Executive Chef - Staten Island, NY 43767 https://inntrack.snaphire.com/job?jobmc=43767GOOGLE https://inntrack.snaphire.com/job?jobmc=43767GOOGLE
Careers at The Nicotra Group The Nicotra Group
Salary:

Location: Staten Island, NY 10314 USA

Type of employment : FULL_TIME

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

Date Posted: 28 Jun 2019

Valid Through: 28 Jul 2019 05:17

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 - Staten Island, NY

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 # 43767
Posted on 28 Jun 2019
Closes on 28 Jul 2019 05:17
Property name Nicotra's Ballroom
Location(s) Staten Island, NY
City Name
Department Food & Beverage
Career level Management
Hours/Status Full-time
Pay range ($low)
Pay range ($high)
Bonuses
Benefits
More details (document)
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