Executive Chef - Nashua, NH 33102 https://inntrack.snaphire.com/job?jobmc=33102GOOGLE https://inntrack.snaphire.com/job?jobmc=33102GOOGLE
Careers at Radisson Hotel Nashua Radisson Hotel Nashua
Salary: YEAR USD

Location: Nashua, NH 11 Tara Blvd Nashua NH 03062 USA

Type of employment : FULL_TIME

Industry: Hospitality
Department: Food & Beverage
Career Level: Management
Work Hours: Full-time

Date Posted: 21 Sep 2018

Valid Through: 21 Oct 2018 12:43

Job Description

The Radisson Hotel Nashua is currently seeking a creative and innovative Executive Chef.

With 334 beautifully appointed guest rooms and over 25,000 square feet of banquet space, The Radisson Hotel Nashua features the Shade Bar and Grill Restaurant and hosts banquet events ranging from business meetings to large weddings.

We are an equal opportunity employer. We require a background check and substance testing in order to be eligible for employment.

Basic Function: Responsible for directing and participating in all phases of kitchen operations including hiring, scheduling, and development of staff, food preparation, and coordination of kitchen services with other departments. Responsible for the preparation and presentation of quality food at a cost level consistent with property and company objectives.

Essential Duties:

  • Responsible for the direct supervision and coordination of all phases of work for all associates engaged in the operation of the kitchen.
  • Supervises and participates in all phases of food handling including preparation, cost, quality, quantity, portion control, inventories, menu planning, and recipes.
  • Supervises cooking standards to maintain a high quality of food and service on a consistent basis.
  • Enforces AFP Management's standard recipes for all dishes to ensure portion control and uniformity of quality and taste
  • Reviews in advance, all banquet function sheets as prepared by the Sales Office and directs kitchen operations to ensure that adequate supplies are on hand and all contractual arrangements are met.
  • Maintains security and safety in the kitchen. Ensures the safe and proper use of all chemicals used for cleaning
  • Responsible for the proper training of all kitchen staff
  • Makes suggestions to the Food and Beverage Director concerning improvements in the kitchen which would enhance guest satisfaction, maintain payroll, and maintain food cost requirements
  • Ensures that the highest standards of sanitation and cleanliness are maintained throughout the kitchen and dumpster area at all time in compliance with local health ordinances and company standards
  • In conjunction with the Food and Beverage Director, prepares annual budget recommendations and controls/monitors budget expenses on a monthly basis
  • Participates in weekly property Sales meetings and Department Head meetings
  • Conducts end-of-the-month inventory counts. Maintains and records daily and monthly inventories and directs all necessary food ordering.
  • Verifies receipt of all incoming orders and ensures that all food is safely stocked and stored in accordance with proper food handling techniques.

Essential Requirements:

  • High School diploma and a minimum of two years of advanced culinary education.
  • Minimum of 3-5 years of cooking experience under the supervision of established chefs.
  • Strong knowledge of food handling, storage, and preparation techniques. Knowledge of the proper and safe use of all kitchen (cleaning) chemicals, equipment, etc.
  • Must be able to speak, read, write, and understand basic English in order to communicate effectively with guests and other hotel associates.
  • Minimum of three years experience supervising a staff and handling administrative procedures.
  • Must be able to stand and exert well paced mobility for periods up to four (4) hours in length. Must have the ability to frequently lift pots, pans, etc., up to 40 pounds in weight. Must have finger/hand dexterity to use small tools adeptly.Subject to exposure to wet floors and temperature extremes.
  • Must be able to work long hours as needed based on business levels.

Executive Chef - Nashua, NH

Job Description

The Radisson Hotel Nashua is currently seeking a creative and innovative Executive Chef.

With 334 beautifully appointed guest rooms and over 25,000 square feet of banquet space, The Radisson Hotel Nashua features the Shade Bar and Grill Restaurant and hosts banquet events ranging from business meetings to large weddings.

We are an equal opportunity employer. We require a background check and substance testing in order to be eligible for employment.

Basic Function: Responsible for directing and participating in all phases of kitchen operations including hiring, scheduling, and development of staff, food preparation, and coordination of kitchen services with other departments. Responsible for the preparation and presentation of quality food at a cost level consistent with property and company objectives.

Essential Duties:

  • Responsible for the direct supervision and coordination of all phases of work for all associates engaged in the operation of the kitchen.
  • Supervises and participates in all phases of food handling including preparation, cost, quality, quantity, portion control, inventories, menu planning, and recipes.
  • Supervises cooking standards to maintain a high quality of food and service on a consistent basis.
  • Enforces AFP Management's standard recipes for all dishes to ensure portion control and uniformity of quality and taste
  • Reviews in advance, all banquet function sheets as prepared by the Sales Office and directs kitchen operations to ensure that adequate supplies are on hand and all contractual arrangements are met.
  • Maintains security and safety in the kitchen. Ensures the safe and proper use of all chemicals used for cleaning
  • Responsible for the proper training of all kitchen staff
  • Makes suggestions to the Food and Beverage Director concerning improvements in the kitchen which would enhance guest satisfaction, maintain payroll, and maintain food cost requirements
  • Ensures that the highest standards of sanitation and cleanliness are maintained throughout the kitchen and dumpster area at all time in compliance with local health ordinances and company standards
  • In conjunction with the Food and Beverage Director, prepares annual budget recommendations and controls/monitors budget expenses on a monthly basis
  • Participates in weekly property Sales meetings and Department Head meetings
  • Conducts end-of-the-month inventory counts. Maintains and records daily and monthly inventories and directs all necessary food ordering.
  • Verifies receipt of all incoming orders and ensures that all food is safely stocked and stored in accordance with proper food handling techniques.

Essential Requirements:

  • High School diploma and a minimum of two years of advanced culinary education.
  • Minimum of 3-5 years of cooking experience under the supervision of established chefs.
  • Strong knowledge of food handling, storage, and preparation techniques. Knowledge of the proper and safe use of all kitchen (cleaning) chemicals, equipment, etc.
  • Must be able to speak, read, write, and understand basic English in order to communicate effectively with guests and other hotel associates.
  • Minimum of three years experience supervising a staff and handling administrative procedures.
  • Must be able to stand and exert well paced mobility for periods up to four (4) hours in length. Must have the ability to frequently lift pots, pans, etc., up to 40 pounds in weight. Must have finger/hand dexterity to use small tools adeptly.Subject to exposure to wet floors and temperature extremes.
  • Must be able to work long hours as needed based on business levels.

Job Details

Reference # 33102
Posted on 21 Sep 2018
Closes on 21 Oct 2018 12:43
Property name
Location(s) Nashua, NH
City Name
Department Food & Beverage
Career level Management
Hours/Status Full-time
Pay range ($low)
Pay range ($high)
Bonuses No
Benefits
More details (document)
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