Chef – Pomona

Categories: Cooking, Food ServicePlans and directs the overall kitchen operations and food preparation for all food outlets, restaurant, catering and banquet venues operated by Cornucopia at Fairplex. Ensures all safety and quality standards are met and that the prepared food enhances the guest experience. Principal Duties and Responsibilities:Responsible for creating and enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new product.Responsible for maintaining quality of food product and ensuring consistency and safety in all food preparation, delivery and standards.Responsible for the selection, training and development of the personnel within the department. Able to exercise hire and fire discretion within Cornucopias policies. Oversee department matters as they relate to federal, state and local employment and civil rights laws. Provide support of a specialist nature to the Executive Committee, the General Manager and all peer managers, especially in Restaurant and Catering Services and Concessions. Work in support of team goals and measure effectiveness through the Food and Beverage profit and service performance of Cornucopia.Control food, equipment and labor costs through effective menu planning, purchasing, inventory control, and food production to meet profit goals of Cornucopia. Responsible for setting the culinary budget and managing the business against projections. Set targets, plan and schedule work and utilize performance indicators that measure productivity, efficiency and guest satisfaction.Evaluate and monitor food preparation layout and equipment and introduce changes within budget constraints to increase effectiveness, safety and overall quality. Research and recommend culinary related capital improvements to achieve business goals as needed, providing all appropriate guest service impacts and ROI analysis.Performs other related duties as required.Skills, Knowledge and Abilities:Generally will have formal culinary schooling and at least 7 years experience working as a chef in a complex culinary environment to develop sufficient experience and judgment to plan and accomplish goals.Ability to speak, read, write and understand the primary language(s) used in the workplace and be capable of facilitating effective communication within the team, across all Cornucopia departments, as well as vendors, Department of Health employees, representatives of Fairplex and with guests. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy and collect accurate information on a timely basis to resolve conflict.Extensive knowledge of menu development, insight into marketing, cost and wage control.Extensive knowledge of safe food handling methodology and ability to train and oversee others on same.Thorough knowledge of food products, standard recipes, and proper preparation and the ability to create new recipes and support material (i.e. recipe cards, descriptions and pictures) to ensure consistent and proper preparation.Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.Ability to supervise large staff as needed and accomplish goals on a timely basis.Ability to conduct meetings, menu briefings, and maintain effective communication lines between line staff, General Manager and peer managers.Possess business, math and desktop computing skills to analyze, create and monitor departmental budgets, variance reporting, staffing and food cost projections, and prepare presentations to senior management.Possess managerial skills to hire, train and develop staff to meet company and department goals and all occupational safety and health requirements and employment law and provide timely and effective performance management to staff not meeting goals or following policy, including firing where appropriate. Requirements:1. Most work tasks are performed indoors, usually but not always in temperature controlled environments. However, must be able to work in extreme temperatures like freezers (-10F) and kitchens (+110F), possibly for one hour or more and to work outside or under tents as an event requires.2. Must be physically capable to handle knives, pots, mirrors or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. 3. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.4. Physically capable to perform or demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.5. Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.6. The worker is subject to noise as there is often sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.7. Must be able to lift up to 30 lbs. on a regular and continuing basis.8. Must be able to push and pull carts and equipment weighing up to 250 lbs occasionally.9. Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.10. Must be able to exert well-paced ability in both limited space (kitchens, etc.) and to reach other facilities across Fairplex on a timely basis.

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Salary: $60,000-$70,000