Executive Chef Culinary Director Jobs in Spring, TX

Introduction...

Overview

Responsibilities

• Directs all kitchen staff in the operation of all F&B outlets. Directly supervises Sous Chef and oversees the supervision of all Kitchen employees and duties.
• Coach, monitor, and develop team members for improved performance; issuing timely performance evaluations on subordinates and offering developmental guidelines and resources to achieve goals.
• Always maintains a positive attitude, supporting the policies of Senior Management.
• Adheres to established department and property policies and procedures regarding guest service standards.
• Must maintain the strictest confidence of all confidential information.
• Establishes standards of quality, quantity control, taste and presentation for F&B personnel through standards established locally, and in coordination with corporate standards and policies.
• Conducts culinary meetings.
• Responsible for the overall performance of the culinary operation, including food quality, food cost, labor cost, menu production, staffing, training, and department profitability.
• Monitors food cost against budget and established targets and takes corrective action when food cost, waste, spoilage, portioning, purchasing or production variances exceed expectations.
• Develops production plans based on projected attendance.
• Forecasts food production for racing days and special events.
• Adjusts production based on advance ticket sales and historical sales.
• Coordinates food production across all outlets.
• Establishes event-day prep schedules.
• Coordinates food deliveries to concessions and other outlets.
• Plans for peak-volume periods and rushes.
• Develops menus and production plans for concerts, festivals, racing events, private events and catered functions.
• Conducts post-event reviews of food sales, waste, shortages and overproduction.
• Adjusts future production based on event performance.
• Be physically present during major racing days and high-volume events.
• Maintains communication with all other departments.
• Works closely with Purchasing department to ensure proper quality is purchased and received and at a fair price.
• Creates and maintains a sound working relationship with all preparation personnel.
• Is familiar with health requirements, OSHA regulations and Department of Labor regulations as they pertain to all kitchen and restaurant employees.
• Establishes a sound working relationship with local health/sanitation agency.
• Complies with departmental policies as well as with Company rules, regulations and policies.
• Assists in development of food specifications.
• Reviews all recipes regularly to ensure maximum profitability.
• Adheres to all purchasing and receiving procedures.
• Develops portion control for all items by conducting regular butcher tests and tests of canned goods to determine yield and quality.
• Ensures that cost control procedures are adhered to.
• Approves all food requisitions, inter-kitchen transfers and production quantities and special food requests.
• Monitors labor hours and labor cost against budget and adjusts staffing, scheduling, production methods and employee assignments to maintain labor efficiency.
• Develops staffing plans based on projected attendance, event requirements and expected sales volume.
• Prevents the spoiling and contamination of foods by enforcing proper sanitation practices and ensuring compliance with company policy and health regulations.
• Supervises delivery of food to ensure the highest level of quality.
• Supervises the sanitation of the F&B Operations.
• Develops menus for holidays, special events and promotions.
• Supervises the development of daily specials.
• Supervises the introduction of special dishes and tests new items.
• Ensures a variety of menu items offering local and seasonal specialties.
• Supervises the creation of attractive food displays.
• Visits competitive food, hospitality and entertainment operations to identify opportunities for menu, pricing, service and operational improvements.
• Participates in marketing, promotional and special events as needed to support the Food & Beverage operation.
• Adheres to Quality Standards for Food & Beverage.
• Supervises chefs, kitchen cooks, salad prep, desert prep, concessions cooks, dish room staff, commissary, and buffet attendants.
• Checks all food for taste, temperature and eye appeal.

Requirements