Title: Executive Chef - UAF
Rate of PayDOE
Job TypeFull Time
This Executive Chef/AGM is accountable for the management and efficient operation of all food production at the unit. Additionally, this position will assist the GM with the administration, supervision and the direction of all business activities at the unit.
(Ideal applicant will either live in or be willing to move to the Fairbanks, AK area.)
Directs a high quality, cost effective general kitchen & food preparation operation. Assumes accountability should any assigned responsibilities fail to comply with applicable regulations or sound business practices.
Working closely w/various clients, plans a variety of balanced, attractive, & cost effective menus or food/service options.
Develops appropriate recipes & makes sure all required supplies, resources, & materials are purchased, ordered, & available when needed. Makes sure all required preparation, delivery, setup, service, & take down matters are properly & efficiently executed.
Maintains excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, & facilitate the acceptance & implementation of new services.
Directs, schedules trains, supervises leads, evaluates, coaches, & develops assigned personnel to keep them informed & motivated. Plans & implements an effective staff-training program. Makes sure the responsibilities, authorities, & accountability of all assigned employees are defined and understood. Takes positive actions to facilitate the employment of NANA shareholders.
Develops, maintains, or approves various administrative matters or materials such as budget expenditures or development, operational reports, cost analysis or records, time sheets, payroll matters, personnel or accounting materials, work schedules, etc.
Documents positive steps regularly taken to implement an effective safety program. Continuously seeks to improve the quality of assigned activities. Assures a high degree of sanitation is observed in all assigned areas & responsibilities.
Conducts special demonstrations, special events, or theme activities.
Consistently demonstrates professional skills in efficiently carrying out assigned activities, using all forms of communications, handling of change, developing employees, solving typical problems, & making decisions.
Periodically physically performs all types of high volume food production & preparation duties & fills in for absent employees. Performs various inventory and quality control tasks as well as completes various inspection checklists.
Creates, monitors, and reviews a variety of such business reports as sales reports, inventory reports, budget reports, etc. Handles a wide cariety of employee related matters such as general employment issues, paperwork, personnel action notices, etc.
In the absence of the GM this individual will be the acting GM and will be responsible for all operations at the unit.
Other related duties may also be assigned.
Supervisory Responsibilities: Directly supervises assigned supervisors and employees. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints & resolving problems.
Preference given to individuals w/a minimum of five years consecutive employment in similar operations with comparable responsibilities. The Executive Chef should have extensive, formal culinary training, including culinary certification, w/particular emphasis on recipe development, menu development, & food/beverage cost control & inventory management.
At least five years of responsible experience as a chef. Candidates require national culinary certification(s). Prior experience must evidence supervisory skills & knowledge of food prepar
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