Brewery Jobs in Usa

Job Description

Job Description

Job Title :                 Executive Chef - Brewing Company

Department :             Brewery

Reports To :                Director of Restaurant and Brewery Operations

FLSA Status :              Exempt, Fulltime, Regular

Salary :                       DOE

Full Time Team Member eligible for Medical, Dental, Vision, & Life Insurance benefits  Paid Time Off - 401K with Match

Feather Falls Casino is seeking motivated individuals to join the #1 place to work in our area. Come be part of our Food and Beverage team. Experience the premier place to work in all of Northern California.

We encourage growth and learning.  With your talent and our training and commitment, you will have great success as part of our team and family.  If you are looking for an exceptional working experience, with a vision, commitment and empowerment, you are invited to become a part of California’s Best Team. We offer the Best Wages, Benefits and Experience to our Feather Falls Casino and Lodge family.

We are California’s Best Bet!

Summary Responsible and accountable for the daily operations of the kitchen. Oversees food preparation by consulting with management and kitchen employees. Monitors portion size, controls productivity, provides culinary leadership and monitors presentations.

Essential Duties and Responsibilities include, but are not limited to the following :

• Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and regency of menu.
• Assists the Director of Restaurant and Brewery Operations in creating, developing and implementing an effective strategy of organization within the Food and Beverage Department, setting objectives for future growth and expansion.
• Estimates food consumption and purchases or requisitions food and kitchen supplies.
• Directs food apportionment policy to control costs.
• Responsible for all cost of sales and expenses in the kitchen, including labor and food.
• Responsible for creating, maintaining and adhering to monthly and annual budget.
• Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
• Evaluates employee performance, giving guidance and discipline as necessary to produce quality products.
• Selects, trains and supervises kitchen employees in the proper preparation and sanitation methods.
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
• Tests cooked foods by tasting and smelling them.
• Develops recipes and portion specifications by understanding consumer tastes and nutritional needs.
• Devises special dishes and develops recipes. Researches new recipes and menu design and revises twice annually.
• Develops unique culinary dishes with exceptional presentation.
• Understand the use of beer in different food dishes.
• Knowledge of all meat types and butcher duties.
• Writes, maintains and updates all menu specifications, recipes and pictures, production forecasts, and ensures they are being followed.
• Visually inspects, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standards in the preparation of all menu items.
• Organize and speak at special food events.
• Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices.
• Establishes and enforces nutrition and sanitation standards for restaurant.
• Maintains a sanitary and safe kitchen / storage environment for all employees.
• Implements HACCP plan.
• Ensures maintenance of all cooking equipment.
• Other duties as directed by Restaurant and Brewery Operations Director.

Supervisory Responsibilities

Supervises all kitchen employees. Communicates with all employees and management personnel. QualificationsTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and / or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Education / Experience / Special Skills Education Level – High School Diploma or GED required.  Degree in Business Administration, Culinary Arts or related field preferred.

Experience – Minimum 5 years culinary experience, with start-up experience

desired. Solid understanding of all aspects of restaurant operations, management and administration, including profit and loss management, guest relations, hiring, training, scheduling, cost control systems, safety, sanitation and health code laws.

Special Skills :

Language SkillsAbility to read and interpret documents such as safety rules, operating and procedure manuals. Ability to communicate with other employees. Mathematical SkillsAbility to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent.Reasoning AbilityAbility to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Ability to define problems, collect data, establish facts and draw valid conclusions.Certificates, Licenses, RegistrationsClass B Gaming License

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  While performing the duties of this job, the employee is frequently required to stand, walk and sit; use hands to finger, handle, or feel; reach with hands and arms; climb, balance, stoop, kneel, crouch, or crawl; and talk and hear. The employee must occasionally lift and / or move up to 20 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.Work EnvironmentThe work environment characteristics described here are representative of those employees encounter while performing the essential functions of this job. The employee is regularly exposed to tobacco smoke and may be exposed to loud noises and bright lights.

PM20

Candidates for all positions must be at least 21 years of age and be able to pass a background check and drug screen. Applicants must have a California I.D., a Social Security Card, and a Birth Certificate.

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