Job DescriptionSummaryThe Chef De Cuisine 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 may be 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 workload 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 & breakdown are properly & efficiently executed.
Promote & accept accountability for compliance with NMS Physical and HACCP ServSafe Food Safety Programs.
Actively pursue the goal of zero accidents in the workplace.
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 / trainings.
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.
Direct, schedule training, supervise, lead, evaluate, coach, & develop assigned team members to keep them informed & motivated.
Ensure the responsibility, authority, & accountability of all assigned employees are defined and understood.
Actively recruit, train & develop NANA shareholders.
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 while maintaining open communication.
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 employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints & resolving problems.
Other related duties may also be assigned.
QualificationsMinimum Requirements
Must have 3-5 years as a Chef De Cuisine in high volume settings, including strong catering/banquet skills.
Must have three (3) years of Restaurant experience in a high-end/high volume environment.
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.This includes no DUI convictions in the past five (5) years.
Stability in the workplace required.Position experience counted for positions lasting a minimum of two (2) years - progressive promotions with same company included.Positions lasting less than two (2) years will not be counted as experience.
Daily client and customer contact is required.
The ability to operate basic office equipment and software programs up to and including Microsoft Outlook, Excel, Word, etc.
HACCP ServSafe Certification required.
TAP Certification required.
Applicants must pass a pre-employment drug test; a post offer physical assessment and a criminal background check.
Contract requires employees to speak, understand, read and write English.
Preference
Bachelor’s Degree in the Culinary Arts.
Completion of level 2 Pro Chef Certification exam.
Able to type a minimum of 45 words per minute.
Working Conditions and Physical RequirementsWeather: Indoors, environmentally controlled.Noise level: The noise level in the work environment is usually mild.Description of environment: This is an industrial kitchen located in a Campus/University or Restaurant setting.Physical requirements: Frequently required to stand, walk, use hands/fingers to handle or feel, stoop, kneel, talk/hear, see, taste/smell, and carry weight/lift. Infrequently required to sit, crouch or crawl. Must frequently lift and/or move up to 50lbs.CompetenciesA 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.Excellent interpersonal skills needed to effectively motivate, direct, and lead assigned employees. Must be proficient in performing many tasks simultaneously, ensuring all details are successfully completed.Recognition that service is a demonstrated attitude and a state of mind, not a task or step. A dedication to understanding & exceeding customer expectations. A high energy level/sense of urgency in carrying out assigned tasks.Reasoning abilities sufficient: 1) Solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. 2) Interpret a variety of instructions furnished in written, oral, diagram, or schedule form.Strong work ethic with ability to work extended hours in a multifaceted environment – i.e., operations, administrative & development.NMS Core ValuesSafety guides our behavior.Honesty and integrity govern our activities.Commitments made will be fulfilled.All individuals are treated with dignity and respect.The environment will be protected and sustained.Equal Opportunity Employer NANA Regional Corporation, Inc. and its subsidiaries are equal employment opportunity employers. All qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, gender (including pregnancy, gender-identity and sexual orientation), age, disability, genetic information, veteran protected status or any other characteristic protected by applicable law. NANA grants employment preference to shareholder of NANA, their spouses and descendants to the extent allowed by law.Accommodation Requests for Job Seekers with a Disability. If you are a job seeker with a disability and require accessibility assistance or an accommodation for any part of the employment process, contact us at [email protected] or 1-800-478-2000.Default: Location : Location US-AK-AnchorageDivision NMS FFMWork Type On-SiteWork Location AnchorageNMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status or any other characteristic protected by applicable law.