Vacancy : Executive Chef
Company Name : TG Administration LLC
Company Location : Las Vegas, NV 89145
Angel Park Golf Club in Las Vegas, NV excited to announce the exceptional career opportunity of Executive Chef. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to the clubs managed by Troon.
The Executive Chef is responsible for the overall culinary operation of the club. Develops menus, food purchasing specifications and recipes. Develops and monitors food and labor budgets for culinary staff. Maintains the highest professional standards for food quality and sanitation.
General Description of Duties and Responsibilities
Delivers and promotes prompt, courteous and friendly service to all members, guests and employees.
Hires, trains, supervises culinary staff
Motivates and directs staff member’s daily
Verifies that kitchen staff follow all recipes and portion servings correctly and according to menu specifications.
Controls labor cost by properly scheduling staff, improving productivity and reviewing daily punch report.
Ensures food quality by maintaining the highest standard of personal hygiene, proper food handling techniques, and a clean, well-maintained physical plant.
Places food and supply orders as appropriate
Receives products and verifies invoice pricing, quantity and that the product meets facility’s specifications.
Plans menus with Club Manager / Director of Food & Beverage for all dining rooms in club, considering costs, demand, health consciousness, and other applicable factors.
Actively participates as a member of the management team.
Establishes controls to minimize food and supply waste, and theft.
Assists Club Manager / Director of Food & Beverage in the preparation of budgets for the culinary departments.
Cooks and directly supervises the cooking of items that require skillful preparation
Plans and manages the employee meal program.
Protect and maintains all company supplies and assets according to company policies.
Obtains and maintains up-to-date health and public safety material.
Evaluates and ensures that all recipes, food preparations and plate presentations are consistent with commitment to quality.
Experience / Education / Certification Requirements
High school diploma.
Culinary degree and or extensive experience in upscale Food & Beverage establishment.
Prior experience as executive, sous chef or working chef.
Proven leadership experience.
Obtain and maintain current foodservice certification.
Able to communicate effectively in both verbal and written formats.
Able to delegate responsibilities.
Able to develop, lead, train and manage a team.
Computer literate with accurate typing skills.
Able to perform arithmetic computations for budgeting and cost analysis.
Ability to direct and operate restaurants and banquet facilities.
Understanding of local, state and federal health and sanitation laws.
Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives and dish machine.
Ability to work in a high energy and demanding environment.
Strong organizational, leadership and problem-solving skills.
Team player with ability to take direction.
Able to successfully work Pantry, Sauté, Line, Broiler, Helper, Dish and Expo stations
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