Executive Chef - Rivers Restaurant At The Holiday Inn Conference Center, Marshfield, WI

Executive Chef - Rivers Restaurant at the Holiday Inn Conference Center, Marshfield, WI

Job Type Full-time Description JOB TITLE: EXECUTIVE CHEF

USUAL TIME OF WORK SHIFT: Varies with facility needs. Some full-time positions and some part-time positions.

BREAKS: Two breaks, and one 30 minute lunch.

OVERTIME: As required.

MACHINES USED: Computer Station, 10 key calculator, Commercial convection ovens, steamers, steam kettle, fryers, food processors, blenders, hand mixers, stand mixers, gas range, grills (flat top, charbroil), Salamander (overhead broiler), dishwashing machine, ice machine, deli slicer. vacuum cleaner.

TOOLS USED: Kitchen utensils, various container, (max. cap. 40 qt.), specialized pans, pots, & related tools. Mops, brooms, , cleaning items.

ASSISTIVE DEVICES: Utility carts, pushcarts, speed rack, 2-3 step stools.

SAFETY CLOTHING/EQUIPMENT: Chef coats, non-slip shoes, Toque (tall hat with pleats) hair nets, Comis (head cover), chef pants, cutting gloves, oven mitts, food handling gloves.

SKILLS & ABILITIES REQUIRED: Speak, read, write, and understand the primary language(s) used in the workplace. Basic computer experience.

DESCRIPTION OF WORKPLACE/WORKSTATION:

The work takes place at a variety of locations within a hotel banquet room and restaurant kitchen. The surfaces at the locations are level, cement, tiled, carpeted, or wood. Cooking areas are equipped with anti-slip floor mats. Most of the work locations are well-lit and air-conditioned. The Executive Chef may be exposed at times to high and low temperatures when using the walk-in freezer/refrigerator, and while adjacent to grills, ovens, etc.

DESCRIPTION OF JOB TASKS/PURPOSE:

The Executive Chef s primary responsibility is to ensure that the restaurant maintains its reputation for serving quality food. In general, he/she manages the staffs working schedules, maintains inventory of food and non-food items and ingredients, manages food/labor cost controls, and menu cost analysis. The Executive Chef measures, mixes, and prepares ingredients according to recipes. In the course of his/her work, the Executive Chef uses a variety of pots, pans, cutlery, and other equipment, including ovens, broilers, grills, stoves, slicers, grinders and blenders. He/She supervises the kitchen staff, and ensures the cleanliness of areas at the facility where all duties take place. The Executive Chef performs a number of clerical duties using a computer workstation, 10-key calculator, and general clerical equipment.

MAJOR JOB FUNCTIONS:

1. Logs in at the beginning of the shift.

2. Reviews relevant documentation for the days activities,

3. Checks inventories of food and non-food items, including Preparation Lists (ingredients, preparation processes, ordering, and cooking of ingredients), and other priorities for the day.

4. Creates the Preparation List for the day.

5. Oversees the Cooks working on the Preparation List.

6. Orders any needed products from suppliers.

7. Prepares food for the days services (breakfast, lunch, dinner).

8. Ensures that the prepared food meets company standards.

9. Labels, dates, and stores remaining food ingredients.

10. Ensures that all staff applies food handling techniques per local and state ordinances.

11. Cleans up general work area and surrounding areas.

12. Prepares food and food ingredients for next shift.

13. Ensures that all food ingredients are available and that the kitchen is well supplied.

14. Communicates with and assigns duties to various staff members regarding cooking procedures, current activities, etc.

15. Logs out.

Associate must adhere to all work rules, procedures, and policies established by the company including,but not limited to, those contained in the Associate handbook.

Must be willing to perform other duties as assigned, of which the associate is capable.

Requirements Successful candidate will be creative and have a progressive background working in kitchens. Must be able to work well with others and treat others with dignity and respect.