Comcast Spectacor

Executive Chef

Location US-CO-Pueblo
Job ID
2018-3197
Group
Spectra - Venue Management
Location Name
Spectra VM - Pueblo Convention Center
Category
Food/Beverage Management
Type
Regular Full-Time

Overview

 

 

 

To oversee the direction of the kitchen’s daily activities in accordance with policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. This is a key position for the effective and profitable operation of the business. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/ personnel support to ensure the smooth running of all food outlets and events. Responsible for all kitchen operations; including food cost, labor cost, and facility sanitation in all food production areas. Oversees the preparation of all food; helps in the planning of meals and developing menus. Provides daily communication to the Director of Food and Beverage concerning all culinary operations.

 

 

 

Responsibilities

 

 

 Job Duties: (including to but not limited to)

  • Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control.
  • Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
  • Supervises all buffet, beverage, break, and carving table set-up and breakdown. Responsible for set-up of all equipment necessary for above mentioned areas, including but not limited to: chaffing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards
  • Responsible for fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas.
  • 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. Responsible for training cooks and kitchen workers.
  • Maintain a clean kitchen. At the end of the day there should be NO food debris on the floor, walls, equipment, work tables, ceilings or any other surface located with-in the kitchen area. This same standard must be maintained in all food production areas outside of the main kitchen. The Chef must maintain this standard.
  • Ensures kitchen staff are aware of work place expectations by providing on-going assistance, training and mentoring to kitchen staff. Promote a positive, enthusiastic and cooperative workplace environment by working side by side with staff.
  • Responsible for the development of menus, ensuring quality, consistency and concept are maintained. Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards.
  • Ensures that health department audits are passed with the highest score possible.
  • Keep food production records of quantities of food supplies used.
  • Help plan meals and develop menus.
  • Ensure that all HAACP logs are filled out daily and kept on file for inspection.
  • Monitor events, materials and surroundings.
  • Ability to estimate sizes, quantities, time, cost or materials needed.
  • Guide, direct and motivate kitchen employees.
  • Follow all safety policies. Conduct safety training when needed for culinary staff.
  • Ensure that all food safety standards are followed.
  • Conduct daily safety audits of kitchen to ensure there is a

 

 

Qualifications

 

 Qualifications:

  • Minimum of 5 years in similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience.
  • Must be able to stand for extended periods of time.
  • Ability to speak clearly so that listeners may understand.
  • Must be able to make fast, simple, repeated movements of fingers, hands and wrists.
  • Ability to bend, stretch, twist or reach out with the body, arms and/or legs.
  • Must be able to lift, push, pull or carry heavy objects.
  • High school diploma or equivalent GED.
  • Must have completed formal training and complete on-the-job training.
  • Must have a good sense of taste and smell.
  • Must have training from a professional technical school, two or four year college, special culinary school, or equivalent experience.
  • Experience in culinary training-including menu planning, food preparation, and selection and storage of food.
  • Apprenticeship through culinary institute, trade unions or professional association, equivalent experience.
  • State issued Health Certificate and immunizations are required.
  • Must be Serve Safe certified.
  • Knowledge of and skill in using computer software, including MS Word/ Excel/ Outlook.
  • Knowledge of US Foods Menu Profit Pro a plus.

Special Characteristics and Knowledge:

  • Have a High level of social contact. Ability to work closely with kitchen staff, but also spend time alone cooking.
  • Must be able to supervise, coach, and train employees.
  • Provide excellent service to customers.
  • Deal with external customers such as food suppliers.
  • General knowledge for the health and safety of patrons and staff.
  • Must be sure that all details of the job are performed and their work is accurate.
  • Must be constantly aware of changing events, such as staff or supply shortages.
  • Ability to express ideas clearly when speaking or in writing.
  • Ability to read and understand written information
  • Must be exact in their work. Errors could cause safety hazards for themselves and other workers.
  • Identify problems and review information.
  • Must be constantly aware of frequently changing events in cooking processes.
  • Ability to repeat the same physical activities.
  • Quickly and accurately compare letters, numbers, objects, patterns or pictures.
  • Must maintain high level of concentration.
  • Must be able to multi-task.
  • Knowledge of the rules and uses of numbers in mathematics. Areas of knowledge include arithmetic, algebra, geometry and statistics.

 

 

 

 

 

 

SPECTRA IS AN EQUAL OPPORTUNITY EMPLOYMENT EMPLOYER

 

 

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