Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $60,000.00 - $76,395.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Life insurance
Health insurance incentive
FSA
Dependent Care
Pension Plan
Paid Time Off
fitness center access
Tuition Reimbursement
Job Description
Arrowhead restaurant is a premier fine-dining establishment offering exquisite culinary experiences with stunning views of a 27-hole golf course. Situated within the scenic grounds managed by the Wheaton Park District, Arrowhead blends exceptional food, professional service, and a beautiful natural setting to cater to a variety of events and discerning diners. This restaurant prides itself on providing exceptional service and cuisine not only in its regular dining setting but also at catered events such as weddings, banquets, golf outings, showers, and corporate gatherings. With a dedication to exceeding guest expectations, Arrowhead has established itself as a standout venue in the... Show More
Job Requirements
- High school diploma or GED equivalent
- minimum three years experience as a Sous Chef
- experience managing staff of eight or more for at least two years
- must be at least 18 years old
- must have or be obtaining a Food Sanitation Certificate
- valid driver's license with acceptable driving record
- CPR/AED certification or willingness to obtain within six months
- Illinois food sanitation certificate
- Basset certificate
Job Qualifications
- Must be a high school graduate or GED equivalent with at least three years of experience in a Sous Chef position
- must have or be in the process of obtaining a Food Sanitation Certificate and be at least 18 years of age or older
- must have experience managing a staff of at least eight or more for at least two years
- must have knowledge of sauces, soups, cold and butcher, roast, fry, grill, basic solving, analytical, organizational, interpersonal, and written and verbal communication skills
- must have and maintain a valid driver's license with acceptable driving record
- must be CPR/AED certified or obtain within six months of employment
- must have Illinois food sanitation certificate
- must have Basset certificate
Job Duties
- Follow menu requirements in relation to plate specifications and recipe adherence
- utilize inventory to maximize costs and control waste adhering to kitchen budget
- develop menus for restaurant, banquets, meetings, special events, and halfway house
- maintain sanitation, cleanliness, and safety standards in kitchen areas
- manage all kitchen staff certifications ensuring validity and compliance
- monitor kitchen staff to ensure sufficient food quantities and minimize waste
- maintain accurate recipes, prep guides, and costing of all dishes
- inspect food preparation and serving areas for safe and sanitary practices
- substitute or assist other cooks during rush periods or emergencies
- train staff on portion control and product waste guidelines
- maintain labor costs within budget and seasonal needs
- create and develop recipes and specials
- order food products within proper inventory and equipment guidelines
- ensure food purchased meets menu specs and bid requirements
- ensure all menu items are available 100 percent of the time
- manage prepping for anticipated usage
- confirm function sheet requirements and preparations
- attend weekly event meetings with banquet and restaurant staff
- support banquet and restaurant operations accommodating special requests
- maintain temperature checks each shift
- cook or prep as directed by Executive Chef
- expedite food during adequately staffed line periods
- ensure uniforms and appearance meet standards
- perform Executive Chef duties in hisher absence
- create staff schedules and approve timecards
- create daily prep lists for restaurant and banquet events
- meet dress and grooming standards
- maintain secure storage areas
- promote safety, health, and loss control policies
- contribute to a feedback rich environment
- hire, train, manage, lead, coach, direct, schedule, discipline, motivate, evaluate, and recommend merit increases for assigned staff
- provide high quality customer service to internal and external customers
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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