Chef

Essential Functions and Responsibilities of the job include but are not limited to:

• Maintain a friendly, cheerful and courteous demeanor at all times, while providing personalized service to restaurant and hotel guests.
• Communicate effectively with guests and fellow team members.
• Plan menus, costs them out, set up line requirements and staffing. Review work schedules and plan/forecast accordingly with staffing needs and food production.
• Estimate food requirements and order food from suppliers.
• Maintain quality of food for both guests and employer: Instruct cooking team members on the fine points of cooking; inspect and taste all foods prepared before serving and adjust flavors and presentation as needed.
• Equipment operation and maintenance: Inspect the kitchen and walk-ins for satisfactory cleaning and equipment in need of repair. Maintain sanitation standards through knowledge of health department standards and regulations.
• Directly responsible for impacting food cost; maintain food costs in line with budget; accountable for the department P/L.
• Attend all required meetings and communicate all information daily.
• Provide assistance to other team members and departments to contribute to the best overall performance of the department, restaurant and hotel.
• Perform other duties as assigned, requested or deemed necessary by management.
• Lead the HAFH Experience

*Management retains the discretion to add or change the duties of the position at any time. *

Supervisory Responsibility:

Overall responsibility for supervision of all kitchen team members and kitchen operations.

Independent Judgment Used:

Frequently within the guidelines established by management and to the extent of operating within the Company policies and procedures.

Working Conditions/Environment:

Entire interior and exterior of entire property.

Minimum five (5) year experience in a similar position at a hotel or restaurant utilizing skills for food preparation, cooking and presentation. Two (2) years of culinary school preferred. Experience in hiring, training, supervision, forecasting, budgeting and cost control in food and labor.

Skills/Abilities/Other Requirements:

English speaking or bilingual. Ability to work all stations in kitchen. Ability to make timely, effective decisions. Ability to prioritize, organize and delegate work assignments. Ability to maintain good team member relations. Ability to direct performance of kitchen team members and follow-up with correction where needed. Dependable. Physical Requirements: Frequently standing and walking. Repetitive bending, stooping, reaching, twisting, lifting and carrying. Reaching above, at and below shoulder level. Lifting and carrying unassisted up to 30 lbs. of bulk goods.

Additional Comments:

• Must be aware of the importance of safety and security.
• Endeavor to be conscious of safety and security at all times.
• Living the DKN Values’ behaviors
• Friendly and courteous to guests and fellow team members at all times.

Salary : $75,000 - $85,000