Weekend Chef Jobs in Lubbock, TX (NOW HIRING)

Working Environment:

• ¨ Interior of hotel, in all Food and Beverage areas, with exposure to humidity and extreme temperatures
• ¨ Exposure to Food and Beverage hazardous cleaning chemicals.
• ¨ Exposure to food items and beverages.
• ¨ Exposure to sharp objects and handling of sharp objects
• ¨ Exposure to hot and cold environments and handling of hot and cold objects

DUTIES & FUNCTIONS:

• Training of exceptional staff
• Follow Executive Chef guidelines on cooking technique and plating
• Managing and controlling of inventory
• Managing employee training, coaching, code of conduct, professionalism, and morale.
• Marketing and promotions of F and B outlets
• Implement Hotel rules and regulations and follow all Standards of Procedures
• Maintain atmosphere, theme, and appearance of F and B outlets
• Inspect facilities for safety and quality control
• Maintain vendor relationships
• Maintain all employee certifications to be current and up to date
• Maintain kitchen conditions at a high clean standards
• Follows Health and Safety laws and standards and maintain a high grade of inspection
• Ensure safety of F and B outlets
• Ensure all employees are properly uniformed and ready to work
• Handle employee and guest issues with professionalism and immediacy
• Proper utilization of excess food product for lowest possible attainable food cost
• Ensure Food Prep as required in a timely manner
• Follow Executive Chef orders as directed
• Ensures the quality and preparation of dishes meets Executive Chef standards at all times

• Relentlessly train and motivate culinary staff

• Maintain budgeted food costs
• Assist in the training and motivation of front of house staff
• Assists in ensuring kitchen labor expenses are maintained according to budget and forecast.
• Participate in off property culinary events to promote awareness of hotel outlets
• Visit tables and maintain an active presence on the dining room floor as appropriate.
• Ensure all standards are adhered to in the presentation of outlet service, with servers actively hitting all potential point of upselling service such as appetizers, dessert, wine, etc.
• Ensure ticket times are managed to the benefit of the guest experience.
• Thoroughly review all BEO’s, communicating effectively to the culinary team and ensuring all banquet and catering meals are carried out flawlessly.
• Investigate and resolve any service issues properly addressing both internally recovering the guest as appropriate.
• Maintain a safe, clean operating environment, ensuring compliance to all local health codes and regulations.
• Be on call 24/7 for any emergency situations that may arise
• Be available to do Manager on Duty weekends as required

    Basics:

• Attend required meetings.
• Conduct a professional manner in all areas of correspondence
• Keep work areas clean, sanitized, and organized.
• Be extremely courteous to all customers and fellow employees.
• Report unsafe conditions to your supervisor immediately.
• Maintain hotel equipment in proper working conditions.
• Any other duties assigned by your immediate supervisor.

Knowledge and skills:

• Demonstrates commitment to Valencia Group Hospitality operating principles and philosophies.
• Holds self and others accountable for achieving results.
• Addresses conflict in a timely manner.
• Contributes to team results.
• Deals with change effectively.
• Makes decisions, including employees/team and commits to a course of action with available information.
• Develop an understanding of all VGSOP’s and LSOP’s pertaining to Culinary Operations, those impacted by Culinary Operations, and VGSOP’s and LSOP’s pertaining to the hotel as a whole, effectively adhering to and/or putting those policies into practice.

Leadership Skills:

• Establishes effective, two-way communication with all subordinates.
• Effectively coaches and develops all members of the culinary team.
• Finds opportunities to develop all members of the culinary team.
• Effectively conveys operating standards to all members of the culinary team.
• Assists Executive Chef in holding all members of the culinary team accountable for performing to standards.

Relationship Skills: 

• Always applies the principles of trust, honesty, respect, integrity, and commitment.
• Develops working relationships with vendors, contractors, city officials and others to ensure the best interests of the hotel are a primary focus.
• Helps to establish confidence in the culinary team among peers throughout the hotel and throughout Valencia Group.
• Report unsafe conditions