Troon
Executive Chef
Wickenburg Ranch is excited to announce the exceptional, full-time career opportunity of Executive Chef. Qualified candidates will thrive in this hospitality environment and be highly focused on providing superior service.
Location: Wickenburg, AZ
Key Responsibilities
Supervises food preparation, cost quality, quantity inventories, portion control, menu planning, recipes, and testing of samples submitted by purchasing department; assist in planning monthly kitchen budget.
Oversees cooking methods and standards to maintain high quality of food and service.
Develops standard recipes for all dishes to ensure proper portion control, uniformity of taste and quality; test new products on the market, recipes and formulas.
Develops new cooking methods for improvement of cuisine; maintain contact with other chefs and visits other kitchens to keep abreast of new developments of food and equipment.
Assists with interviewing and hiring of applicants; along with training program; and assist with the set up of work schedules and job requirements.
Assists in preparing inventories, budget forecast and may revise work schedules for each week; report on daily payrolls, overtime, absenteeism and accidents.
Completes market lists; assists in ordering necessary items and inspect such foods as meat, fish and vegetables received from markets.
Assists line cooks during peak hours.
Works with other departments to coordinate special functions and outings. Regular and reliable attendance.
Incorporates safe work practices in job performance.
Minimum Qualifications
Associate's Degree; and two to three years related experience and/or training; or equivalent combination and experience.
Other Qualifications
Must have Food Safety and Sanitation Training.
Possesses knowledge of accepted sanitation standards and applicable health codes.
Seniority level Mid-Senior level
Employment type Full-time
Job function Management and Manufacturing
Industries Hospitality
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Location: Wickenburg, AZ
Key Responsibilities
Supervises food preparation, cost quality, quantity inventories, portion control, menu planning, recipes, and testing of samples submitted by purchasing department; assist in planning monthly kitchen budget.
Oversees cooking methods and standards to maintain high quality of food and service.
Develops standard recipes for all dishes to ensure proper portion control, uniformity of taste and quality; test new products on the market, recipes and formulas.
Develops new cooking methods for improvement of cuisine; maintain contact with other chefs and visits other kitchens to keep abreast of new developments of food and equipment.
Assists with interviewing and hiring of applicants; along with training program; and assist with the set up of work schedules and job requirements.
Assists in preparing inventories, budget forecast and may revise work schedules for each week; report on daily payrolls, overtime, absenteeism and accidents.
Completes market lists; assists in ordering necessary items and inspect such foods as meat, fish and vegetables received from markets.
Assists line cooks during peak hours.
Works with other departments to coordinate special functions and outings. Regular and reliable attendance.
Incorporates safe work practices in job performance.
Minimum Qualifications
Associate's Degree; and two to three years related experience and/or training; or equivalent combination and experience.
Other Qualifications
Must have Food Safety and Sanitation Training.
Possesses knowledge of accepted sanitation standards and applicable health codes.
Seniority level Mid-Senior level
Employment type Full-time
Job function Management and Manufacturing
Industries Hospitality
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