Vacancy caducado!
Top Tea restaurant in Idaho looks for Executive chef
The chef is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. Expected to create an environment of food exploration, innovation and dedication for customers and employees. They are responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud. KEY RESPONSIBILITIES: Create a culture of food exploration, innovation and education for customers and employees. Promote a positive atmosphere through clear communication and energetic work ethic. Responsible for upholding program expectations. Responsible for upholding quality standards in food preparation and cleanliness. Responsible for executing and training to recipe specifications. May participate in new hire orientation and onboarding tasks. May participate in managing schedules. Ensures quality and efficiency of orders. Fields customer complaints with the intention of maintaining customer satisfaction. May participate in writing ingredient, supply, produce and food orders. May participate in completing period end inventory counting. Participates in managing production levels and limiting waste. Receives, dates and stocks and organizes dry room, walk-in and freezer. Responsible for maintaining appropriate inventory levels utilizing FIFO principles. Notifies the proper management of any personnel, production or equipment issues. Completes food temperature checks before service and throughout the day. Set standard and enforces safe food preparations and handling ensuring compliance with company food safety policy. Other duties as assigned. PEOPLE RESPONSIBILITIES: Direct: SCOPE DATA: KNOWLEDGE AND EXPERIENCE: Education Level: Extensive culinary background Bachelor's degree with major concentration in food preparation, management, nutrition or related field. Must maintain state Food Handler's Permit. Food Safety Certification required. Experience Level: Must be 18 years or older. At least 5 years of progressive experience in high-volume food production or catering, or an equivalent combination of relevant education and/or experience. Experience in supervisory role in food service environment. Working knowledge of restaurant operations. Proven record of leadership. Strong organizational skills and high attention to detail. Skills and Experiences: Must be able to think in a strategic manner. Strong leadership and presentation skills. Must be flexible. Must have collaboration skills. Proficient communication ability. Show business acumen and be thorough in their approach to business. Must be able to use discretion when interacting with guests.
Vacancy caducado!