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Executive Chef (Hickory House) - Full Time

Company: Hy Vee
Location: Jefferson City
Posted on: February 9, 2019

Job Description:

Executive Chef (Hickory House) - Full Time Job Title : Executive Chef FLSA : Non-Exempt Department: Hickory House Revision Date : 05/2018 General Function : The Executive Chef is responsible for all food production for Hickory House, restaurants, banquet functions, and other outlets. Develops menus, food purchase specifications and recipes. Supervises staff. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards. Reporting Relations: Accountable and Reports to: Store Director; Assistant Directors; Store Operations, Perishables, and Health Wellness Home; Food Service Director; Hickory House Manager; Assistant Hickory House Manager; Assistant Managers Direct Reports: Cooks, Sous Chefs Primary Duties and Responsibilities : Provides prompt, efficient and friendly customer service by exhibiting caring, concern and patience in all customer interactions and treating customers as the most important people in the store. Smiles and greets customers in a friendly manner, whether the encounter takes place in the employee's designated department or elsewhere in the store. Makes an effort to learn customers' names and to address them by name whenever possible. Assists customer by: (examples include) Escorting them to the products for which they're looking Securing products that are out of reach. Loading or unloading heavy items. Making note of and passing along customer suggestions or requests Performing other tasks in every way possible to enhance the shopping experience. Answers the telephone promptly and provides friendly, helpful service to customers who call. Trains and manages Cooks, Chefs, Hickory House and restaurant employees in absence of Hickory House Manager and/or Assistant Hickory House Manager. Supervises/coordinates all related culinary activities. Estimates food consumption and requisition or purchase food. Selects and develops recipes - coordinate menu planning and development of new dishes. Standardizes production recipes to ensure consistent quality. Establishes presentation technique and quality standards. Aids in planning and pricing menus. Ensures proper equipment operation/maintenance. Demonstrates proper use of equipment and cooking techniques. Oversees food production for quality and cost standards. Responsible for inventory control and ordering of needed supplies. Ensures proper safety and sanitation in department. Serving as a liaison between department staff and customers; ensuring that food leaving the department is of the highest quality; portions are correct and food plated in an attractive manner. Oversees special catering events and offer culinary instruction and/or demonstrate culinary techniques. Reports to work when scheduled and on time. Supervisory Responsibilities: Trains and manages Cooks, Chefs, Hickory House and restaurant employees in absence of Hickory House Manager and/or Assistant Hickory House Manager as needed. Education and Experience: A culinary degree from an accredited university, with 5+years of industry and culinary management experience. Experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable. Physical Requirements: Must be able to physically perform medium work: exerting up to 50 pounds of force occasionally, 20 pounds of force frequently, and 10 pounds of force constantly to move objects. Visual requirements include vision from less than 20 inches to more than 20 feet with or without correction, depth perception, color vision (ability to identify and distinguish colors), and field of vision. Must be able to perform the following physical activities: Climbing, balancing, stooping, kneeling, reaching, standing, walking, pushing, pulling, lifting, grasping, feeling, talking, hearing, and repetitive motions. Knowledge, Skills, Abilities and Worker Characteristics: Ability to interpret and manage recipes to ensure compliance and minimize waste. Ability to spot problems and resolve them quickly and efficiently, maintain a level head, and delegate many department tasks simultaneously. Maintain impeccable personal hygiene; high work and safety standards; set an example for the remainder of staff. Ability to manage in a diverse environment with focus on client and customer service. Excellent attention to detail Demonstrated track record of creativity, training, cost controls and understand the intricacies of running day to day very busy, uncompromising kitchens Strong passion for culinary excellence, wine knowledge and service Proven ability to develop team - strong leadership and communications abilities Knowledge of systems, methods and processes that contribute to great execution Stable job history which demonstrates upward career progression Working Conditions : This position is frequently exposed to temperature extremes and dampness. There are possible equipment movement hazards from a pallet jack, electrical shock, and exposure to cleaning chemicals and solvents. This is a fast paced work environment. Equipment Used to Perform Job: All kitchen equipment, including: fryers, ovens, stoves, grills, toasters, chicken roaster, can opener, griddle, chargrill, slicer, delivery van, refrigerated food prep case, hot case, cold case, thermometers, knives, dishwasher, ice machine, coffee maker, scales, pop machine, calculator, computer, Telexon ordering machine, C.A.R.S. reordering system, steamer, fax, copier, telephone, Hobart machine. Bar equipment, such as tags, Napa technology, Aloha POS System, Cash register, etc. Contacts: Has daily contact with the general public and customers. Has contact with federal/state governmental or regulatory agencies regarding inspections. Associated topics: catering, corporate kitchen, dining chef, executive, executive kitchen, grill chef, pastry, pastry chef, salad chef, team lead

Keywords: Hy Vee, Jefferson City , Executive Chef (Hickory House) - Full Time, Hospitality & Tourism , Jefferson City, Missouri

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