Executive Chef
Company: DoubleTree by Hilton Berkeley Marina
Location: Berkeley
Posted on: May 14, 2022
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Job Description:
Be part of one of the best restaurants/bars in the Bay - we have
an exciting opportunity for Executive Chef at The Berkeley
Boathouse at the DoubleTree by Hilton Berkeley Marina. CA.
The restaurant offers a place to gather with friends, enjoy the
incomparable waterfront and skyline views and enjoy locally sourced
California cuisine. -Our purpose is to bring a locally sourced
California-style menu that blends local ingredients from around the
Bay.
JOB OVERVIEW: -Responsible for all aspects of managing the kitchen
and kitchen staff, ensuring the quality preparation of all menu
items and proper. Handling/storage of all food items following
standards. -Coordinate the purchase of all food and develop menus,
maintaining approved food costs and labor costs.
ESSENTIAL JOB FUNCTIONS:
Maintain complete knowledge of and ensure associate compliance with
all departmental/hotel policies and procedures.
Interview, hire, train, recommend performance evaluations, resolve
problems, provide open communication, and recommend discipline
and/or termination when appropriate.
Establish the day's priorities and assign production and
preparation tasks for staff to execute.
Review daily menu specials and offer feedback to Sous Chefs.
Review banquet event orders and make a note of any changes.
Communicate both verbally and in writing to provide clear direction
to staff.
Take physical inventory of specified food items for daily
inventory.
Requisition the day's supplies and ensure that they are received
and stored correctly. Communicate needs with Purchasing and
Storeroom personnel. -Ensure quality of products received.
Meet with the Executive Steward to review equipment needs, banquet
plate up assistance, cleaning schedule/project status,
health/safety, and sanitation follow-up.
Ensure that staff report to work as scheduled; document any late or
absent employees.
Ensure that each kitchen work area is stocked with specified tools,
supplies, and equipment to meet the business demand.
Ensure that recipe cards, production schedules, plating guides,
photographs are current and posted.
Ensure that all staff prepares menu items following recipes and
yield guides, according to department standards.
Monitor staff performance and ensure all procedures are completed
to the department standards; rectify deficiencies with respective
personnel.
Observe guest reactions and confer with service staff to ensure
guest satisfaction.
Conduct frequent walk-throughs of each kitchen area and direct
respective personnel to correct any deficiencies. Ensure that
quality and details are being maintained
Develop new menu items, test and write recipes.
Assist Catering department with developing special menus for
functions; meet with clients as requested.
Review sales and food cost daily; resolve any discrepancies with
the Controller.
Ensure those excess items are utilized efficiently.
Oversee and direct training of new hires in specified phases of the
kitchen operation. Maintain an ongoing training program for
existing staff. -Reevaluate positions in the kitchen and make
changes wherever necessary.
Interview and hire new personnel according to hotel policies and
standards.
Prepare weekly work schedules for all kitchen personnel following
staffing guidelines and forecasted labor costs. Adjust schedules
throughout the week to meet business demands. -Prepare daily/weekly
payroll reports.
Comply with attendance rules and be available to work
regularly.
Perform any other job-related duties as assigned.
Equal Opportunity Employer/Protected Veterans/Individuals with
Disabilities
The 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: DoubleTree by Hilton Berkeley Marina, Berkeley , Executive Chef, Hospitality & Tourism , Berkeley, California
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