to furnish information. 41 CFR
60-1.35(c)
Keywords: Great Wolf Resorts, Tempe , Executive Chef, Hospitality & Tourism , Tempe, Arizona
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