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Executive Chef
Viking Range, LLC Headquarters
111 W Front St, Greenwood, MS 38930, United States
Viking Range, LLC Headquarters hiring Executive Chef in Greenwood, MS

Viking Range, LLC Headquarters hiring Executive Chef in Greenwood, MS

Viking Range, LLC HeadquartersMore Info

Full Time • Salary (Based on Experience)
Expired: Aug 20, 2020

Sorry, this job expired on Aug 20, 2020. Below are other jobs that may be of interest to you.

Required Years of Experience

5 years


Job Details

 

JOB TITLE:  Executive Chef

 

 

JOB PURPOSE:   To manage culinary aspects of Giardina’s restaurant, including all banquet and room service areas of The Alluvian Hotel, so that it will be a world class restaurant and a leader in Delta cuisine.

 

Reports To:      General Manager, The Alluvian

 

 

ESSENTIAL JOB RESULTS:

  • Oversees and manages all kitchen operations for Giardina’s and The Alluvian.
  • Represents Viking Range, The Alluvian Hotel, and Giardina’s Restaurant at public events, culinary events and other special events as determined by Management
  • Regularly interacts with guests and customers
  • Develops menus for Giardina’s and Alluvian special events, ensuring quality, presentation, taste and meeting standards set forth by Management
  • Serves as Manager on Duty for restaurant when restaurant GM is off property
  • Responsible for completing budget with management and adhering to the budget throughout the fiscal year
  • Orders food and oversees check-in process.
  • Maintains food cost within agreed margins
  • Maintains labor cost within agreed margins
  • Insures that all recipes are followed and maintained.
  • Maintains consistent food quality and presentation
  • Maintains standards for food storage, food handling, and food preparation and presentation
  • Attends weekly BEO and Food & Beverage meetings with Management
  • Supervises all back of house employees.
  • Prepares payroll for back of house employees
  • Performs monthly food inventories and maintains records
  • Performs regular inventories on all catering supplies/equipment and restaurant supplies/equipment, re-ordering as needed and maintaining records for all inventories
  • Assists HR in hiring back of house staff, including completing all necessary HR paperwork
  • Resolves employee grievances for back of house employees
  • Trains back of house team in all aspects of kitchen and menu preparation
  • Trains front of house team in menu presentation, menu knowledge and specials.
  • Holds daily line-up for front of house team to learn about specials and communicate menu to guests.
  • Fosters and promotes a cooperative working environment with all staff and departments
  • Develops weekly kitchen schedule and shares with necessary managers
  • Communicates with Maintenance, Sales and Housekeeping for necessary items relating to the restaurant.
  • Assists with special projects as assigned by management
  • Responds to on call emergencies
  • Maintains complete knowledge and complies with all Viking and Alluvian policies and procedures.                              

                  

 

                                                                                                                                                                                         EDUCATION, EXPERIENCE AND SKILLS REQUIRED:

 

  • Minimum of 5 years experience in restaurant cooking
  • Experience in hospitality management
  • Experience in creating and costing recipes and menus
  • Experience in supervising and managing employees
  • Leadership and customer service skills
  • Pleasant personality
  • Good grooming and presentation
  • Computer skills including knowledge of Microsoft Word, Excel, and Positouch
  • Detail oriented work style
  • Good organizational and follow up skills
  • Well developed verbal and written communication skills
  • Ability to promote positive relations with guests and staff
  • Ability to work irregular hours, weekends and public holidays

Compensation Details

Compensation: Salary (Based on Experience)

View Job Description

Fine Dining