Fine-Dining Executive Chef | Health Benefits, 401k & PTO

Apploi; Spanish Springs (NV); Vor Ort; USD 70.000 - 75.000; Vollzeit

Benefits dieser Stelle

Competitive Wages

Health Insurance

401k

Paid Time Off

Education Assistance

Longevity Bonuses

Voluntary Benefits

Zusammenfassung

Cascades of the Sierra in United States is seeking an Executive Chef to oversee daily food and beverage operations for our community. You will supervise culinary staff, plan menus for breakfast, lunch, dinner, and special events, and ensure high standards of sanitation and guest satisfaction.

In coordination with the Dining Services Director, you will manage inventory, handle purchasing, recruit and train staff, and respond to resident inquiries.

Qualifikationen

• Experience with special diets and meals for large groups.
• Ability to lead and supervise staff; management experience preferred.
• Strong problem solving and calm handling of emergent situations.
• Culinary Arts Degree preferred with related experience.
• Excellent time management and prioritization.
• Ability to implement and carry out changes effectively.
• Proven ability to recruit, hire, train and manage food service staff.
• Strong interpersonal communication with residents and staff.

Aufgaben

• Function as supervisor over cooks and other food service staff.
• Maintain sanitation standards per regulations.
• Purchase and manage inventory of food and kitchen supplies.
• Plan menus for daily meals and special events.
• Answer resident inquiries about food service and dining.
• Coordinate workflow to meet deadlines and policies.
• Develop good working relations with intradepartmental staff.

Kenntnisse

Staff supervision

Dietary knowledge

Problem solving

Time management

Interpersonal communication

Menu planning

Restaurant operations

Ausbildung

Culinary Arts Degree

Food Workers Card or ServSafe Certificate

Jobbeschreibung

Cascades of the Sierra in United States is seeking an Executive Chef to oversee daily food and beverage operations for our community. You will supervise culinary staff, plan menus for breakfast, lunch, dinner, and special events, and ensure high standards of sanitation and guest satisfaction.

In coordination with the Dining Services Director, you will manage inventory, handle purchasing, recruit and train staff, and respond to resident inquiries.