Salary:
Location: Lancaster, PA 17602 USA
Type of employment : FULL_TIMEIndustry: Hospitality
Department: Food & Beverage
Career Level: Management
Work Hours: Full-time (Hourly Regular)
Date Posted: 05 Jan 2023
Valid Through:
SUMMARY
Responsible for all daily operations of the kitchen and the coordination of all culinary-related activities to ensure it meets all sanitary and health requirements. Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavor. Serves as a mentor to the staff and maintains a professional appearance and demeanor at all times.
ESSENTIAL DUTIES include the following:
- Provides direction for all day-to-day operations in the kitchen.
- Plans and directs food preparation and culinary activities in a sanitary and timely manner.
- Coordinates planning, ordering, and execution of banquets and special events.
- Selection and development of recipes; standardize production recipes to ensure consistent quality; establishing presentation technique and quality standards;
- Actively participates in menu creation, development, planning, and pricing.
- Maintains Quality levels of receiving, storage, production, and presentation and display of food.
- Estimate food consumption and purchase of food; ensure all supplies are ordered, stocked, and properly stored. This includes all food items, dishes and utensils, cleaning products, cooking supplies, and any other item necessary for kitchen functioning.
- Reviews weekly and monthly schedules to meet forecast and budget.
- Supervision of kitchen personnel with responsibility for hiring, discipline, and performance reviews.
- Trains develop and motivate supervisors and culinary staff to meet and exceed established food preparation standards consistently.
- Reviews staffing levels to ensure that guest service, operational needs, and financial objectives are met.
- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacements to fill gaps.
- Ensures compliance with food handling and sanitation standards and follows proper handling and right temperature of all food products.
- Ensures all equipment in the kitchen is properly maintained and in working order following local Health department and hotel standards.
- Maintains a positive and professional approach with staff as well as a professional appearance. Utilizes interpersonal and communication skills to lead and influence the kitchen staff.
- Improves service by communicating and assisting staff to understand guest needs; provides guidance, feedback, and individual coaching when needed.
- Perform additional duties as requested by the hotel management as needed, including assisting in ala carte kitchens.
QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
Degree in Culinary Science or related certificate.
- Prior experience as Head Chef and an excellent record of kitchen management capable of making sound financial/business decision making.
- Demonstrates honesty and integrity.
- Ability to follow and troubleshoot recipes/menu items with little or no difficulty, multi-tasker, self-motivated, and organized.
- Willingness to keep up with cooking trends and best practices.
- Understanding and knowledge of how to properly use and maintain all equipment in the station.
- Basic understanding of professional cooking and knife handling skills.
- Understanding and knowledge of safety, sanitation, and food handling procedures.
- Capable of delegating and working calmly and effectively under pressure.
- Commitment to quality service, and food and beverage knowledge.
- Commitment to excellent guest service with the ability to effectively communicate with guests.
WORK ENVIRONMENT
Must be able to stand for long periods.
- Required to carry, walk, sit, push, pull, and be able to lift/carry 50 pounds.
- Occasional environmental exposures to cold, heat, and water.
- Must be able to speak, read and understand basic cooking directions.
- Evening, weekend, and holidays hours may be required.
- Fast-paced environment.
Banquet Chef - Imperial Restaurant
SUMMARY
Responsible for all daily operations of the kitchen and the coordination of all culinary-related activities to ensure it meets all sanitary and health requirements. Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavor. Serves as a mentor to the staff and maintains a professional appearance and demeanor at all times.
ESSENTIAL DUTIES include the following:
- Provides direction for all day-to-day operations in the kitchen.
- Plans and directs food preparation and culinary activities in a sanitary and timely manner.
- Coordinates planning, ordering, and execution of banquets and special events.
- Selection and development of recipes; standardize production recipes to ensure consistent quality; establishing presentation technique and quality standards;
- Actively participates in menu creation, development, planning, and pricing.
- Maintains Quality levels of receiving, storage, production, and presentation and display of food.
- Estimate food consumption and purchase of food; ensure all supplies are ordered, stocked, and properly stored. This includes all food items, dishes and utensils, cleaning products, cooking supplies, and any other item necessary for kitchen functioning.
- Reviews weekly and monthly schedules to meet forecast and budget.
- Supervision of kitchen personnel with responsibility for hiring, discipline, and performance reviews.
- Trains develop and motivate supervisors and culinary staff to meet and exceed established food preparation standards consistently.
- Reviews staffing levels to ensure that guest service, operational needs, and financial objectives are met.
- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacements to fill gaps.
- Ensures compliance with food handling and sanitation standards and follows proper handling and right temperature of all food products.
- Ensures all equipment in the kitchen is properly maintained and in working order following local Health department and hotel standards.
- Maintains a positive and professional approach with staff as well as a professional appearance. Utilizes interpersonal and communication skills to lead and influence the kitchen staff.
- Improves service by communicating and assisting staff to understand guest needs; provides guidance, feedback, and individual coaching when needed.
- Perform additional duties as requested by the hotel management as needed, including assisting in ala carte kitchens.
QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
Degree in Culinary Science or related certificate.
- Prior experience as Head Chef and an excellent record of kitchen management capable of making sound financial/business decision making.
- Demonstrates honesty and integrity.
- Ability to follow and troubleshoot recipes/menu items with little or no difficulty, multi-tasker, self-motivated, and organized.
- Willingness to keep up with cooking trends and best practices.
- Understanding and knowledge of how to properly use and maintain all equipment in the station.
- Basic understanding of professional cooking and knife handling skills.
- Understanding and knowledge of safety, sanitation, and food handling procedures.
- Capable of delegating and working calmly and effectively under pressure.
- Commitment to quality service, and food and beverage knowledge.
- Commitment to excellent guest service with the ability to effectively communicate with guests.
WORK ENVIRONMENT
Must be able to stand for long periods.
- Required to carry, walk, sit, push, pull, and be able to lift/carry 50 pounds.
- Occasional environmental exposures to cold, heat, and water.
- Must be able to speak, read and understand basic cooking directions.
- Evening, weekend, and holidays hours may be required.
- Fast-paced environment.
Job Details
Reference # | 46220 |
Posted on | 05 Jan 2023 |
Closes on | |
Location(s) | Lancaster, PA |
Department | Food & Beverage |
Career level | Management |
Hours/Status | Full-time (Hourly Regular) |
Pay range ($low) | |
Pay range ($high) | |
More details (document) |