Corporate Executive Chef - Glen Dale West Virginia

Company: Oglebay
Location: Glen Dale, West Virginia
Posted On: 04/13/2024

SUMMARY


Manages a part or all of the culinary operations in Food & Beverage, and assists in overall management of the kitchen.


ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.


--- Works with Executive Chef and Executive Sous Chef in creating and maintaining standards for kitchen all operations.


--- Apply knowledge of food cost and controls.


--- Apply knowledge of labor cost and controls.


--- Determine kinds and amount of food necessary to prepare items listed on menus.


--- Complete requisitions for food products to be prepared.


--- Plans sequence and time of cooking operations to meet meal-serving hours.


--- Directs cooks performing tasks.


--- Manage portion size of food items to ensure consistency.


--- Evaluates and solves problems encountered, such as substituting items on menus, reusing cooked food, and reducing excess waste and spoilage.


--- Assists in cooking tasks and in preparing hot and cold foods for all areas in the culinary arena.


--- Manage and recommend discipline of subordinates.


--- Complete work schedules.


--- Maintain all sanitation standards.


--- Complete all paperwork relating to position.


--- Communicate with storeroom staff to know what food products, and equipment available.


--- Conduct daily food storeroom reviews.


--- Communicate with proper written and/or verbal information to staff to maintain efficient operations of kitchen.


--- Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees.




SUPERVISORY RESPONSIBILITIES


Manages four subordinate supervisors who supervises a total of twenty-three employees in AM/PM Ala Carte, Glass Works, Banquets, and Ihlenfeld Dining Room. Is responsible for the overall direction, coordination, and evaluation of this unit. Also directly supervises four non-supervisory employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.


EDUCATION and/or EXPERIENCE


Bachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.
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