Coral Hospitality
Executive Chef - Amicalola Falls State Park & Lodge
Coral Hospitality, New York, New York, United States
Executive Chef - Amicalola Falls State Park & Lodge
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Executive Chef - Amicalola Falls State Park & Lodge
role at
Coral Hospitality
CREATING MEMORIES THRU FOOD!
We are searching for a hands on, hard working, talented Executive Chef who wants to lead our culinary team to excellence!
Responsibilities
Maintains good quality products and presentations according to company standards; i.e., uses records and recipe cards
Assures food production consistently exceeds member and guest expectations
Supervises all food preparations for the Restaurants and Banquets
Maintains purchasing, receiving and food storage standards; conducts food cost control inventories
Estimates production needs on a daily and weekly basis
Maintains high sanitation standards for food handling and equipment maintenance
Conducts monthly sanitation and safety inspections with the Sous Chef
Implements training to increase employee's knowledge of food production, presentation and proper sanitation
Implements safety training and accident prevention practices
Assists in development of annual operation budget
Develops menu selection and format with the Sous Chef, Food & Beverage Manager and General Manager
Coordinates with Engineering to ensure that preventative maintenance programs are in effect, and for follow up on pending work orders, firefighting and accident prevention, and periodical servicing of equipment
Prepares weekly schedule based on business forecast and budget
Coordinates with the Food & Beverage Manager for catering procedures and Banquet Event Orders (BEO’s)
Adheres to the state and local health and safety regulations
Plans menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and frequency of menu changes
Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies
Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items
Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production
Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner
Devises special dishes and develops recipes
Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices
Establishes and enforces nutrition and sanitation standards
Maintains a polished, professional appearance and presentation
Experience Extensive cooking and production experience, minimum ten (10) years work in food preparation, five (5) years in supervisory/Sous Chef position in a large kitchen.
Supervisory Responsibilities Directly supervises 10 to 15 employees in the Kitchen department. 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.
Benefits Competitive group and company benefit plan including: vacation, sick, health, dental, vision, 401k benefits and much more!
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Executive Chef - Amicalola Falls State Park & Lodge
role at
Coral Hospitality
CREATING MEMORIES THRU FOOD!
We are searching for a hands on, hard working, talented Executive Chef who wants to lead our culinary team to excellence!
Responsibilities
Maintains good quality products and presentations according to company standards; i.e., uses records and recipe cards
Assures food production consistently exceeds member and guest expectations
Supervises all food preparations for the Restaurants and Banquets
Maintains purchasing, receiving and food storage standards; conducts food cost control inventories
Estimates production needs on a daily and weekly basis
Maintains high sanitation standards for food handling and equipment maintenance
Conducts monthly sanitation and safety inspections with the Sous Chef
Implements training to increase employee's knowledge of food production, presentation and proper sanitation
Implements safety training and accident prevention practices
Assists in development of annual operation budget
Develops menu selection and format with the Sous Chef, Food & Beverage Manager and General Manager
Coordinates with Engineering to ensure that preventative maintenance programs are in effect, and for follow up on pending work orders, firefighting and accident prevention, and periodical servicing of equipment
Prepares weekly schedule based on business forecast and budget
Coordinates with the Food & Beverage Manager for catering procedures and Banquet Event Orders (BEO’s)
Adheres to the state and local health and safety regulations
Plans menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and frequency of menu changes
Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies
Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items
Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production
Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner
Devises special dishes and develops recipes
Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices
Establishes and enforces nutrition and sanitation standards
Maintains a polished, professional appearance and presentation
Experience Extensive cooking and production experience, minimum ten (10) years work in food preparation, five (5) years in supervisory/Sous Chef position in a large kitchen.
Supervisory Responsibilities Directly supervises 10 to 15 employees in the Kitchen department. 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.
Benefits Competitive group and company benefit plan including: vacation, sick, health, dental, vision, 401k benefits and much more!
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