Description

About Us:

Since its 1989 inception, Preferred Hospitality, Inc. (Management Company for Provider Contract Food Service and Market Broiler Restaurants) has had the advantage of living, learning, and leading in the competitive food service arena. Specializing in providing exciting concepts, systems, food offerings and efficient, well-trained staff Preferred Hospitality addresses any challenges facing an organization with on-site food service capabilities.

We recruit, train, and develop candidates who enjoy people, will provide excellent service, and take genuine pride in their work. We aim to be the employer of choice where employees know they are always treated fairly with genuine concern.

We are currently seeking an experienced and energetic Executive Chef to lead the Culinary Operations on the campus of Southwestern Baptist Theological Seminary in Fort Worth, TX.

Position Summary:

The Executive Chef directs all aspects of the kitchen operations including guest service, accounting/budgeting, and inventory control. The Executive Chef directs all operations in alignment with the direction of the Food and Beverage Manager, client, brand standards and local, state and national regulations. Responsible for quality service, meeting/exceeding financial goals, short and long term planning, and day to day operations.

What WE can do for YOU:

-Salary: up to $85,00 per year

-Quarterly Bonus

-Heath and Welfare benefits (Medical, Dental, Vision, Life insurance and Short Term Disability Insurance)

-Paid Vacation

-Discounted meals while working

-Monthly dining allowance so you can treat your family/friends

-Company Cell phone

-3 week paid Sabbatical after tenure requirement

Job Responsibilities & Duties of the Executive Chef:

- Recommends the kitchen budget, marketing/business plans, and capital expenditures and manages within approved plans and objectives.

-Responsible for assisting the Food & Beverage Director in creating, developing and implementing an effective strategy of organization within the Food & Beverage Department, setting objectives for future growth and expansion.

-Under the direction of the Food & Beverage Director, responsible for all operational needs for all kitchens within the Food and Beverage Department.

-Manage all culinary presentations, activities and quality in all food outlets.

-Participates in new menu and recipe development for all food outlets.

-Clearly describe, assign and delegate responsibility and authority for the operation of the kitchen and stewarding areas.

-Keep equipment in proper working order.

-Ensure departmental compliance with applicable Federal and State laws governing food and beverage.

-Confer with Food & Beverage Director and Human Resources to review facility-wide and departmental Team member concerns, discussing needed changes and potential solutions.

-Maintain food, labor, and other expenses at budgeted levels

-Establish performance and profit objectives for short-term and long-term goals.

-Maintain appropriate staffing levels in the various kitchen areas

Skills/Qualifications

-Bachelors degree in Restaurant Management or a related area. An equivalent combination of education and experience can be substituted for the education requirement.

-5 to 7 years of experience in a culinary management position in a high volume operations including direct supervisory and management experience including hiring, training, directing work, appraising performance, coaching, rewarding and addressing complaints amongst staff.

-Demonstrated proficiency in Microsoft Word and Excel Spreadsheet.

-Leadership skills including having the confidence and ability to articulate clear and precise direction.

-Ability to build and further create a positive work environment with open communication and consistency.

-Good knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation

All applicants must submit a resume for consideration.

We are an E-Verify Employer

Qualifications