Comcast Spectacor

Executive Chef

US-WY-Casper
Job ID
2017-3007
Group
Spectra - Food Services & Hospitality
Spectra VM - Casper Events Center
Category
Food/Beverage Management
Type
Regular Full-Time

Overview

The Executive Chef oversees the general preparation of all food in the Casper Events Center and Hogadon Basin Ski Lodge.

Responsibilities

  • Measure, mix and cook ingredients according to recipes.
  • Use a variety of pots, pans, knives and other equipment to prepare and serve food.
  • Regulate temperatures of ovens, broilers, and grills.
  • Direct the work of other cooks and kitchen workers. May train cooks and kitchen workers.
  • Clean or inspect equipment or work areas.
  • Keep records of quantities of food supplies used.
  • Estimate needs and order food supplies.
  • Help plan meals and develop menus.
  • Monitor events, materials and surroundings.
  • Ability to estimate sizes, quantities, time, cost or materials needed.
  • Guide, direct and motivate kitchen employees.
  • Communicate with supervisors, peers and subordinates.
  • Make decisions and solve problems
  • Organize, plan and prioritize work.
  • Evaluate information against standards.
  • Schedule work and activities.
  • Document and record information.
  • Control machines and processes.
  • Inspect equipment, structures or materials.
  • Think creatively.
  • Costs out all event food consumption
  • Maintains food and physical safety standards including HACCP
  • A positive and enthusiastic leader
  • Other duties as assigned. 

 

Qualifications

SPECIAL KNOWLEDGE & ABILITIES:
 

Knowledge

  • General knowledge of Food Safety Guidelines and health codes
  • Knowledge of the rules and uses of numbers in mathematics.
  • Areas of knowledge include arithmetic, algebra, geometry and statistics.
  • A wide variety of kitchen equipment.

Ability

  • Deal with external customers such as food suppliers.
  • Assure that all details of the job are performed and their work is accurate.
  • Be constantly aware of changing events, such as staff or supply shortages.
  • Read and understand written information
  • Be exact in their work. Errors could cause safety hazards for themselves and other workers.
  • Identify problems and review information.
  • Be constantly aware of frequently changing events in cooking processes.
  • Maintain high level of concentration.
  • Multi-task, work under pressure in meeting urgent deadlines.
  • Work closely with kitchen staff, but also spend time alone cooking.
  • Supervise, coach, mentor and train employees.
  • Have a good sense of taste and smell.
  • Work a flexible schedule including early mornings, days, evenings, overnight, weekends, holidays, extended (long) work days and extended numbers of days

Experience:

  • Minimum of 2 years experience in culinary training-including menu planning, food preparation, and selection and storage of food.
  • Experience working as an Executive Chef or Sous Chef in a Fine Dining Restaurant or similar facility. 

Education / Training:

  • High School Diploma or equivalent GED
  • Associates Degree in Culinary Arts 

Licenses or Certificates:

  • Current CPR certification or ability to obtain
  • Valid driver’s license or ability to obtain

 

Intellectual/Social, Physical Demands and Work Environment:

The intellectual/social, physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job, Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

Intellectual/Social demands:

While performing the essential functions of this job, the employee is continuously asked to multi-task under time limits. Position requires constant attention to precise details and accuracy of specified standards including: following simple to complex (more than 3 steps) instructions, and concentration which frequently extends beyond 30 minutes at a time, Employees in this role will constantly be in leadership role; this requires directing others either verbally or in writing to complete tasks in prescribed time frame. This position also requires constant use of interpersonal skills including: ability to direct/motivate/inform staff and foster collaboration, being able to recognize and resolve conflicts, being able to openly communicate in writing and verbally with clients.

 

Physical demands:

While performing the essential functions of the job, the employee constantly operates a computer and other office devices such telephones, copy machines, fax machines, etc; occasionally moves about inside the office to access storage areas, cabinets and office machinery; constantly moves about the arena and event sites before, during and after events to service clients and supervise staff; constantly communicates via telephone, email and in-person with others to exchange accurate information, . Employee will frequently lift and move boxes of product and occasionally lift and/or move up to 75 pounds of food product.

 

Work environment:

The duties of this position are performed indoors and occasionally outdoors in the weather conditions prevalent at the time, The noise level in the work environments is usually moderate to loud during events and minimal during non-even times.

 

Spectra is an Equal Opportunity Employment Employer.

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