Chef - Paradies Lagard-re - Detroit Metro Airport

Company: Paradies Lagard--re
Location: Ann Arbor
Posted on: November 24, 2022

Job Description:

Job Summary
The Head Chef exhibits culinary talent by personally performing tasks while assisting in leading the staff and managing all food-related functions. Works to continually improve guest and employee satisfaction while maximizing financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
Duties and Responsibilities

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• Builds cooperative relationships with national and local market-prepared food vendors.
  
• Develop strategic alliances based on innovation and product development.
  
• Negotiate pricing, vendor programs, delivery, and payment terms for prepared food products.
  
• Facilitate mutually beneficial agreements around promotional opportunities and support.
  
• Be first to market in new products, innovation, and points of difference.
  
• Conduct regular Quality Assurance tastings and evaluations to ensure recipe adherence, food quality, and consistency.
  
• Launch/expand successfully prepared food product lines and implement successful exit strategies for unproductive merchandise.
  
• Completes all required reports, logs, and culinary audits/reviews promptly.
  
• Led, contribute to, and execute parts of the culinary strategic plan for the division.
  
• Launch line reviews in support of customer and seasonal expectations.
  
• Leverage fact-based decision-making to drive growth and profitability.
  
• Orientates new cooks within their respective areas, core culinary standards, and established food programs.
  
• Provides leadership to culinary team members and kitchen managers.
  
• Ensure sufficient staffing levels are scheduled to accommodate business demands.
  
• Follows and enforces all applicable safety procedures specified for kitchen and food servers.
  
• Review weekly and monthly schedules to meet forecast and budget.
  
• Attend management meetings and other administrative sessions.
  
• Identifies the developmental needs of kitchen staff and provides coaching and mentoring.
  
• Assists with training, coaching and development of culinary team members
  
  Position Qualifications
  
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  • Ability to work various shifts in a 7/365 team-oriented environment
    
  • Self-starter able to prioritize and handle various tasks simultaneously
    
  • Excellent customer service skills and an ability to communicate effectively
    
  • Ability to lift a minimum of 25 lbs. perform essential job functions such as standing, bending, reaching, climbing on ladder, and walking long distances
    
  • Standing for long periods of time and the ability to work in an environment with varying temperatures
    
  • English (Required)
    
  • Work authorization (Required)
    
  • Prior experience managing in a union environment preferred
    
  • Current ServSafe Food Manager's Certification (obtain and maintain within six months of hire/promotion)
    
    Education and Experience
    
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    • High school diploma or GED; 6 years' experience in culinary, food and beverage, or related professional area.
      
      OR
      
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      • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years' experience in the culinary, food and beverage, or related professional area.
        ExperienceRequired
        • 5 year(s): Culinary, food and beverage, or related professional areaEducationRequired
          • High School or betterBehaviorsPreferred
            • Enthusiastic: Shows intense and eager enjoyment and interest
            • Functional Expert: Considered a thought leader on a subject
            • Leader: Inspires teammates to follow them
            • Dedicated: Devoted to a task or purpose with loyalty or integrityMotivationsPreferred
              • Financial: Inspired to perform well by monetary reimbursement
              • Entrepreneurial Spirit: Inspired to perform well by an ability to drive new ventures within the business
              • Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization

Keywords: Paradies Lagard--re, Ann Arbor , Chef - Paradies Lagard-re - Detroit Metro Airport, Hospitality & Tourism , Ann Arbor, Michigan