Head Laborer Jobs in Chelsea, OK (NOW HIRING)

The beautiful Shangri-La Resort + Golf Club, located at the tip of Monkey Island in the center of northeast Oklahoma's Grand Lake O' the Cherokees, is currently accepting applications for an Executive Chef for the Food & Beverage department. Are you looking for a rewarding job? We're hiring an enthusiastic and hardworking individual to join our team! If you're looking for a great way to earn income, gain hands-on experience, and work in a fun and fast-paced environment, we have the perfect opportunity for you.
JOB DESCRIPTION
Under the direct supervision of the Director of Culinary & Beverage Experience, the Executive Chef is responsible for all aspects of managing the kitchen and kitchen staff, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinate the purchase of all food and develop menus, maintaining approved food costs and labor costs.
REPORTS TO Director of Culinary & Beverage Experience
KEY RESPONSIBILITIES

• Confers with the Director of Culinary & Beverage Experience on present and proposed practices and procedures.
• Responsible for controlling food and labor cost for the hotel while maximizing guest satisfaction by utilizing all of the tools available.
• Attend food and beverage executive meetings, department head meetings and liaise with management to coordinate kitchen department activities with other departments and hotel policies.
• Create all hotel menus in a creative and trendsetting manner, respecting the Shangri-La Resort core values of authentically local, unrivalled presence and engaging service.
• Conduct departmental meetings for training and discussion.
• Must have expert knowledge in large volume catering in all markets particularly corporate, convention and social markets.
• Determine all food specifications and coordinate all ordering of food and kitchen supplies. To work closely with the Manager of purchasing in buying all food products
• Take the lead role in customizing the culinary experience for all our guests.
• Conduct interviews for prospective applicants for job vacancies in conjunction with the Human Resources department on employment and other employee relation matters
• Responsible for the overall payroll and scheduling of staff to meet business fluctuations.
• Responsible for the financial performance of the culinary operation; must have a sound knowledge of budget creation and implementation.
• By training apprenticeships, the Executive Chef is responsible for meeting with the coordinator of the apprenticeships regularly.
• Review sales and food cost daily; resolve any discrepancies with the Controller.
• Ensure that excess items are utilized efficiently.
• Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary.
• Interview and hire new personnel according to hotel policies and standards.
• Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands.
• Comply with attendance rules and be available to work on a regular basis.

QUALIFICATIONS & SKILLS
To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent

• Leads with courage - Provides a culture of accountability
• Execution of plans - Utilizes our systems, tools, and resources to accomplish results and achieve goals
• Advanced level of written, verbal, and interpersonal communication skills.
• Ability to implement and uphold service standards
• Effectively motivate employees and maintain a cohesive team
• Ability to prioritize and organize work assignments
• Ability to work well in stressful, high-pressure situations
• Ability to work with and understand financial information, data, and basic arithmetic functions
• Ability to maintain and build relationships with existing and potential clients as well as industry contacts
• Supervisory and leadership responsibilities include achieving results through providing direction and accountability of culinary team members within the culture and policies established
• High school diploma or equivalent preferred
• Must have 10-12 years of relevant work experience required
• Must have previous Executive Chef experience
• Must have experience within a 4-Diamond luxury brand/resort
• Must have experience managing multiple outlets
• Must be able to work with all products and food ingredients involved
• Must be able to operate, clean, and maintain all equipment required in job functions
• Must have the ability to plan and develop menus and recipes
• Must have the ability to apply basic supervisory skills to plan, organize, direct, coach, train, and discipline as necessary
• Must be able to ensure security of kitchen access, products, and hotel property
• Must be 18 years of age or older
• Must be able to maintain professional status through interface with customers, management, and co-workers

PERFORMANCE STANDARDS
Customer Satisfaction:
Serve as a guest relations ambassador, delivering exceptional service every moment of the day.
Exhibit professionalism, courtesy, and respect towards guests and associates under all circumstances.
Strive to create memorable guest experiences, maintaining Shangri-La's high service standards.
Work Habits:
Follow established work procedures and policies, maintaining punctuality and reliable attendance.
Adapt to changes in the work environment with a positive attitude.
Approach problem-solving proactively, seeking assistance when needed and continuously improving skills.
Safety & Security:
Adhere to Shangri-La's safety and security policies, including key controls and proper handling of chemicals.
Exercise care when lifting heavy objects and promptly report any safety concerns or hazards.
Ensure compliance with emergency procedures to maintain a secure environment for guests and associates.
PHYSICAL DEMANDS
While performing the duties of this job, the employee regularly is required to stand and walk for extended periods; use hands to handle or feel; reach with hands and arms; and talk or hear. The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl and lift more than 100lbs. Physical stamina and a proper mental attitude to work under pressure at a fast pace are essential. Must have the mental fortitude to handle the pressures of multiple tasks while providing excellent guest service.
WORK ENVIRONMENT
The duties of this position are primarily performed in indoor climate conditions.