· Graduated Diploma of Culinary Arts (Seattle Arts Institute
2000)
· 18 years of Culinary experience
· 30 Years of Direct Management and Operations Experience
· Culinary Progression-
· Executive Chef
· Currently enrolled in CDM Program and working toward Nutrition
Degree
Potential Careers in Culinary
· Prep Cook-Back up Support
· Chef Instructor
· Production Chef
· Certified Dietary Manager (CDM-Certification), Dietetic
Technician (2-year degree), Registered Dietician
(RD-Bachelors)
· Restaurant Manager
· Line Prep Cook
Line Cook/Prep Cook Job Description
Job Summary: Under limited supervision, using the batch cooking
method, prepares entrees including homemade soups, sauces according
to weekly menus and special dietary plans
Essential Functions
· Prepare and cook all menu items according to weekly menus using
safe food handling practices. recipes, production sheets using safe
food handling practices.
· Inform management of changes and varieties for signage in a
timely manner.
· Monitors production to determine quality and palatability
· Oversee prep staff for special diet preparation.
· Solve problems as they arise professionally, rapidly and
fairly.
Safety and Sanitation
· Adheres to all Health Department and OSHA regulations.
· Maintains daily reporting of Time and Temperature and accurate
labeling, dating and rotating of all food products.
· Monitors cooler for cleanliness and organization, following
First-in-First-out policy
· Maintains a clean and organized cooking area. Follows a daily and
weekly cleaning checklist.
· Adheres to injury/accident, safety equipment, and other
department policies & standards.
· Adheres to the uniform and cut glove policy.
Customer Service, Staff & Client Relations
· Treats all customers, staff and management with professionalism,
care and respect.
· Adheres to Company philosophy, culture and commitment to quality
food and service
· Supports staff and management in developing a sense of teamwork
and cooperation with willingness to contribute as needed or
assigned.
Other Duties and Responsibilities
· Assist with deliveries check –in
· Follow posted schedule and get approval from management for any
changes to the schedule.
· Attend staff and safety meetings.
· Any other duties as assigned by supervisor
Physical
Must be able to stand, walk and exert well-paced mobility for
period of up to four (4) hours in length. Must be able to lift up
to 25lbs and use proper lifting skills.
Experience:
License:
Setting up workstations with all needed ingredients and cooking
equipment
Preparing ingredients to use in cooking (chopping and peeling
vegetables, cutting meat etc.)
Cooking food in various utensils or grillers
Job brief
We are looking for a skilled Cook to prepare delicious meals
according to menu. You will cook dishes that will delight our
customers with their taste and timely delivery.
An excellent cook must be able to follow instructions in cooking
and delivering well-prepared meals. They must be deft in moving
around the kitchen and apt in multi-tasking. Experience in using
various ingredients and cooking techniques is also important.
The goal is to help preserve and enhance our reputation, so we can
expand our clientele.
Responsibilities
Set up workstations with all needed ingredients and cooking
equipment
Prepare ingredients to use in cooking (chopping and peeling
vegetables, cutting meat etc.)
Cook food in various utensils or grillers
Check food while cooking to stir or turn
Ensure great presentation by dressing dishes before they are
served
Keep a sanitized and orderly environment in the kitchen
Ensure all food and other items are stored properly
Check quality of ingredients
Cook Requirements:
Culinary school 2-4 year degree or foreign equivalency
preferred.
2 years Prior experience in related food and beverage service and
food preparation positions.
Thorough experience with hot and cold food preparation.
Good working knowledge of accepted sanitation standards and health
codes.
Ability to use slicers, mixers, grinders, food processors,
etc.
Able to handle work in a fast-paced environment
Head Cook Job Description
Essential Duties and Responsibilities:
· Prepares and serves attractive, nutritious meals in an organized
manner.
· Provides assistance with line cooking, food preparation, and dish
plating
· Oversees and organizes kitchen stock and ingredients
· Ensures a first-in, first-out food rotation system and verifies
all food products are properly dated and organized for quality
assurance
· Keeps cooking stations stocked, especially before and during
prime operation hours
· Hires and trains new kitchen employees to restaurant and kitchen
standards
· Manages food and product ordering by keeping detailed records and
minimizes waste, plus works with existing systems to improve waste
reduction and manage budgetary concerns
· Supervises all food preparation and presentation to ensure
quality and restaurant standards
· Verifies that food storage units all meet standards and are
consistently well-managed
· Assists with menu creation
· Coordinates with the General Manager on supply ordering, budget,
and kitchen efficiency and staffing
· Create unique dining experiences and innovative menus.
· Oversee all alcohol licensing, operations, etc.
· Oversee purchasing and inventory control for daily operations as
well as before, during, and after 3rd party events and internal
programs.
· Ensure that the areas under your control are well presented and
adhere to sanitation guidelines.
· Be aware of the overall Red Sands Hotel culture with its focus on
customer service and surpassing expectations.
Knowledge, Skill and Abilities:
· Ability to work under pressure in a fast-paced environment;
adhere to deadlines; demonstrate flexibility in meeting shifting
demands and priorities.
· Ability to work weekends, holidays and special event hours.
· Attention to Detail
· Ability to lift and/or move up to 50 pounds
Training and Experience Requirements:
· Event experience preferred
Sous Chef Job Description
The role of Sous Chef is responsible for execution of all menu
categories and specific recipes for each menu item including
timing, quality, temperature, portion, and presentation. This
position is also responsible for weekly schedules, daily food
orders, custom menu writing and pricing. You will be maintaining
standards and specifications related to food preparation and food
handling on a daily basis. This includes maintaining safety and
sanitation standards as well as compliance with all environmental
and health board requirements. This position will assist with
providing overall culinary supervision. This position is also
responsible for motivating and encouraging Cast Members, coach,
counsel and promotes a fun working environment, as well as assist
with recognition programs and appreciation events. In this role,
you will partner with Front of House to ensure Cast
training/knowledge of product to ensure smooth operation.
Responsibilities:
· The sous chef role will be accountable for the day-to-day
performance of 20-80 hourly Cast Members.
· In this role, you will be responsible for multiple locations
ranging from quick service, table service and fine dining
restaurants.
· You will lead Specialty cooks, Dinner cooks, Order cooks,
Stewards, Night Porters and Receivers.
· You will be tasked with special projects, menu updates, Line
Checks, working with outside vendors, secondary interviews,
maintaining consistency and quality and ensuring proper inventory
pars.
· You will need to learn each restaurant and be able to determine
if the dishes going out are correct, if the cast is prepping
correctly, pinpointing opportunities in the multiple storage units
and maintaining a clean and safe work area.
· You will be given direction from the chef and will need to follow
through accordingly, manage your time to build cast, finish
projects by due dates and complete administration duties.
· Interact with guests and accommodate any dietary or allergy
requests.
· Ensure operational compliance to WDP&R standards including
food preparation, loss prevention and safety standards, as well as
adherence to applicable state and local government health
regulations.
· Verify and record temperatures of perishable items and maintain
C.H.E.F.S. / HACCP log.
· Monitor product quality by tasting food, observing dining rooms,
events and functions and by regularly speaking with Cast and
Guests.
Basic Qualifications:
· Strong communication, proven leadership and interpersonal
skills
· Experience with coaching and motivating
· Adept at troubleshooting and can calmly handle difficult
situations
· Proven ability to create, read and understand recipes
· Strong organizational skills; Ability to lead a team in a very
fast paced environment
· Exhibits a positive, friendly and helpful attitude to our guests
and fellow cast members
· Demonstrates excellent guest service skills and is able to give
appropriate service recovery
· Demonstrates passion and enthusiasm for working in the
kitchen
· Proven knowledge of culinary techniques and terminology
· Food Safety Certification or equivalent
· Ability to work with technology (plate costing buffet system,
FREEDOM, KDS, Workbrain, etc.)
· Basic Wine Knowledge
· Demonstrated computer proficiency within a Windows
environment
· Self-directed (can complete tasks with minimal supervision),
willing to follow instructions and take direction,
Committed/reliable (will show up for scheduled shifts), Supportive
of other Cast Members working on your team
· Committed to using logic and reasoning to identify the strengths
and weaknesses of alternative solutions, conclusions or approaches
to problems that may arise. Understanding that no day is identical
to the next
· Be open to new ideas and new ways of doing things
· Challenge yourself, stretch your thinking, deliberately step
outside your comfort zone
Preferred Education:
· 3-5 Years of previous leadership in a formal kitchen
environment
· Understanding of all cooking techniques, health and safety
procedures, nutrition and allergy intolerances.
· Ability to create and come up with innovative ideas to help drive
business success.
Executive Chef Job Description Job Description: The executive chef
is responsible for all culinary aspects of the restaurant. Our
executive chef will demonstrate excellent leadership abilities by
recruiting, training, and overseeing the entire culinary staff.
Developing the staff as well as your trusted sous chef will also be
a priority, to ensure all areas of the kitchen are adhering to
guidelines and policies. High standards for service, cuisine, and
food safety guidelines will be put in place and maintained by the
executive chef. Administrative duties such as controlling food
costs, culinary labor costs, and accurate inventory management will
be in the hands of our executive chef as well. The executive chef
is also expected to maintain flawless kitchen service during each
and every shift. Qualifications: Minimum of 3+ years current
experience as an executive chef in a full service or upscale casual
concept High volume background - must have executive chef
experience in restaurants doing over $2-3 million in sales Ability
to maintain high levels of food quality, consistency, and hygiene
Strong leadership, communication, and organizational skills
Hands-on with hiring, training, and developing hourly employees
Excellent work ethic and drive to succeed Executive chef candidates
must be proficient with financials (P&L's, inventory,
food/labor cost, etc.)
Benefits: Competitive salary Medical and dental insurance Life
insurance Excellent training and leadership development program
Strong bonus structure based on meeting objectives and goals
Culinary Operations Manager/ Sr. Executive Chef- Nutritional
Services Job Description
Job Summary:
The Culinary Operations Manager is responsible for managing,
planning, and coordinating all services related to patient care,
cafeteria and food production, and catering. Accountable for
department safety and sanitation and meeting budgetary goals
through use of cost-effective behaviors and proper resource
allocation. Remains visible in the work area and ensure deadlines
are met. Works with the leadership team to establish expectations,
plans and priorities. Educates and ensures compliance with policies
and procedures, and department goals and objectives. Responsible
for input into the employee selection process and the professional
development of staff. Encourages effective communication and
employee morale. Responsibilities also include generation of
recipes, menu development, food production, and bakery. Actively
participates in outstanding customer service and accepts
responsibility in maintaining relationships that are equally
respectful to all.
Knowledge, Skills, Education, & Experience Required:
Excellent communication skills, both verbal and written
Customer service oriented
Proficient in Windows Office Suite, especially Outlook, Word,
Excel, and PowerPoint
Can calculate recipe ingredient amounts for fluctuations in serving
size (catering/cafeteria)
Proficient in cashier services, counting money, using cash register
(Preferred)
Bi-Lingual (English/Spanish) (Preferred)
Licensure, Certification, or Registration Required:
Bachelor’s in business management or Four (4) years of
management/supervisory experience
3-5 years experience in successfully supervising a staff of five or
more
Bachelor’s degree in hospitality management, or related field
(Preferred)
Culinary degree. (Preferred)
Job Responsibilities:
Demonstrates through behavior Core Values and Own it as outlined in
the organization’s Performance Excellence Program.
Responsible for overseeing menu and recipe development, recipe
standardization, product selection, production, and service
functions.
Reviews menu offerings routinely and makes changes based on product
availability, popularity of items, and profitable pricing.
Routinely checks for quality, taste, appearance, and
freshness.
Aligns menus to comply with nutrition guidelines and health
initiatives.
Exhibits and teaches the standards and principles of cleanliness,
sanitation, and safety.
Performs daily inspections of work areas, including employee
grooming and all surroundings, and holds staff accountable for
record keeping responsibilities.
Trains staff on policies and procedures to ensure compliance.
Collaborates with Engineering and EVS Departments to ensure timely
resolution of issues.
Responsible for monitoring resources, including revenue, labor,
inventory, supplies, and equipment.
Manages and analyzes monthly statements and reports and takes
appropriate action.
Participates in budget planning and capital budget planning with
Senior Manager/Director.
Provides leadership in strategic and tactical planning with the
Senior Manager/Director.
Holds staff accountable for executing plans and projects and
achieving goals within budget and on time.
Remains abreast of and implements changes to reflect current food
service trends.
Consistently looks for process and performance improvement
opportunities in design, customer service, cleanliness, sanitation,
accountability, and leadership.
Oversees data collection and reporting of key performance
indicators, including NS Scorecard metrics.
Communicates effectively and timely, both verbally and in written
documentation with all levels of staff, customers, and
patients.
Remains visible in the work areas and available to support
operations.
Maintains internal communication logs, facilitates and encourages
open team communication; takes ownership for sharing information
with staff; actively participates in internal and external meetings
and committees.
Cascades information from leadership to team via Energizers, team
meetings, daily huddles, and InSync.
Coordinates staff selection, orientation and training.
Coordinates professional development of staff and evaluates
performance.
Supports, develops, and delivers coaching and positive
discipline.
Utilizes HRIS reports to monitor and control overtime; suggests
plans to maximize the management of Position Control; controls
labor use and turnover as per department budget.
Understands and interprets the results of internal customer and
patient surveys, Press Ganey and HCAHP.
Holds self and staff accountable for continuous process
improvement, executing plans/projects and achieving goals in a
cost-effective and timely manner.
Demonstrates professional growth by pursuing continuing education
opportunities, including management classes and mentoring from
experienced professionals.
Responsible for leadership development of team.
Brain Break
· According to the Job descriptions above, what key words do you
see that might help you in deciding about stepping into a career as
a Chef? What skills are required in the ladder of
Success/Seniority?
· What would be the advantages and disadvantages to accepting a
Chef position in Las Vegas?
· What are the Rewards of a culinary career?
· What are the physical Demands of a Chef?
· What are the steps to becoming a successful Cook/Chef?
· What are some examples of Equipment and Tools used in a
Professional Commercial Kitchen?
· What is the uniform of a Chef Consist of?
· What is “On the Job Training” mean in the Culinary World?
Iron Chef Challenge March 2018
Chef Challenge Universal Orlando Marriott January 2019
Vegan Beet Terrine