Executive Chef Job Vacancy at Leonesse Cellars (38311 De Portola Rd, Temecula, CA 92592)

Vacancy : Executive Chef
Company Name : Leonesse Cellars
Company Location : 38311 De Portola Rd, Temecula, CA 92592

Job Description

Job Description:
Job Summary: The Executive Chef sets and achieves the highest standards in the overall operation of the restaurant. In particular, a majority of the Chef’s time is spent supervising and directing the operations and workforce, making staffing decisions, ensuring customer satisfaction and product quality, managing the restaurant’s financial performance, and marketing the restaurant. Will oversee kitchen operations including the preparing, seasoning, and cooking of dishes such as soups, meats, vegetables, or desserts in the restaurant. May order supplies, keep records and accounts, price items on the menu, or plan menu and provide departmental training and development and maintain employee-related suggestion and recognition programs.
Work Style

Dependability — This position requires the candidate to be highly reliable, responsible, and dependable, and fulfilling obligations as assigned and/or tasked.

Stress Tolerance — Job requires accepting criticism and dealing calmly and effectively with high stress situations.

Leadership — This position requires an ability to lead, take charge, and offer opinions and direction as and when needed.

Self-Control — This position requires maintaining composure and the ability to keep emotions in check, controlling anger, and avoiding aggressive behavior, in all situations as they may present themselves.

Attention to Detail — This position requires careful attention to detail and being extremely thorough in completing work tasks

Adaptability/Flexibility — This position requires being open to change (positive or negative) and to considerable variety in the workplace.

Initiative — This position requires a the candidate to take on responsibilities and challenges as meets the needs and direction of the business.

Achievement/Effort — This position requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks.

Integrity — This position requires being honest and ethical.

Persistence — This position requires the candidate to possess the ability to persist in the face of obstacles.
Task

Knows and creates all menu items offered at the restaurant upon approval from owners.
Provides build sheets and photographs so all staff can accurately answer menu questions items in regard to preparation methods, ingredients, portion sizes and side items accompanying the dishes.
Sets all specifications for substitutions for items on the menu.
Properly maintains all recipe cards, for batch and item recipes.
Maintains 5 star health and sanitation rating with department of health.
Ensures that proper food controls are in place to maintain an appropriate level of cost of goods; is within 0.5 percent of the targeted food cost of goods.
Check the quality of raw or cooked food products to ensure that standards are met.
Monitor sanitation practices to ensure that employees follow standards and regulations in line with all Federal, State and Local Health Department practices.
Check the quantity and quality of received products.
Order or requisition food or other supplies needed to ensure efficient operation.
Implements proper people practices regarding interviewing, selection, training and employee relations.
Meets uniform and appearance standards.
Supervise or coordinate activities of cooks or workers engaged in food preparation.
Inspect supplies, equipment, or work areas to ensure conformance to established standards.
Determine how food should be presented and create decorative food displays.
Create specials at least one week ahead of time and properly cost and price each item.
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Estimate amounts and costs of required supplies, such as food and ingredients.
Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
Develop, design and implement new recipes and menus as meets the needs of the business or at the direction of leadership.
Maintain all current Certifications, Certificates, and Permits attached to the business or implement new items at the direction of leadership.
Protect, preserve, maintain and account all assets of the company.
Maintain, observe and enact all employment codes as required by Federal, State and local ordinance.
Maintain and ensure adequate first responder equipment is in good order and all first aid kits are maintained at all times temporary, mobile and stationary.

Detailed Work Activity
Thinking Creatively — Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.

Arranging, decorating or garnishing food items

Decorate cakes (If needed)

Develop new menu items
Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.

Determine food or beverage costs
Coordinating the Work and Activities of Others — Getting members of a group to work together to accomplish tasks.

Direct and coordinate activities of workers and staff

Direct and coordinate food or beverage preparation
Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.
Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.

Follow recipes

Read work orders, instructions, formulas, or processing charts
Inspecting Equipment, Structures, or Material — Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
Resolving Conflicts and Negotiating with Others — Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others in keeping or at the direction of Leadership.
Resolve or assist workers to resolve work problems Communicating with Supervisors, Peers, or Subordinates — Providing analytical or other information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.

Distinguish colors

Identify cut or grade of meat

Recognize customer intoxication

Understand government health, hotel or food service regulations
Monitoring and Controlling Resources — Monitoring and controlling resources and overseeing the spending of money.

Requisition stock, materials, supplies or equipment

Monitor and control food waste
Guiding, Directing, and Motivating Subordinates — Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.

Monitor worker performance
Developing and Building Teams — Encouraging and building mutual trust, respect, and cooperation among team members
Evaluating Information to Determine Compliance with Standards — Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.

Inspect facilities or equipment for regulatory compliance

Oversee work progress to verify safety or conformance to standards
Performing for or Working Directly with the Public — Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.
Estimating the Quantifiable Characteristics of Products, Events, or Information — Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.

Cook in quantity

Estimate materials or labor requirements

Price items on menu
Judging the Qualities and Quantities of Items, Materials, Supplies or Products, Services, or People — Assessing the value, importance, or quality of items (as described above) or people.
Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems and accurate and timely reporting as where needed or prescribed.
Organizing, Planning, and Prioritizing Work — Developing specific goals and plans to prioritize, organize, and accomplish your work.

Modify work procedures or processes to meet deadlines

Plan menus
Scheduling Work and Activities — Scheduling events, programs, and activities, as well as the work of others.

schedule employee work hours

schedule restaurant reservations
Handling and Moving Objects — Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.

bake breads, rolls, or other baked goods

cook meals

knead, shape, cut, or roll food products by hand

mix ingredients according to specifications

perform a variety of food preparation duties other than cooking

use knives
Performing General Physical Activities — Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials
Processing Information — Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data.

Investigate customer complaints

Measure or weigh ingredients for food preparation
Staffing Organizational Units — Recruiting, interviewing, selecting, hiring, and promoting employees in the kitchen.
Coaching and Developing Others — Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Communicating with Persons Outside Organization — Communicating with people outside the organization, representing the organization to customers, the public, and other external sources. This information can be exchanged in person, in writing, or by telephone or e-mail.
Training and Teaching Others — Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.

conduct training for personnel
Accurate Analyzing Data or Information — Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts.
Developing Objectives and Strategies — Establishing long-range objectives and specifying the strategies and actions to achieve them.
Updating and Using Relevant Knowledge — Keeping up-to-date technically and applying new knowledge to your job.

Use knowledge of food handling rules

Use oral or written communication techniques
Selling or Influencing Others — Convincing others to buy merchandise/goods/services or to otherwise change their minds or actions.
Assisting and Caring for Others — Providing personal assistance, emotional support, or other personal care to others such as coworkers or customers.
Controlling Machines and Processes — Utilizing either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles).

operate baking equipment

operate cooking equipment

operate food decorating equipment

operate food preparation equipment

use specialized bakery equipment
Documenting/Recording Information — Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form.

Maintain production or work records

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