Executive Chef

Wischermann Partners; Owatonna (MN); On-site; USD 65,000 - 80,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Pet Insurance

Employer paid Life/LTD

Fully vested 401k

Employee Assistance Program

PTO

Holiday Pay (Hourly)

Job summary

Wischermann Partners is seeking an Executive Chef to be responsible for all culinary operations at Romas Italian Eatery in Owatonna, MN. You will lead kitchen staff, ensuring efficient food production and high standards of cleanliness and hygiene.

The ideal candidate has a minimum of two years’ experience in a similar role and holds a food service certification. This full-time position includes benefits such as medical and dental coverage, PTO, and a 401k plan.

Qualifications

• Two years of experience in a similar position with a full-service hotel or restaurant.
• Proficient in reading, writing, and oral communication in English.
• Ability to work a varied schedule, including weekends and holidays.

Responsibilities

• Ensure high-quality food preparation and presentation.
• Manage kitchen operations and staff effectively.
• Maintain sanitation standards as per regulations.

Skills

Attention to detail

Teamwork

Problem-solving

Flexibility

Education

Food service certification

High School or Equivalent

Job description

Job Details: Job Location: Romas Italian Eatery - Owatonna, MN 55060. Position Type: Full Time. Education Level: High School or Equivalent. Salary Range: $65,000.00 - $80,000.00 Salary/year. Travel Percentage: None. Job Shift: AM/PM. Job Category: Hospitality - Hotel.

BENEFITS

• Medical
• Dental
• Vision
• Pet Insurance
• Employer paid Life/LTD
• Fully vested 401k
• Employee Assistance Program
• PTO
• Holiday Pay (Hourly)

POSITION OVERVIEW

The Executive Chef is responsible for all culinary operations of the hotel and outlets. They ensure the efficient and effective running of the kitchen, food production outlets, and stewarding, ensuring operating costs are minimized. They are responsible for the highest cleanliness and hygienic practices throughout the kitchen and other food preparation areas.

DUTIES AND RESPONSIBILITIES

• Establish the day’s priorities and assign production and prep tasks to staff to execute.
• Ensure food quality in all outlets by overseeing preparation of all food items and managing inventory.
• Maximize food quality and presentation while simultaneously maximizing the hotel’s standards and profits.
• Lead the planning and development of menus for the hotel and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
• Ensure that sanitation standards as set forth by the hotel, local, state, and federal regulations are compliant, as well as the cleanliness and organization of the kitchen.
• Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
• Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
• Follow budgetary guidance for food cost and culinary labor metrics.
• Maintain and oversee the sanitation, maintenance, and proper use of all kitchen equipment.
• Ensure that the necessary stocks are on hand at the right quality and quantity.
• Ensure that all Health and Safety regulations, are being strictly adhered to.
• Ensure that each cook receives the correct orders for the appropriate tables.
• Ensure that each dish leaving the kitchen is checked for quality, quantity, presentation, and correct temperature.
• Ensure that commodities, i.e. fresh food, dry goods and cleaning materials, are correctly stored.
• Train culinary team on food quality and presentation in accordance to hotel standards.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions and inventory control.
• Train staff on the economic impact of portion controls, proper food preparation and other cost controls.
• Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen Department through effective management and leadership to ensure that established service culture standards are followed.
• Prepare all dishes following recipes and yield guides.
• Produce all food according to hotel standards for all applicable outlets and to the highest quality.
• Work with excess items that can be used in daily specials or elsewhere.
• Transport empty, dirty pots and pans to the pot wash station.
• Maintain complete knowledge and comply with all departmental policies, service standards, and standard operating procedures.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Maintain complete knowledge of equipment and use only as intended.
• Maintain complete knowledge of all menu items available in the assigned outlet.
• Maintain complete knowledge of designated plating, allergies, and garnishes for each dish.
• Maintain complete knowledge of table/seat/station numbers, proper table set-ups, room capacity, hours of operation, menus, price range, and dress code of assigned outlet.
• Use all chemicals in accordance with OSHA regulations and hotel requirements.
• Maintain a professional and personable appearance at all times, according to hotel standards.
• Successfully achieve the hotel’s core values of ownership, innovation, craft, respect, and community.
• All other duties as requested.

QUALIFICATIONS

• Good reading, writing, and oral proficiency in the English language.
• Minimum two years’ experience in a similar position with a full-service hotel or restaurant.
• Food service certification required.
• Must be able to perform job functions with attention to detail and speed and accuracy with the ability to remain calm and resolve problems using good judgement.
• Ability to work effectively with co-workers as part of a team and with minimal supervision.
• Flexibility to work a varied schedule, which may include weekends and holidays.
• Ability to lift and carry up to 40 pounds on own and up to 100 pounds with assistance.
• Ability to stand and walk for entire shift.
• Requires writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability, and visual acuity.

We are an equal opportunity employer and consider all qualified applicants without regard to legally protected characteristics. Employment decisions are made based on qualifications, merit, and business need. Reasonable accommodation(s) may be provided through the interactive process to enable qualified applicants and associates to perform the essential functions of the position.

Offers of employment are contingent upon the successful completion of a background check, and we participate in E-Verify to confirm employment eligibility.