Credit One Bank Careers

Executive Chef in Las Vegas, NV at Credit One Bank

Date Posted: 6/26/2018

Job Snapshot

Job Description

Position Summary

This position is responsible for directing all aspects of food and beverage for employee cafeteria and catering events. Will be responsible for achieving revenue and income objectives, customer service objectives,      establishing   departmental   policies/procedures,   developing/monitoring   annual departmental budgets to ensure profitable operation of the food and beverage. Additionally will be responsible for all aspects of supervision of subordinates.

Summary of Essential Job Functions

  • Prepares and cooks a wide variety of foods on a regular basis and for special functions.
  • Able to make business decisions and resolve arising problems while working under pressure as well as handle multiple projects simultaneously in a demanding work environment.
  • Must cover periods of transition in cafeteria during shift changes/breaks, including opening and closing of cafeteria.
  • Monitors food preparation methods, quality, portion sizes, garnishing, presentation, and consistency.
  • Coordinates the preparation of food with the Kitchen Supervisor.
  • Prepares annual budget for food and beverage.
  • Must have P&L knowledge to effectively identify financial trends and operational problems.
  • Establish departmental standards, guidelines, and objectives.
  • Identify ongoing opportunities such as cost of sales, inventory par levels, and policies & procedures to most effectively implement changes in operation improvements and allocation of resources.
  • Responsible for keeping food cost and labor cost within established budget.
  • Responsible for negotiating and the ordering of food and supplies.
  • Ability to create new, diverse recipes and interpretation of existing recipes to plan the weekly specials menu with implementation of vegetarian options with Kitchen Supervisor.
  • Responsible for development of new menu items and pricing as necessary.
  • Manage cleanliness/sanitation requirements to include kitchen, food preparation areas, and staff.
  • Enforce proper sanitation and cleaning of employee cafeteria per local Health Department regulations.
  • Responsible for all planning, coordinating, set up, implementation, and cleanup of catering requests.
  • Perform monthly inventory.
  • Assists with daily deposits, scheduling of cash pickups, and change orders.
  • Ensure facility and all equipment are regularly maintained and oversee all necessary repairs.
  • Assist with the hiring, training and motivation of new and existing kitchen staff members.

 

Job Requirements

Position Requirements

  • Must have 5 years of supervisory experience.
  • Must have 5 years of experience in food management.
  • Knowledge of food and beverage production and preparation techniques.
  • Familiarity with the latest in food service and beverage service equipment.
  • Knowledge of and previous experience with financial planning and analysis.
  • Creative abilities with designing menus. Follow best practices for menu creation.
  • Must be able to lift and maneuver 75 lbs.
  • Must maintain current Health Card.
  • Proven problem solving skills.
  • Must be able to function under pressure.
  • Good oral and written communication skills.
  • Must have working knowledge of Microsoft Office software to include Word, Excel, and Outlook.
  • Must have a bachelors' degree in a food related field or equivalent five years of Food and Beverage management experience in lieu of the degree.

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