Chef – Atlanta

POSITION SUMMARY:
This position is responsible for all aspects of the menu, specifications of products, recipes, presentation of product, cost analysis, food and beverage ordering and execution of quality service and quality food. Duties also include staffing, training and maintaining cleanliness, organization, sanitation and safety of all culinary areas. This position is accountable for the development of culinary staff members and management. Responsible to maintain Disney quality and ethical standards set by the Walt Disney Company.

REPORTING RELATIONSHIPS:
Reports To: General Manager
Indirectly Reports To: Executive Chef
Direct Reports: Sous Chefs, and Culinary Staff

RESPONSIBILITIES:
Financial/Operations:
· Manage all aspects of culinary operations: staffing, scheduling, repair and maintenance and quality of product.
· Accountable for managing culinary financial responsibilities, including food cost, labor costs and inventory within budget
· Work closely with DRE Purchasing to oversee ordering of all food and beverage items
· Work closely with DRE Culinary, Purchasing and Operations to ensure consistent standards and quality
· Enforce Zone standards and specifications related to food preparation and food handling on a daily basis
· Responsible for compliance with all environment and health board requirements related to the preparation and service of food and beverage.
· Maintain safety and sanitation standards
· Ensure proper working condition of all kitchen equipment
· Ensure banquets, buffets and specials are consistent with ESPN Zone standards and specifications
· Ensure site reviews are within acceptable standards

Guest Service:
· Execution of all menu categories and specific recipes for each menu item including timing, quality, temperature, portion, presentation, etc.
· Maintain the highest quality menu strategy to be used in the restaurant on an ongoing basis.
· Responsible for a quality guest experience.
· Ability to empower staff to deliver the SCORE standard of service.
· Ensure the highest level of quality product and service.
· Ensure shopper reports are within acceptable standards

Human Resources:
· Manages staff training and employee relations
· Assures the staff morale is maintained at the highest level
· Responsible for the development of Sous Chefs and culinary staff
· Responsible to provide direct and honest feedback to staff regarding individual performance
· Takes an active part in the recruitment and retention of staff.

REQUIRED QUALIFICATIONS:
· Minimum of two years proven track record as Chef for a high volume full-service or casual dining/quality dining restaurant.
· Creative skills in food preparation and presentation for both banquet and high volume units
· Proven leadership skills with the ability to motivate and manage all levels of staff
· Strong written and verbal sills
· Organizational skills
· Ability to function in a team oriented environment
· Passion for creative food design
· Past experience in managing P&L responsibilities
· Financial analysis and assessment skills
· Basic computer skills

DESIRED QUALIFICATIONS:
· Interest and/or knowledge of sports and ESPN
· Bi-lingual
· HACCP or Serv-Safe (or similar) food safety training and certificate




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