Executive Korean Chef

JOB SUMMARY

Accountable for the quality, consistency and production of the specialty
restaurant kitchen. Exhibits culinary talents by personally performing tasks
while leading the staff and managing all food related functions. Coordinates
menus, purchasing, staffing and food preparation for the property's specialty
restaurant. Works with team to improve guest and employee satisfaction while
maintaining the operating budget. Must ensure sanitation and food standards
are achieved.

Develops and trains team to improve results.

CANDIDATE
PROFILE

Education and Experience

• High school diploma or GED; 4 years' experience in the culinary, food
and beverage, or related professional area.

OR

• 2-year degree
from an accredited university in Culinary Arts, Hotel and Restaurant Management,
or related major; 2 years' experience in the culinary, food and beverage,
or related professional area.

CORE WORK
ACTIVITIES

Setting and Ensuring Culinary
Standards and Responsibilities are Met for Specialty Restaurant

• Develops, designs, or creates new applications, ideas, relationships,
systems, or products, including artistic contributions for specialty
restaurant.

• Supervises specialty restaurant kitchen shift operations
and ensures compliance with all Food & Beverage policies, standards
and procedures.

• Maintains food preparation handling and correct storage
standards.

• Recognizes superior quality products, presentations
and flavor.

• Plans and manages food quantities and plating requirements
for the specialty restaurant.

• Communications production needs to key
personnel.

• Assists in developing daily and seasonal menu items for
the specialty restaurant.

• Ensures compliance with all applicable laws
and regulations.

• Follows proper handling and right temperature of all
food products.

• Estimates daily specialty restaurant production
needs.

• Prepares and cooks foods of all types, either on a regular basis
or for special guests or functions.

• Checks the quality of raw
and cooked food products to ensure that standards are met.

• Determines
how food should be presented and creates decorative food displays.

Leading Kitchen Team

• Supervises and coordinates
activities of cooks and workers engaged in food preparation.

• Utilizes
interpersonal and communication skills to lead, influence, and encourage others;
advocates sound financial/business decision making; demonstrates
honesty/integrity; leads by example.

• Leads shift teams while personally
preparing food items and executing requests based on required
specifications.

• Supervises and manages specialty restaurant kitchen
employees. Managing all day-to-day operations. Understanding employee positions
well enough to perform duties in employees' absence.

• Encourages
and builds mutual trust, respect, and cooperation among team members.

•
Serving as a role model to demonstrate appropriate behaviors.

• Ensuring
and maintaining the productivity level of employees.

• Ensures employees
are cross-trained to support successful daily operations.

• Ensures
employees understand expectations and parameters.

• Establishes
and maintains open, collaborative relationships with employees and ensures
employees do the same within the team.

Establishing
and Maintaining Specialty Restaurant Kitchen Goals

• Sets
and supports achievement of kitchen goals including performance goals, budget
goals, team goals, etc.

• Developing specific guidance and plans
to prioritize, organize, and accomplish daily kitchen operations work.

•
Understands the impact of kitchen operation on the overall property financial
goals and objectives and manages to achieve or exceed budgeted goals.

•
Effectively investigates, reports and follows-up on employee accidents.

•
Knows and implements company safety standards.

Ensuring
Exceptional Customer Service

• Provides services that are above
and beyond for customer satisfaction and retention.

• Manages day-to-day
operations, ensuring the quality, standards and meeting the expectations of
the customers on a daily basis.

• Improves service by communicating
and assisting individuals to understand guest needs, providing guidance,
feedback, and individual coaching when needed.

• Sets a positive example
for guest relations.

• Emphasizes guest satisfaction during all
departmental meetings and focuses on continuous improvement.

• Empowers
employees to provide excellent customer service.

• Handles guest problems
and complaints.

• Interacts with guests to obtain feedback on product
quality and service levels.

Managing and Conducting
Human Resource Activities

• Identifies the developmental needs
of others and coaching, mentoring, or otherwise helping others to improve their
knowledge or skills.

• Participates in training specialty restaurant
staff on menu items including ingredients, preparation methods and unique
tastes.

• Manages employee progressive discipline procedures.

•
Participates in the employee performance appraisal process, providing feedback
as needed.

• Uses all available on the job training tools
for employees.

• Assists as needed in the interviewing and hiring
of employee team members with appropriate skills.

Additional Responsibilities

• Provides information
to supervisors, co-workers, and subordinates by telephone, in written form,
e-mail, or in person.

• Analyzes information and evaluating results
to choose the best solution and solve problems.

• Attends
and participates in all pertinent meetings.