Food and Beverage Featured Chef Job Summary The featured chef is responsible for maintaining the restaurant as a semifine dining establishment Heshe will be the key figure associated with the restaurant in advertising caigns and must demonstrate superior culinary skill and commitment to the product Heshe manages the kitchen operations and staff on a daily basis to ensure a consistent highquality food product In addition to the restaurant the featured chef will be required to assist or oversee banquets and catered events from time to time As a department head directs and works with the food and beverage management team and associates to successfully execute all kitchen operations strives to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility Responsibilities Ensures compliance with all food and beverage policies standards and procedures Actively involved in training kitchen associates on the fundamentals of good cooking and excellent plate presentations Recognizes superior quality products presentations and flavor Ensures compliance with food handling and sanitation standards Maintains procedures for food and beverage portion and waste controls Follow proper handling and right temperatures of all food products Understands and communicates to staff the operating and maintenance procedures of all departmental equipment Displays leadership in guest hospitality exemplifies excellent customer services and creates a positive atmosphere for guest relations Ensures associates receive ongoing training to understand guest expectations Reviews findings guest satisfaction results and other data to identify areas of improvement Assists restaurant departments in developing and generating annual sales Meets regularly with customers and restaurant guests to gather feedback Participates in the developing of departmentrsquos capital expenditure goals Manages projects as needed Performs other duties as assigned to meet business needs Requirements High school diploma or equivalent required Culinary education required years culinary management experience with demonstrated leadership Experience leading a well known trendsetting restaurant Experience successfully handling a diverse group of associates Excellent culinary skills possesses the ability to perform all functions in the culinary operation Extensive knowledge of food handling and sanitation standards Experience in menu development Experience with purchasing and maintaining kitchen equipment Profit and loss responsibility