Executive Chef / Kitchen Manager
Description
- Good oral and written communication skills; basic computer skills (word processing, email)
- Excellent organizational, interpersonal, and negotiation skills
- Experience in customer service
- Positive attitude with the ability to be a team player
- Assist with tasks as assigned by the CEO/Manager
Responsibilities
- Plan, perform, direct, and oversee all food preparation and training to ensure that guest expectations of quality and food service are met or exceeded.
- Create, establish, and plan menus for the entire operation.
- Determine, establish, and implement policies, procedures, and training to control food costs and to ensure sanitation standards meet or exceed all local, state, and/or federal guidelines.
- Order and assure timely delivery of all food and beverage needs of the operation, maximizing product availability and minimizing product waste.
- During peak activity times, work extra daily hours and periods with no days off; required to work all hours (days, nights, weekends, and holidays).
Qualifications
- Minimum two years of formal culinary/quantity foodservice management training or commensurate experience; minimum two years of culinary management experience in a similar high-volume foodservice operation with similar duties and responsibilities
- Must have all current certifications and licenses required by local, state, and/or federal guidelines for food production management; must have the ability to be ServSafe certified through the National Restaurant Association
- General knowledge of methods, practices, equipment, and machinery used in the daily operation of catering operations
Documents
Clay County Fair & Events Center
Spencer, Clay, Iowa 51301
US


