Paddock Chef de Cuisine

Responsibilities

• Responsible for food service for the Paddock (Concessions outlet) from planning/preparing to delivery and maintaining of all food.
• Oversee that kitchen work area is ready for daily operation, ensuring compliance with established standards and requirements.
• Ensure all food is consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and presentation standards.
• Assist the Executive Chef in developing menus, and creating culinary goals.
• Work with front of house restaurant management to ensure the guest experience exceeds expectations.

Requirements

• A High School Diploma or equivalent.
• A Bachelor’s or related culinary degree preferred.
• A minimum of 3 years of experience as a Chef or Sous Chef.
• Experience in a high-volume restaurant kitchen.
• Experience with collective bargaining environment preferred.
• Excellent dietary, cooking, managerial, and customer service skills essential.
• Must be able to communicate effectively, both verbally and in writing, with persons of diverse backgrounds.
• Knowledge of Iowa Department of Health regulations is required.
• Serv Safe certification required.
• Skilled in menu development with budgeted food costs.
• Knowledge about plating & presentation.
• Working knowledge of Agilysys software.
• Knowledge of Word & Excel.
• Strong attention to detail & multi-tasking skills.
• Ability to work in fast paced & high-pressure environment.
• Candidate must be able to assist in developing and maintaining a positive professional work environment.
• Working knowledge of P&L statements.
• Knowledge of labor management & inventory control.
• Long periods of standing and walking.
• Subject to hot equipment, hot oil and sharp objects.
• Will have exposure to wet floors.
• Pushing of carts of dishes up to 150 pounds.
• Must be able to lift amounts up to 50 pounds.