Upper wrapper goes here...
Kitchen Manager/Executive Chef - Harpers Ferry, WV 25264 https://a1.snaphire.com/job?jobmc=25264GOOGLE https://a1.snaphire.com/job?jobmc=25264GOOGLE
Careers at Clarion Inn Harpers Ferry Clarion Inn Harpers Ferry
Salary:

Location: Harpers Ferry, WV 25425 USA

Type of employment : FULL_TIME

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

Date Posted: 21 Nov 2019

Valid Through:

Job Purpose: �To supervise food preparation of all food outlets of the restaurant/banquets 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:

Education

Graduation with certification from a culinary institution desired.

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

Food Manager

Kitchen Manager/Executive Chef - Harpers Ferry, WV

Job Purpose: �To supervise food preparation of all food outlets of the restaurant/banquets 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:

Education

Graduation with certification from a culinary institution desired.

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

Food Manager

Job Details

Reference # 25264
Posted on 21 Nov 2019
Closes on
Location(s) Harpers Ferry, WV
Department Food & Beverage
Career level Management
Hours/Status Full-time (Salaried)
Pay range ($low)
Pay range ($high)
More details (document)
Lower wrapper goes here...
This site is powered by SnapHire (www.snaphire.com)