Position: Head Chef
Department: Food & Beverage
Function: Responsible for the day-to-day oversight of the preparation, development, display/presentation of foods at Zehnder’s to the general guest population and also to many banquets serviced, both on and off premise. To provide the Food & Beverage front of house staff both on the main floor and in Z Chef’s Café with an uninterrupted flow of quality food products produced in a safe and sanitary manner in accordance to the standards and food cost criteria established by Zehnder’s.
Work Performed:
- Defines, demonstrated and coaches the culinary staffs of Zehnder’s as to the policies, procedures, methods as they pertain to food preparation. Communicates new/revised policies and procedures to all the Back of the House and Front of the House staff members in an immediate and timely fashion.
- Meets daily with senior Food & Beverage managers to discuss and resolve problems, ideas, strategies and other problematic situations.
- Actively participates in the daily operation of the Food & Beverage culinary areas, mentoring the younger/less experienced culinary assistants and properly guiding the staff to properly execute the necessary daily activities. Provides a creative atmosphere that encourages visual enhancements; i.e. garde manger, buffet presentations.
- Responsible for the scheduling of the culinary staff and the coordination, with other Food & Beverages managers, of all Back of House schedules to insure proper staffing.
- Actively involved in the daily communication network with the senior Food & Beverage managers to discuss reservations, banquet needs, proper utilization of leftovers/surplus foods plus employee meals.
- Involved in the regularly scheduled meetings with management/supervisory staff discussing strategies, suggestions, advice, and improvements that might be beneficial to the areas.
- Oversees the grill areas sanitation program of Zehnder’s; coaching, instructing, insightful advice as to the rigid requirements expected by Zehnder’s and controlling governmental agencies.
- Is continually diligent to the preventive maintenance and safety issues critical to the running of a proper production area.
- Continually searches for new and improved ways to make the culinary areas more efficient and less stressful. Counsels the staff and is actively involved in the employee review process, recommending wage adjustments when warranted.
- Experiments and tests new food products on a regular basis; interacting with vendors to always be “on the cutting edge” insofar as new products are concerned. Converses weekly about food products with vendors and brokers.
- Assists the Executive Chef in proposing new and unusual items for potential use on the various menus Zehnder’s offers.
- Plans, orders food, and orchestrates the banquet functions of Zehnder’s, both on premise and off-site; with the help of other Food & Beverage managers.
- Delegates a mentoring program with the culinary staff, encouraging professional and personal growth through training, ACF certification preparation, and regularly occurring sessions taught by corporate chefs brought into Zehnder’s for specific information.
- Is directly involved in the recording of the monthly food inventories, store room and cooler security, plus proper storage and rotation of food products.
- Responsible for a personal commitment to quality, leadership, and presenting a professional image to the staff and the public.
Physical Requirements: Must be able to stand and walk for extended periods of time. Must be able to life weight in excess of 60 lbs. Must be able to work in an environment where temperature regularly exceeds 90F.
