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Posted: Wednesday, February 22, 2017 12:24 AM

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Company Name: Strand Hospitality Services

Required Travel: 0-10%
Min Education: BA/BS/Undergraduate
Min Experience: 3-5 Years
Job Function: Executive Chef
Job Type: Full-Time
Salary: $60,000.00 - $70,000.00 (Yearly Salary)

Description
Responsible for all food production including that used for restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards.

DUTIES AND RESPONSIBILITIES
• Plans menus for all food outlets in the Hotel and catered events.
• Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Approves the requisition of products and other necessary food supplies. Establishes controls to minimize food and supply waste and theft.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
• Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Attends food and beverage staff and management meetings.
• Consults with the sales team about food production aspects of special events being planned.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Evaluates food products to assure that quality standards are consistently attained.
• Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
• In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
• Evaluates products to assure that quality, price and related goods are consistently met.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Perform other duties as directed and maintains the ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
• Interview, select, train, supervise, counsel and discipline all employees in a highly professional and efficient manner.

EDUCATION and/or EXPERIENCE
• Bachelor's degree (B. A.) from four-year college or university; or four years related experience and/or training; or equivalent combination of education and experience. Certificate of completion from trade school.

PHYSICAL DEMANDS
While performing the duties of this job, the employee is regularly required to talk or hear. The employee is required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; and stoop, kneel, or crouch. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and distance vision.

Contact Person: Benji Hemilright
Email Address: bhemilright@strandhospitality.com
Phone: 252-394-5856

• Location: Florence, Lake City, South Carolina

• Post ID: 16232351 florence
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