Bakn is opening another location in Warrendale, PA
If you are passionate about Pittsburgh's restaurant scene, and have a solid kitchen leadership background, we want to hear from you. Our busy eatery is in need of a hard-working, self-motivated, Executive Chef to join our organization and lead our culinary team. The Executive Chef will lead the kitchen, collaborate on menus and recipes.
The ideal candidate for this position is innovative, enthusiastic and passionate about food. The Executive Chef will be responsible for back-of-the-house (BOH) kitchen functions on an opening, mid- or closing shift to include; guest relations, supervision of all BOH kitchen staff, ordering, food quality, safety and timely execution. The Executive Chef will be responsible for scheduling, staff development, purchasing, and cost accounting and kitchen operations. The Executive Chef is responsible for compliance with local health and safety guidelines in accordance with local government regulations.
• College or Culinary Degree is preferred, or 3+ years as a kitchen manager in a full service (table service with full bar) restaurant
• Excellent reference list and portfolio to demonstrate culinary capabilities and creativity
• Solid track record of success in previous assignments demonstrating upward career tracking
• Strong leadership, business, and organizational skills
• Must be dependable, reliable and motivated
COMPENSATION Commensurate with experience
Applicants should send resumes to Randy Tozzie at firstname.lastname@example.org
Purpose: Overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. The execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards, within the agreed budgetary controls. To advise the Food and Beverage Director on all matters relating to the kitchen area. In conjunction with the Executive Steward, ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
Reports to: Food and Beverage Director
¨ To assist the Food and Beverage Director in budgeting i.e. food cost/payroll/etc.. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action.
¨ Agree with other Food and Beverage Department managers on the market potential for food outlets relating to the market competitors and the availability of the product.
¨ In conjunction with the Food and Beverage Director, plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing.
¨ To work with the Food and Beverage Director with capital expenditure items for the food and beverage department.
¨ Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
¨ To maintain control of the standards for purchasing and receiving items.
¨ Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.
¨ To control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production.
¨ To create recipes and production methods.
¨ To compile new banquet menus when required.
¨ Constantly inspect all food service sections during service time to ensure that the correct standards are maintained!!!
¨ Responsible for control of equipment and scheduling maintenance.
¨ To maintain an up-to-date knowledge of local and international market trends in order to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets.
¨ Maintain an up-to-date knowledge of competitors food production/offering.
¨ Assist in the promotion of in house sales activities, such as culinary festivals, chef specialties and culinary competitions.
¨ To plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime!!!
¨ To interview/recruit suitable staff for the operation, in conjunction with personnel and the food and beverage director.
¨ To oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out!
¨ Be aware of state legislation in employment and industrial relations.
¨ To establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records.
¨ To perform all duties applicable to a department manager within the hotel.
¨ To actively participate in the critical path task sheet for the food and beverage department.
¨ To conduct/attend all required department meetings.
Applicants can apply here.
Prestigious Private Club in Ligonier, PA is seeking highly motivated, talented and skilled culinarians. The right candidate(s) must be a team oriented self-starter with a minimum of three years of experience. Applicants that are culinary graduates demonstrating industry growth and “white tablecloth” experience preferred but not required. We offer competitive wages, benefits and an opportunity to work in a facility with a long-standing tradition of culinary excellence under the guidance of a Certified Master Chef. See the document below for job descriptions. Don’t miss this unique opportunity!
If you are interested in receiving more information, or have any questions, please contact: Brenda Moss, Human Resources Manager at email@example.com
American Culinary Federation
Laurel Highlands Chapter
145 Pavilion Lane
Youngwood, PA 15697