Executive Chef
- Full-Time
- Pocono Manor, PA
- Kalahari Resorts
- Posted 3 years ago – Accepting applications
Job Description
JOB SUMMARY
The Executive Chef is responsible for successful culinary operations of Kalahari Resorts. They will provide expertise in demonstration cooking, menu writing and development and an understanding of HACCP (Hazard Analysis and Critical Control Point) standards. The Executive Chef assists the Director of Culinary and Food & Beverage Directors to drive people, programs, and systems to improve overall dining quality scores, food cost management, purchasing compliance, culinary succession training, and food safety throughout Kalahari Resorts. QUALIFICATION STANDARDS EDUCATION REQUIREMENTS: B.S. Degree in Food Services Technology or Management Preferred or A.A. Degree in Culinary Arts required. LICENSE/PERMITS REQUIRED: State or Local Law may require a certificate upon completion of state-certified proper food handling certification. ServSafe® certification is a plus. KNOWLEDGE OF COMPUTER HARDWARE OR SOFTWARE: Proficient computer skills should include; various computer programs, Micros system, e-mail and the Internet. Operating knowledge of food management systems is helpful. Kitchen equipment to be operated, but not limited to are: Flat grill, Pasta well, Steam table, Browning oven, Cheese chopper/grater, Steam jacket, Ovens, Top Burners, Pizza and Dessert Cooler, Slicer, Broiler, Steamer, and Knives.
PREVIOUS EXPERIENCE REQUIRED:
5 + years experience in a high-volume/fine dining/Banquet production kitchen.
3+ years of culinary management experience in food service, fine dining, or restaurant with inventory and purchasing knowledge and control is needed.
Prior experience with P&L accountability and/or managed food service experience with a proven ability to successfully control food costs.
REQUIRED SKILLS:
Must be able to communicate, read, write, and speak English effectively.
Bi-lingual skills are preferred but not required.
Ability to calculate figures amounts such as proportions, percentages, area, circumference, and volume.
Excellent interpersonal service skills and organizational skills to plan time effectively.
Ability to work in a fast-paced, busy, and somewhat stressful environment, work under pressure and meet deadlines with particular attention to detail.
Supervisory, leadership, management and coaching skills needed.
Ability to communicate on various levels to include senior management, customers, vendors, and associates.
Proficient in menu development, cost controls, purchasing and inventory.
Ability to get along well with others, to demonstrate flexibility and patience, to work as a member of a team.
Culinary creativity and menu writing abilities.
Good knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentations. PHYSICAL REQUIREMENTS:
Must be able to work in a stationary position for long periods of times (up to 5 hours).
Must be able to work and be flexible with all shifts, weekends, and holidays.
Must possess the ability to access all areas of the kitchen, the ability to move frequently & freely about facility.
Must be able to withstand prolonged standing, stretching, bending, kneeling, lifting and carrying items weighing up to 50 lbs. without restriction.
Must be able to work in close quarters or small rooms and is occasionally exposed to hot, cold, wet and/or humid condition.
Work environmental factors include noise, dust, and smoke.
Ability to participate in off-property food and beverage events, trade shows, and special events as needed.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. MENTAL REQUIREMENTS:
Must be able to convey information and ideas clearly.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
Must be effective at listening to, understanding, and clarifying the issues raised by Associates, Supervisors, Department Heads, Senior Management, and guests.
Must be able to work with and understand financial information and data, and basic arithmetic functions.
Ability to be a clear thinker, analyze and resolve problems exercising good judgment.
Make independent decisions while maintaining strong ethical standards consistent with company policy, rules and the ability to maintain confidential information.
Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger. Collect accurate information and resolve conflicts.
Apply to this Job
The Executive Chef is responsible for successful culinary operations of Kalahari Resorts. They will provide expertise in demonstration cooking, menu writing and development and an understanding of HACCP (Hazard Analysis and Critical Control Point) standards. The Executive Chef assists the Director of Culinary and Food & Beverage Directors to drive people, programs, and systems to improve overall dining quality scores, food cost management, purchasing compliance, culinary succession training, and food safety throughout Kalahari Resorts. QUALIFICATION STANDARDS EDUCATION REQUIREMENTS: B.S. Degree in Food Services Technology or Management Preferred or A.A. Degree in Culinary Arts required. LICENSE/PERMITS REQUIRED: State or Local Law may require a certificate upon completion of state-certified proper food handling certification. ServSafe® certification is a plus. KNOWLEDGE OF COMPUTER HARDWARE OR SOFTWARE: Proficient computer skills should include; various computer programs, Micros system, e-mail and the Internet. Operating knowledge of food management systems is helpful. Kitchen equipment to be operated, but not limited to are: Flat grill, Pasta well, Steam table, Browning oven, Cheese chopper/grater, Steam jacket, Ovens, Top Burners, Pizza and Dessert Cooler, Slicer, Broiler, Steamer, and Knives.
PREVIOUS EXPERIENCE REQUIRED:
5 + years experience in a high-volume/fine dining/Banquet production kitchen.
3+ years of culinary management experience in food service, fine dining, or restaurant with inventory and purchasing knowledge and control is needed.
Prior experience with P&L accountability and/or managed food service experience with a proven ability to successfully control food costs.
REQUIRED SKILLS:
Must be able to communicate, read, write, and speak English effectively.
Bi-lingual skills are preferred but not required.
Ability to calculate figures amounts such as proportions, percentages, area, circumference, and volume.
Excellent interpersonal service skills and organizational skills to plan time effectively.
Ability to work in a fast-paced, busy, and somewhat stressful environment, work under pressure and meet deadlines with particular attention to detail.
Supervisory, leadership, management and coaching skills needed.
Ability to communicate on various levels to include senior management, customers, vendors, and associates.
Proficient in menu development, cost controls, purchasing and inventory.
Ability to get along well with others, to demonstrate flexibility and patience, to work as a member of a team.
Culinary creativity and menu writing abilities.
Good knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentations. PHYSICAL REQUIREMENTS:
Must be able to work in a stationary position for long periods of times (up to 5 hours).
Must be able to work and be flexible with all shifts, weekends, and holidays.
Must possess the ability to access all areas of the kitchen, the ability to move frequently & freely about facility.
Must be able to withstand prolonged standing, stretching, bending, kneeling, lifting and carrying items weighing up to 50 lbs. without restriction.
Must be able to work in close quarters or small rooms and is occasionally exposed to hot, cold, wet and/or humid condition.
Work environmental factors include noise, dust, and smoke.
Ability to participate in off-property food and beverage events, trade shows, and special events as needed.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. MENTAL REQUIREMENTS:
Must be able to convey information and ideas clearly.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
Must be effective at listening to, understanding, and clarifying the issues raised by Associates, Supervisors, Department Heads, Senior Management, and guests.
Must be able to work with and understand financial information and data, and basic arithmetic functions.
Ability to be a clear thinker, analyze and resolve problems exercising good judgment.
Make independent decisions while maintaining strong ethical standards consistent with company policy, rules and the ability to maintain confidential information.
Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger. Collect accurate information and resolve conflicts.