AEG
Director of Food & Beverage/Executive Chef| Stride Bank Center
AEG, Enid, Oklahoma, United States, 73701
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Overview
The
Director of Food & Beverage/Chef
is responsible for overseeing the direction of the kitchen's daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and positive, productive and compliant work environment. The Director of Food & Beverage/Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision. The Director of Food & Beverage/Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running of all food outlets and events.
The Director of Food & Beverage/Chef is responsible for ensuring quality food and beverage is served to the guests. The Director of Food & Beverage/Chef will prepare and cook meats, soups and sauces and supervise all other aspects of the food and beverage operations. The Director of Food & Beverage/Chef is responsible for the training of all kitchen staff. The Director of Food & Beverage/Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required.
This role pays an annual salary of $59,000-65,000 and is bonus eligible.
Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays).
This position will remain open until December 31, 2024
ResponsibilitiesResponsible for coordinating and supervising the work of kitchen staff to include creating a positive work environment for all staff membersDisplays knowledge of culinary preparation skills and teaches others proper preparation and food presentationManages the control of food and labor costs through proper scheduling and purchasingConducts regular inspections to assure cleanliness and maintenance meet company standardsOversees and manages monthly inventoryResponsible for providing high quality, fresh food products in a timely manner for delivery to guestsPrepares hot and cold foods following portioning requirementsParticipates as a team player with specific responsibilities as related to preparation, excellent service and delivery of productCoordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readinessMaintains sanitation, health and safety standards and training in work areasResponsible for observing and testing foods to ensure proper cookingResponsible for portioning, arranging and garnishing food plates for delivery to guestsResponsible for consulting with managers to plan menus and estimate expected food consumptionMust be a visible presence working on the kitchen floor with staff to ensure quality, efficiency, and overall management of operations
QualificationsBA or BS with business-related major; accounting minor or credits preferred. Equivalent job experience can be substituted for educational requirementsMinimum of 2 - 5 years experience in the food & beverage industryMust have various experience levels in volume feeding, ala carte, fine dining, catering and purchasing storage and handlingAbility to communicate effectively to all levels of staffDemonstrated and verifiable track record of meeting projected costsProfessional appearance and presentation requiredKnowledge of and skill in using computer software, including MS Word/Excel/OutlookMaintains a current Food Handler's card and alcohol service permit if required by state or local governmentWorking knowledge of employee scheduling in a hospitality environmentMust possess excellent organizational and communication skillsWell skilled in all technical and sanitary aspects of food preparation and presentationTechnical Proficiency and experience demonstrating verifiable knowledge of food preparation methodsAbility to supervise kitchen staffAbility to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business like and respectful manner which focuses on generating a positive and cooperative work environmentAbility to cost out menus and create new menu items when neededAbility to work well in a team-oriented, fast-paced, event-driven environmentAbility to be detail-oriented, multi-task and effectively prioritize in a continuously changing environmentAbility to work a flexible schedule; able and willing to work nights, weekends and long hoursPossess valid food handling certificate if required by state and federal regulations
Overview
The
Director of Food & Beverage/Chef
is responsible for overseeing the direction of the kitchen's daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and positive, productive and compliant work environment. The Director of Food & Beverage/Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision. The Director of Food & Beverage/Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running of all food outlets and events.
The Director of Food & Beverage/Chef is responsible for ensuring quality food and beverage is served to the guests. The Director of Food & Beverage/Chef will prepare and cook meats, soups and sauces and supervise all other aspects of the food and beverage operations. The Director of Food & Beverage/Chef is responsible for the training of all kitchen staff. The Director of Food & Beverage/Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required.
This role pays an annual salary of $59,000-65,000 and is bonus eligible.
Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays).
This position will remain open until December 31, 2024
ResponsibilitiesResponsible for coordinating and supervising the work of kitchen staff to include creating a positive work environment for all staff membersDisplays knowledge of culinary preparation skills and teaches others proper preparation and food presentationManages the control of food and labor costs through proper scheduling and purchasingConducts regular inspections to assure cleanliness and maintenance meet company standardsOversees and manages monthly inventoryResponsible for providing high quality, fresh food products in a timely manner for delivery to guestsPrepares hot and cold foods following portioning requirementsParticipates as a team player with specific responsibilities as related to preparation, excellent service and delivery of productCoordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readinessMaintains sanitation, health and safety standards and training in work areasResponsible for observing and testing foods to ensure proper cookingResponsible for portioning, arranging and garnishing food plates for delivery to guestsResponsible for consulting with managers to plan menus and estimate expected food consumptionMust be a visible presence working on the kitchen floor with staff to ensure quality, efficiency, and overall management of operations
QualificationsBA or BS with business-related major; accounting minor or credits preferred. Equivalent job experience can be substituted for educational requirementsMinimum of 2 - 5 years experience in the food & beverage industryMust have various experience levels in volume feeding, ala carte, fine dining, catering and purchasing storage and handlingAbility to communicate effectively to all levels of staffDemonstrated and verifiable track record of meeting projected costsProfessional appearance and presentation requiredKnowledge of and skill in using computer software, including MS Word/Excel/OutlookMaintains a current Food Handler's card and alcohol service permit if required by state or local governmentWorking knowledge of employee scheduling in a hospitality environmentMust possess excellent organizational and communication skillsWell skilled in all technical and sanitary aspects of food preparation and presentationTechnical Proficiency and experience demonstrating verifiable knowledge of food preparation methodsAbility to supervise kitchen staffAbility to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business like and respectful manner which focuses on generating a positive and cooperative work environmentAbility to cost out menus and create new menu items when neededAbility to work well in a team-oriented, fast-paced, event-driven environmentAbility to be detail-oriented, multi-task and effectively prioritize in a continuously changing environmentAbility to work a flexible schedule; able and willing to work nights, weekends and long hoursPossess valid food handling certificate if required by state and federal regulations