
Executive Chef Position Available
15 hours ago
Key Responsibilities:
- Prepare food items according to menu requests from supervisors.
- Possess advanced knife handling skills.
- Work in any kitchen section with ease.
- Understand culinary terms and food knowledge.
- Read, understand, and prepare recipes accurately.
- Be proficient in completing tasks efficiently.
- Follow Public Health standards as per expectations within the assigned section.
- Maintain area preparation for announced or unannounced inspections.
- Report for duty at assigned times and follow supervisor instructions.
Financial Management:
- Responsible for cost containment through proper use of resources.
Leadership Qualifications:
- No supervisory responsibilities are associated with this role.
Requirements and Expectations:
- A minimum of 4 years experience in an upscale hotel, resort, cruise ship, or convention banqueting service, with at least 2 years as a Line Cook (shipboard experience preferred).
- A culinary school degree is required.
- Strong management skills in multicultural environments.
- Excellent communication, problem-solving, decision-making, and people skills.
- Superior customer service, teambuilding, and conflict resolution skills.
- Knowledge of personalized service principles, including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
- Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
- Intermediate computer software skills required.
- A good understanding of basic accounting principles, such as numbering flow, debits/credits, adjusting entries, and corrections.
- Ability to write reports and business correspondence.
Internal Candidate Requirements:
- Completion of at least one contract as Commis Cook with a performance rating of satisfactory or above, along with demonstrated leadership skills.
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