Great American Steakhouse
Corporate Chef
Great American Steakhouse, El Paso, Texas, us, 88568
The Corporate Chef is responsible for overseeing all culinary functions for the restaurant. This position will work continually to improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. The Corporate Chef must ensure that sanitation and food standards are achieved. Areas of responsibility include overseeing all food preparation areas, including food cost and labor.
Managing cost controls and controlling expenditures for the account
Planning and creating seasonal menus
Purchasing and managing inventory
Rolling out new culinary programs in conjunction with marketing, culinary team
Other Duties include:
Leads kitchen management team (Sous Chef and Culinary Supervisors)
Provides direction for all day-to-day operations
Ensures property policies are administered fairly and consistently
Reviews staffing levels to ensure that guest services and operational needs and financial objectives are met.
Develops and implements guidelines and control procedures for inventory
Manages department controllable expenses including food costs, supplies, uniforms and equipment
Participates in the budgeting process for areas of responsibility
Knows and implements brand standards
Demonstrating new cooking techniques and equipment to staff
Ability to instill safety and sanitation habits in all employees.
Teach culinary team the importance of consistency in preparation and presentation
Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations
Responds to and handles guests problems and complaints
Thorough knowledge of food handling and preparation techniques
Ensure that level of quality, portion control, and plate presentation is adhered to consistently
Coach and counsel employees to reflect and exceed Great American service standards and procedures
Qualifications
A minimum of 3-5 years of high volume Executive Chef experience required
Culinary Arts Degree, equivalent experience and training will be considered
Prior experience in hospitality culinary management.
Comprehensive knowledge of operations.
Demonstrated skills in leading a diverse team with varying degrees of experience.
Ability to teach and inspire team members to be their best every day.
Must have a flexible schedule to work during days, nights, weekends, and some holidays as needed
Managing cost controls and controlling expenditures for the account
Planning and creating seasonal menus
Purchasing and managing inventory
Rolling out new culinary programs in conjunction with marketing, culinary team
Other Duties include:
Leads kitchen management team (Sous Chef and Culinary Supervisors)
Provides direction for all day-to-day operations
Ensures property policies are administered fairly and consistently
Reviews staffing levels to ensure that guest services and operational needs and financial objectives are met.
Develops and implements guidelines and control procedures for inventory
Manages department controllable expenses including food costs, supplies, uniforms and equipment
Participates in the budgeting process for areas of responsibility
Knows and implements brand standards
Demonstrating new cooking techniques and equipment to staff
Ability to instill safety and sanitation habits in all employees.
Teach culinary team the importance of consistency in preparation and presentation
Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations
Responds to and handles guests problems and complaints
Thorough knowledge of food handling and preparation techniques
Ensure that level of quality, portion control, and plate presentation is adhered to consistently
Coach and counsel employees to reflect and exceed Great American service standards and procedures
Qualifications
A minimum of 3-5 years of high volume Executive Chef experience required
Culinary Arts Degree, equivalent experience and training will be considered
Prior experience in hospitality culinary management.
Comprehensive knowledge of operations.
Demonstrated skills in leading a diverse team with varying degrees of experience.
Ability to teach and inspire team members to be their best every day.
Must have a flexible schedule to work during days, nights, weekends, and some holidays as needed