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Posted: Tuesday, July 11, 2017 3:25 PM

Job Description:/h3:
Executive Chef
Columbia Hospitality is currently seeking an Executive Chef to provide exceptional customer service to all guests at the Salish Lodge and Spa. The position of Executive Chef will be responsible for managing all food production, monthly F and B inventory, purchasing, food and labor costs, ensuring that product presentation, execution, timing and quality of food is upheld. The individual must have the ability to schedule and train staff as well as maintain the cleanliness and organization of the kitchen area along with the safety and sanitation of all the kitchen area. The position will report directly to the General Manager and dotted line to the Corporate Culinary Director.
Kitchen Operations
* Organization; lead by example. Consistently set the level of expectation for Team Members
* Communicate with the Team Members to determine readiness prior to service
* Hold daily meetings in preparation of service to insure all aspects of the service run with solidarity and the Team Members continue to stay well informed
* Ongoing Team Member training to ensure consistent level of production and service
* Physically check the quality and freshness of all mise en place prior to service
* Anticipate needs of service; both a la carte and catered events; checking that the line is set, plates are stocked, and the back kitchen is set
* Has an understanding of the needs and requirements to run Banquet events and an a la carte menu simultaneously utilizing a diverse culinary team
* Job follow through; assure that tasks that have been started are complete
* Care of materials; ensure that kitchen equipment is properly maintained, stored, cleaned and used
* Control the cleanliness of both personal stations and all areas of the kitchen including the dish area, dry storage, prep area, linen, recycling service and all public areas
* Presents a visible identity to guests and interacts with customer feedback directly and in a hands on manner.
* Oversee the daily aspects of all kitchen operations and expediting service
* Create and maintain menu concepts for all outlets within the confines of the core culinary program
* The kitchen is looked at and treated as a whole. Culinary needs to carry forth a holistic approach to its culinary foundation.
* Ensure all prep lists for the next service are completed. Ensure all orders are placed and manage inventory levels
* Organize and expedite any given meal service period with efficiency and finesse
* Dependability; assuring that all tasks are completed consistently. Closing side work and properly closing the kitchen
* Ensure all prep lists and side work is complete for the next services are completed
* Demonstrates advanced culinary product knowledge and technique
* Can excel in basic eye hand coordination and knife skills
* Demonstrates kinetic ability and maneuverability
* Is able to multi task in both peak and slack times
* Ability to perform progressive technique, obtain growth milestones and skill set
* Is able to judge food by, taste, texture and appearance
* Communication and Team Member relation feedback. Communicates positivity with team members
* Communicates with leaders to ensure readiness and is able to ask for help
* Is able to be malleable and accept feedback from both team leader and team members
* Shows the ability to communicate consistently during both peak and off:peak meal service periods
Operations Management and Global Thought
* Supervises and motives Team Members employed in the Food and Beverage and Culinary departments including the Supervisors and Lead Servers. This includes hiring, scheduling, training, inspiring, evaluating and coaching.
* Track and report various operational statistics including revenues, expenses and labor costs.
* Facilitates sales/customer service and operations interface
* Manages division activities, overseeing events up to 125 people
* Inventories su


• Location: Seattle, snoqualmie

• Post ID: 50588723 seattle is an interactive computer service that enables access by multiple users and should not be treated as the publisher or speaker of any information provided by another information content provider. © 2017