Executive Chef Job Details Level Experienced Job Location Hotel Blackhawk - Davenport, IA Position Type Full Time Education Level 2 Year Degree Job Shift Any ESSENTIAL DUTIES AND RESPONSIBILITIES ESSENTIAL DUTIES AND RESPONSIBILITIES: Other duties may be assigned by the GeneralManager. Culinary Tasks: 40% + Preparing food as dictated by the menu, guest or party request, or management request in a clean, safe, and timely manner + Assist on line during heavy meal times + Monitors the quality of raw and cooked food products to ensure that standards are met + Determines how food should be presented, and create decorative food displays + Ensures compliance with food handling and sanitation standards Managerial Tasks: 40% + Provides direction for all day-to-day operations + Recruit, hire, and train culinary staff + Impose disciplinary action when necessary + Conducts annual performance reviews for all culinary staff Guest Services: 15% + Interacts with guests to obtain feedback on product quality and service levels + Responds to and handles guest problems and complaints + Observes service behaviors of employees and provides feedback to individuals and managers Administrative Tasks: 5% + Keep a clean work area according to health and kitchen standards + Provides guidance and direction to subordinates, including setting performance standards and monitoring performance + Ensures property policies are administered fairly and consistently + Manage inventory of all back of the house kitchen items + Create and implement new menu items + Maintain a low labor cost + Schedule all culinary employees based on occupancy, events, and employee status + Attend all BEO, F&B, Culinary, and staff meetings + Participate in required M.O.D. coverage as scheduled + Establishes goals including performance goals, budget goals, team goals, etc. Manages department controllable expenses including food cost, supplies, uniforms, and equipment Qualifications QUALIFICATIONS/SKILLS: each essential duty satisfactorily. skill, and/or ability required. To perform this job successfully, an individual must be able to perform The requirements listed below are representative of the knowledge, + High School Diploma or Equivalent + Ability to read and write in English + Ability to read and comprehend instructions, short correspondence, and memos + Ability to write correspondence + Ability to effectively present information in one-on-one and small group situations to customers, clients, and employees + May be required to compute basic arithmetic + Availability on weekends and holidays + Must be able to pass a background check DESIRED QUALIFICATIONS: Associates Degree in Culinary Arts, Hospitality, or related field withfive years of experience cooking for a dining facility and two years of experience in a supervisory role. Certification of Culinary training or apprenticeship a plus. PHYSICAL DEMANDS: While performing the duties of this job, the person must be able tooccasionally move about inside the kitchen to access different cooking utensils and ingredients. WORK SCHEDULE: Work a full time varied schedule including days, nights, weekdays, andweekends as assigned by department Supervisor or Manager.   I have read, understand, and am able to complete the job duties in the work environment described with or without reasonable accommodations.