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Fine Dining Restaurant Chef

posted October 21, 2019

Hotel Paso del Norte, Autograph Collection
El Paso, TX
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Hotel Paso Del Norte-Autograph Collection-a unique and luxury hotel in El Paso is seeking an 1700 Degree Fine Dining Chef. “Come join El Paso’s most exclusive team of hospitality professionals!”
675550 l

About This Job



1700 Degree CHEF

GENERAL PURPOSE

Plan and manage the Fine Dining kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

ESSENTIAL DUTIES/RESPONSIBILITIES

Position is responsible for long and short term planning and day-to-day operations of the Fine Dining kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.

Manage Human Resources in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.

Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.

Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.

Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.

Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.

No travel required.

Hours: Forty to fifty hours per week.

OTHER DUTIES/RESPONSIBILITIES
Perform special projects and other responsibilities as assigned.

SUPERVISORY DUTIES

Thirty-one to fifty employees.

JOB QUALIFICATIONS

Knowledge
Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
Requires oral and written communication skills.
Skills
Must have moderate hearing to communicate with employees and to hear machinery, for safety reasons.
Must have excellent vision, for safety reasons.
Must have moderate speech communications skills to communicate with other employees.
Must have excellent comprehension and literacy to read and write, as well as analyze to fulfill budget.
Abilities
Lifting objects, 30-35 pounds, 3 to 5 times during the course of the shift (i.e. top round, prime rib, frozen boxes).
Carrying, (ranging from clipboard to food products to small equipment).
Kneeling - during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting.
Full mobility is required in order to usually inspect and monitor the kitchen environment.
Continuous standing - while expediting, or cooking or inspecting. Anywhere from brief periods (15 minutes) to longer
periods (1 hour). At least 50% of the day.
No climbing required.
No driving required.

Education/Formal Training
More than two years of post high school education, but less than a degree from a four year college.

Experience
Experience required by position is five to ten years of employment in a related position with this company or other organization(s).

Previous large volume Hotel experience of $10 Million in F&B revenue. 

Multi- Outlet experience

Fine Dining experience

Material/Equipment Used
Chemicals/Agents used - normal cleaning products around the kitchen.
Mixer, buffalo chopper, tilt skillet, chain saw, knives - 10-20% of the time.

Environment
Inside 95% of 10 hours.
Temperatures - going in the freezer, the temperature can be 10 degrees. On the front line it can be over 100 degrees. On the front line it can be over 100 degrees.

Ambassador should embrace the Greenwood Core Values of:

· Integrity in Conduct

· Cooperation in Action

· Excellence in Performance
Also cultivate and build the Greenwood EFFECT culture to develop and lead their team
· Engaged--encourage, identify positive moments
· Fun--maintain a healthy and happy workplace
· Flexible--adapt and change while maintaining our standards of excellence
· Equipped and Empowered--provide the necessary tools and leadership to cause success
· Community--caring about our work, our colleagues and our ambassadors
· Trust--foster high levels of trust within the department, with our guests, and our ambassadors

EOE/MFDV/DFW

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About This Employer

Hotel Paso del Norte, Autograph Collection

101 South El Paso Street
El Paso, TX 79901

358 Room Hotel

www.marriott.com

NEW HOTEL OPENING IN NOVEMBER 2019

Hotel Paso Del Norte possesses a spirit of independence that is reinventing the art of hospitality for the sophisticated modern traveler. Graced with splendid contemporary art on nearly every elegantly paneled wall, the luxurious interior is punctuated with dazzling chandeliers and boldly imagined color accents. Our lobby, restaurant, have set a new standard for El Paso hotels in creating an unmatched atmosphere of modern luxury which extends to our attentive service, stylish accommodations, and contemporary amenities. Hotel Paso Del Norte features well-appointed guest rooms & suites with 65-inch flat-screen TVs, HD channels, Online streaming, complimentary HSIA, exclusive bedding and RUSK bath.