Executive Chef - Dayton, OH 34355 https://inntrack.snaphire.com/job?jobmc=34355GOOGLE https://inntrack.snaphire.com/job?jobmc=34355GOOGLE
Careers at Holiday Inn Fairborn Holiday Inn Fairborn
Salary: YEAR USD

Location: Dayton, OH USA

Type of employment : FULL_TIME

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

Date Posted: 31 Oct 2018

Valid Through: 30 Nov 2018 08:31

Job Purpose: �To supervise food preparation of all food outlets of the hotel ensuring standards are maintained as set forth by management.

Job Responsibilities:�

1. Supervise food preparation staff: hiring, terminations, disciplinary actions, performance evaluations and development.

2. Schedule all employees under his/her supervision, maintaining adequate staffing levels while adhering to labor standards guidelines.

3. Supervise all cooking operations, including methods, portioning, and garnishing.� Ensure attractive presentation of all food and dishes.

4. Plan meals and develops menus.

5. Assist the GM, AGM or Director of F&B and sales staff with banquets, parties, and other special events.

6. Requisition food and equipment, giving specifications, quantities and quality descriptions.

7. Monitor budget and assists GM, AGM or Director of F&B in developing annual operating budget.� Assist in maximizing revenues and profits.

8. Other duties as assigned.

Job Skills:

  1. Must be able to �prep� food products, using standardized food preparation techniques.
  2. Apply principles of rational systems to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Interpret a variety of instructions furnished in written, oral, diagrammatic, or schedule form.
  3. Compute discount, interest, profit and loss; commission, markups and selling price; ratio and proportion, and percentages. Calculate surface, volumes, weights and measures.
  4. Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct grammar.
  5. Determine time, place, and sequence of operation or action to be taken; Supervise through determining or interpreting work procedures for a group of workers, assigning specific duties, maintaining harmonious relations� and promoting efficiency.

Job Qualifications:� Describe the minimum qualifications needed to complete the job responsibilities.

Education

Graduation with certification from a culinary institution required.

Experience

Minimum 2 years experience as Sous Chef.� 2 years kitchen supervisory experience with 3 years kitchen operations experience including at least 1 year in a lead cook position, and 1 year in a steward position; OR, an equivalent combination of education and experience.

Licenses/Certifications

N/A

Executive Chef - Dayton, OH

Job Purpose: �To supervise food preparation of all food outlets of the hotel ensuring standards are maintained as set forth by management.

Job Responsibilities:�

1. Supervise food preparation staff: hiring, terminations, disciplinary actions, performance evaluations and development.

2. Schedule all employees under his/her supervision, maintaining adequate staffing levels while adhering to labor standards guidelines.

3. Supervise all cooking operations, including methods, portioning, and garnishing.� Ensure attractive presentation of all food and dishes.

4. Plan meals and develops menus.

5. Assist the GM, AGM or Director of F&B and sales staff with banquets, parties, and other special events.

6. Requisition food and equipment, giving specifications, quantities and quality descriptions.

7. Monitor budget and assists GM, AGM or Director of F&B in developing annual operating budget.� Assist in maximizing revenues and profits.

8. Other duties as assigned.

Job Skills:

  1. Must be able to �prep� food products, using standardized food preparation techniques.
  2. Apply principles of rational systems to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Interpret a variety of instructions furnished in written, oral, diagrammatic, or schedule form.
  3. Compute discount, interest, profit and loss; commission, markups and selling price; ratio and proportion, and percentages. Calculate surface, volumes, weights and measures.
  4. Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct grammar.
  5. Determine time, place, and sequence of operation or action to be taken; Supervise through determining or interpreting work procedures for a group of workers, assigning specific duties, maintaining harmonious relations� and promoting efficiency.

Job Qualifications:� Describe the minimum qualifications needed to complete the job responsibilities.

Education

Graduation with certification from a culinary institution required.

Experience

Minimum 2 years experience as Sous Chef.� 2 years kitchen supervisory experience with 3 years kitchen operations experience including at least 1 year in a lead cook position, and 1 year in a steward position; OR, an equivalent combination of education and experience.

Licenses/Certifications

N/A

Job Details

Reference # 34355
Posted on 31 Oct 2018
Closes on 30 Nov 2018 08:31
Property name HOLIDAY INN FAIRBORN
Location(s) Dayton, OH
City Name
Department Food & Beverage
Career level Management
Hours/Status Full-time
Pay range ($low)
Pay range ($high)
Bonuses
Benefits Health Benefits, Vision, Dental, Flex Spending Accounts, Health Spending Accounts, 401-K, Vacation days and Personal Days
More details (document)
This site is powered by SnapHire (www.snaphire.com)