Vacancy expired!
The Springfield ELKS Lodge has an immediate opening for the position of Chef/Kitchen Manager. Applicants should be seeking long term employment. The primary duty hours for this position are, more or less: Tuesdays, 2-4 hours shopping and menu planning. Wednesdays, 3 pm to 7:30 pm. Thursdays, 3 pm to 8 pm. Fridays, 2:30 pm to 8 pm. In addition to following a set dinner menu this person must be able to offer changing featured and moderately priced hearty and wholesome menu items to our members and guests.
Various other large and small events and banquets occur at the Lodge on a frequent basis throughout the year and are planned for varying times and days. The successful applicant must be available to cook all events. Additionally, the Chef/Kitchen Manager will need to interact with customers and Lodge Management in booking the events, offering various menus, and all aspects of banquet management. Compensation for these duties include hourly wages for cooking and serving, a set flat amount for each completed event booking and execution, mileage for shopping and a Bonus percentage of daily food sales over a set amount. This is a "hands on" position and the applicant should expect to become 100% involved in all food service operations. Other compensation is negotiable.
Being a high energy, positive, mature, and level-headed individual is a must.
The successful applicant will be directly responsible for all kitchen operations including:
In collaboration with club management, develop innovative menus and specials, plate presentation and recipes.
Supervise FOH/BOH staff and is responsible for scheduling, their training in food production, serving, sanitation and development.
Collaborate with management on food and labor budget development and oversight.
Responsible for establishing effective cost controls, including monthly inventories, purchase and waste logs as well as maintaining the highest food quality and sanitation standards.
Ensure that food is prepared and presented in accordance with the effective productivity and cost control standards.
Collaborates with management on the hiring, ongoing training and scheduling of FOH/BOH staff to ensure operations efficiency as well as customer satisfaction.
Personally shops for food items to reduce vendor costs as much as possible. Assists in conducting inventories of product, maintains par levels and manages proper rotation of food product, maintains temp and equipment maintenance logs.
Ensures daily cleanliness of the kitchen and service area to maintain the highest levels of food handling, sanitation and safety standards.
Delivers and promotes prompt, courteous and friendly service to all members, guests and employees.
Requirements include but are not limited to:
A minimum of 5 years in a responsible culinary position.
Demonstrable culinary skills in a range of American food styles.
Experience in restaurant breakfast, lunch and dinner operations as well as banquet and catering operations.
An ability to create fresh and exciting featured food items with homestyle appeal.
A driver's license and dependable vehicle.
Demonstrated compliance with the highest food safety and sanitation standards.
Must provide professional references and pass background and drug test.
Ability to communicate effectively with managers, guests and employees in one-on-one and small group situations in a fast paced environment.
Ability to work a variety of hours and days, including some holidays, is required.
Must be able to perform math computations essential for menu pricing, as well as food /labor cost analysis purposes.
