POSITION: Executive Chef
DEPARTMENT: Food & Beverage
REPORTS TO: General Manager & Corporate Regional Director of F&B
FLSA STATUS: Full-Time / Exempt
VENUES: The Oncenter
ESSENTIAL DUTIES AND RESPONSIBILITIES- Research and develop menu items to keep pace with industry trends, local and seasonal ingredients to support restaurant and concession business.
- Inspect recipe compliance and quality control are met throughout the production process.
- Maintain health department score of 90 or above and SAVOR'S 3rd party audit score of 95 or above.
- Create the production schedule to meet business demands.
- Manage department budget to meet and exceed labor and cost of good expenditures.
- Maintains an active role in local hospitality community and professional associations.
- Fiduciary responsibility to operate at peak efficiencies maximizing labor cost of goods and supplies.
- Maintaining all kitchen equipment cleanliness and annual maintenance.
- Continually manage, monitor, and seek labor efficiencies to reduce costs, improve product output and enhance overall guess experience.
- Hiring and Training of all kitchen and stewarding staff to in clued "Serve safe" and any Health department regulations.
- Maintain and manage culinary and stewarding personnel to meet labor and production objectives. Ordering, receiving, and preparing all food items.
- Maintaining food costs and budget goals.
- Produce required product according to Banquet Event Orders for each event.
- Develop proposals for potential clients, to include tastings on larger plated events.
- Entertain prospective clients through Chef's tables.
- Maintains an active role in local hospitality community and professional associations.
- Develop creative menus with food presentations and maintain a quality product.
- Perform other duties as assigned.
SUPERVISORY RESPONSIBILITIES Carries out supervisory responsibilities in accordance with all Legends policies and applicable laws. Responsibilities include, but are not limited to, interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
QUALIFICATIONSTo perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION AND EXPERIENCE- Must have a High School Diploma or GED.
- Minimum eight (8) years of culinary experience in high volume facility producing meals for large events.
- Previous leadership experience preferred.
- Experience working in a union environment is a plus.
SKILLS AND ABILITIES- Must maintain local Health Codes and sanitation HACCP.
- Strong leadership skills with the ability to motivate, develop, and manage a team.
- Ability to communicate in a clear, professional, and courteous manner, which fosters a positive, enthusiastic and cooperative work environment.
- High level of initiative, accountability, and work ethic.
- Customer-focused mindset with a commitment to delivering exceptional guest experiences.
- Professional demeanor and appearance.
- Ability to organize and prioritize work to meet deadlines while multitasking between job functions.
- Work effectively under pressure and/or stringent schedule to produce accurate results and meet deadlines.
- Ability to be creative with food presentations and maintain a quality product.
- Ability to work extended and flexible hours due to business requirements including late nights, early mornings, weekends, and holidays.
LICENSES & CERTIFICATIONSServe-Safe Certified/Food Handlers Certificate
COMPENSATION$80,000-$95,000 annually, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.
WORKING CONDITIONSLocation: On Site at The Oncenter, Syracuse, New York
PHYSICAL DEMANDS- Must have sufficient mobility to perform assigned tasks including constant reaching, bending, stooping, wiping, pushing and pulling for extended periods of time.
- Must have the ability to lift, push, and pull 50+lbs.
- Must be able to stand or walk for long periods of time.
- Ability to work in a noisy, fast-paced environment.
NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies these are the only duties to be performed by the employee occupying this position.
