Executive Chef - Dine College ($60k/yr & up, DOE - Tsaile, AZ)
Tsaile, Arizona
Employer: Nana Regional Corporation
Industry:
Salary: $60000 per year
Job type: Full-Time
Job DescriptionNMS has an exciting opportunity for an experienced Area Executive Chef. The ideal candidate is a passionate, high energy, motivated manager exhibiting strong culinary, restaurant, high-end catering, suites and concessions skills/experience; who is constantly striving for excellence in food, beverage & service standards.The Executive Chef will provide leadership for the culinary teams in Restaurant, Catering, Concessions, Campus and Corporate Service business lines. This leader must have demonstrated capabilities in casual & fine dining, event/banquet management and employee/team training & development. Daily client and customer contact is required.Responsibilities
- Lead, train and develop culinary team members for multiple contracts in all business lines.
- Demonstrate flexibility in working environment, including the ability to plan and organize work load effectively to achieve timely, desired results.
- Create Signature Restaurant & Catering Menus
- Demonstrate ability to develop, implement, maintain and supervise proper recipe & culinary consistency for all concepts.
- Compliance with NMS Policies, Processes & Systems. Train culinary team and accept accountability for culinary team for all NMS Policies, Processes & Systems.
- Measure the performance of assigned goals.
- Establish and implement an organized system of supervision & operating procedures.
- Direct a high quality, cost effective dining operation.
- Demonstrate extensive procurement excellence, including maintaining strong vendor relationships & compliance with NMS procurement policies.
- Champion Client/Customer First and lead the way in all situations
- Assume accountability should any assigned responsibilities fail to comply with applicable regulations or sound business practices.
- Ensure all required preparation, delivery, setup, service & break down are properly & efficiently executed.
- Promote & accept accountability for compliance with NMS Physical and HACCP ServSafe Food Safety Programs.
- Actively pursue goal of zero accidents in the work place.
- Establish a safe work environment for employees through constant vigilance by performing safety audits, inspections, conducting safety training and maintaining on-going communication with employees.
- Ensure all team members participate in daily safety discussions/training.
- Develop a team that excels in responding to and exceeding the needs of clients and customers.
- Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, & facilitate the acceptance & implementation of new services.
- A strong understanding of dietary needs of clients.
- Ensure the responsibility, authority, & accountability of all assigned employees are defined and understood.
- Develop, maintain & approve administrative tasks such as budget development, operational reports, cost analysis or records, payroll, HR accountability, financial activities, work schedules, etc.
- Consistently demonstrate professional skills in efficiently carrying out assigned activities, using all forms of communications; including change management, employee development, problem solving and decision making
- Periodically physically perform high volume food production & preparation duties/fills in for absent employees.
- Perform inventory and quality control tasks & inspection checklists.
- Create, monitor, and review business reports - key performance indicators, sales, inventory, budget, etc.
- Directly supervise assigned supervisors and employees. Responsibilities include interviewing, hiring, and training, coaching employees; planning, assigning, and directing work; appraising performance; encouraging and disciplining employees; addressing complaints & resolving problems.
- This position is responsible for the supervision of staff.
- Other duties that are pertinent to the department or unit's success also may be assigned.
- Must have 2 years experience as an Executive Chef in medium volume settings, including strong catering/banquet skills.
- Three (3) years of Restaurant experience in a high-end/high volume environment.
- Two (2) years in Campus Dining experience
- Must have full beverage and bar experience.
- Position requires a valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance.
- A thorough knowledge of managing, planning, and organizing the type of activities in assigned area with the ability to address the technical matters involved.
- Must be able to review and work with general business reports - sales, budget, labor, cost, etc.
- Must have basic proficiency in MS Office Suite Word, Excel, PowerPoint and Outlook.
- HACCP ServSafe Certification required
- TAP's Certification required
- This contract required COVID-19 vaccination.
- Contract requires employees to speak, understand, read and write English.
- Must have an Associate of Arts Hospitality or Culinary degree.
- Completion of level 2 Pro Chef Certification exam.
Created: 2024-09-12
Reference: nJzkohEd3zDO
Country: United States
State: Arizona
City: Tsaile
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