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Posted Date October 5

Utah_Valley_Convention_Center

Job Title Executive Chef
Company Utah Valley Convention Center
Job Type Full Time
Job Number 100518103
Level Management

Position Requirements

Qualifications:

  • Minimum of 5 years in similar position in an upscale banquet, hotel, or convention center setting with prior supervisory experience.
  • Must be able to stand for extended periods of time.
  • Ability to speak clearly so that listeners may understand.
  • Must be able to make fast, simple, repeated movements of fingers, hands, and wrists.
  • Ability to bend, stretch, twist, or reach out with the body, arms and/or legs.
  • Must be able to lift, push, pull, or carry heavy objects.
  • High school diploma or equivalent GED.
  • Must have completed formal training and complete on-the-job training.
  • Must have a good sense of taste to ensure that the intended flavor profile is met.
  • Must have training from a professional technical school, two or four year college, or special culinary school.
  • Experience in culinary training-including menu planning, food preparation, and selection and storage of food.
  • Apprenticeship through culinary institute, trade unions, or professional association.
  • State issued Health Certificate and immunizations are required.
  • Must be Serve Safe certified.
  • CEC or CSC preferred

Position Description

The Chef will oversee the direction of the kitchen’s daily activities in accordance with company policies, standards, and objectives to ensure a positive guest and employee experience. The Chef is responsible for kitchen profitability and will maintain a positive, productive, and compliant work environment. The Chef is responsible for all kitchen operations; including: food cost, labor cost, and kitchen sanitation standards in all food production areas. The Chef oversees the preparation of all food; helps in the planning of meals, and developing menus and writing recipes. The Chef will provide daily communication to the Director of Food and Beverage concerning all culinary operations.

Job Duties: (including to but not limited to)

  • Ensures budgeted food cost percentages are achieved through effective control measures including: portion controls, food inventory rotation measures, correct ordering procedures, receiving and food storage procedures, inventory security procedures, and waste control.
  • Ensures that production sheets are followed.
  • The Chef must use approved food ordering tools and follow correct food ordering procedures to ensure that inventory limits are maintained at appropriate levels.
  • Maintains monthly food inventory sheets with monthly transfers of food products to other cost centers.
  • Maintains organization of food storage areas. (Food inventory must be done shelf to sheet).
  • Chef inspects food products upon delivery from vendors to ensure food quality standards are met and correct order amounts are delivered.
  • Responsible for all concessions and café food production.
  • Prepares food according to approved recipes.
  • Maintains clean kitchen equipment and ensures that all equipment is in working order.
  • Completes monthly preventive maintenance forms on equipment in the kitchen.
  • Notifies appropriate personal by email and personal contact when a piece of kitchen needs to be repaired.
  • Directs the work of the sous chef, lead prep cook, prep cooks and kitchen workers.
  • Maintains a clean kitchen. At the end of the day there should be NO food debris on the floor, walls, equipment, work tables, ceilings, or any other surface located with-in the kitchen area. This same standard must be maintained in all food production areas outside of the main kitchen. The Chef must maintain this standard.
  • Schedules hood cleaning on a quarterly basis with hood cleaning contractor and oversees their staff’s activities while they are on property.
  • Ensures that health department audits are passed with the highest score possible and follows all health department food safety standards.
  • Ensures that Ops Analitica kitchen audits are completed monthly.
  • Guide, direct and motivate kitchen employees.
  • Follows all OSHA safety policies.
  • Conducts safety training when need for culinary staff.
  • Conduct daily safety audits of kitchen to ensure of there is a safe environment.
  • Attends weekly food and beverage meeting and staff meeting; communicates with supervisors, peers, and subordinates in a professional manner at all times.
  • Completes bi-weekly work schedules for kitchen employees and enters their schedules into (ADP) and (When I Work) computer programs.
  • Document and record all personnel discipline information. Work with Human Resources for personnel discipline issues.
  • Interviews and hires new staff for openings in the kitchen.
  • Works with temporary staffing agencies when extra staff is needed.
  • Looks for creative new ways to enhance the banquet, café, and concession menus recipes and presentation.
  • Willingness to work nights, weekends, holidays, and long hours as required.
  • Other duties as assigned by Director of Food and Beverage.

 

Special Characteristics and Knowledge:

  • Have a high level of social contact. Ability to work closely with kitchen staff, but also spend time alone cooking.
  • Must be able to supervise, coach, and train employees.
  • Provide excellent service to customers.
  • Deal with external customers such as food suppliers.
  • General knowledge for the health and safety of patrons and staff.
  • Must be sure that all details of the job are performed and their work is accurate.
  • Must be constantly aware of changing events, such as staff or supply shortages.
  • Ability to express ideas clearly when speaking or in writing.
  • Ability to read and understand written information
  • Must be exact in their work. Errors could cause safety hazards for themselves and other workers.
  • Identify problems and review information.
  • Must be constantly aware of frequently changing events in cooking processes.
  • Ability to repeat the same physical activities.
  • Quickly and accurately compare letters, numbers, objects, patterns, or pictures.
  • Must maintain high level of concentration.
  • Must be able to multi-task.
  • Knowledge of the rules and uses of numbers in mathematics. Areas of knowledge include arithmetic.

 

 

EOE, DFWP

Position  Available  Available now
Salary Range

$DOE

Contact Name Danny Wheeler
Title General Manager
Company Explore Utay
Address 220 W Center Street
City, Zip Provo, UT  84601
Email dwheeler@utahvalleycc.com
 

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