Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $48,300.00 - $65,200.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Life insurance
Health insurance incentive
Flex Spending Account
Pension Plan
Paid Time Off
fitness center access
Tuition Reimbursement
Job Description
Arrowhead restaurant is a distinguished fine-dining establishment nestled within the scenic grounds of the Wheaton Park District. This restaurant offers an exceptional dining experience enhanced by stunning views of a 27-hole golf course, making it a premier destination for both casual diners and event attendees. Beyond its regular restaurant service, Arrowhead also specializes in catering for a wide array of events including weddings, banquets, golf outings, showers, and corporate functions. The commitment to exceeding guest expectations is evident in every aspect of their operations, reflecting the values and standards upheld by the Wheaton Park District, which is dedicated to leisure,... Show More
Job Requirements
- high school graduate or GED equivalent
- at least three years of experience in a sous chef position
- experience managing a staff of eight or more for a minimum of two years
- be at least 18 years of age
- in possession or in the process of obtaining a food sanitation certificate
- valid driver’s license with acceptable driving record
- CPR/AED certification or commitment 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 (3) 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 (8) or more for at least two (2) years
- must have knowledge of sauces, soups, cold and butcher, roast, fry, grill, and basic solving, analytical, organizational, interpersonal, and written and verbal communication skills
- must have and maintain a valid driver’s license with acceptable driving record
- CPR/AED certified or obtain within six months of employment
- Illinois food sanitation certificate
- Basset certificate
Job Duties
- follow menu requirements in relation to plate specifications and recipe adherence
- utilize inventory in a most effective manner to maximize costs and control waste while adhering to the kitchen budget and providing a superior product
- develop menus for all phases of the organization including restaurant, banquets, meetings, special events, and halfway house
- ensure that a high standard of sanitation, cleanliness, and safety are always maintained throughout all kitchen areas to meet state, local, and internal rules, and regulations
- manage all kitchen staff certifications making sure all are valid and up to date
- monitor kitchen staff from both the line & banquet to ensure that food is created in sufficient quantities while minimizing over-production waste
- utilize inventory to control and limit waste while adhering to the kitchen budget/profit percentage and providing superior product
- maintain an updated accurate recipe, prep guides, and costing of all dishes
- inspect food preparation and serving area to ensure observance of safe, sanitary food handling practices and dispose of any trash
- substitute for or assist other cooks during rush periods and or emergencies
- train staff to follow portion control and product waste guidelines
- maintain labor cost within the guidelines of the budget and seasonal needs
- create and develop recipes and specials
- create and order food products within proper inventory guidelines and equipment requirements to execute menus
- ensure all food is purchased in accordance with menu specs, food bid requirements and guidelines set by the Executive Chef and Director of Arrowhead Operations
- ensure all menu items are available 100% of the time
- manage responsible prepping for anticipated usage
- confirm function sheet for time and special preparation needs
- attend weekly event meetings with banquet and restaurant staff to ensure up to date information is communicated and performed consistently
- support banquet and restaurant operations by remaining accommodating to all special requests
- maintain temperature checks for each shift
- cooking or prepping when needed as directed by Executive Chef
- expedite food when line is appropriately staffed
- ensure that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times to meet state, local, and internal rules and regulations
- ensure uniforms and appearance meet Arrowhead standards
- perform Executive Chefs daily duties in his/her absence
- create staff schedules to provide efficient use of labor and approve timecards
- create daily prep lists for restaurant and banquet events ensuring correct amounts and quality of products is produced
- meet dress and grooming standards maintaining a professional appearance
- maintain secure storage areas to prevent loss of product
- support, promote, and make recommendations regarding all safety, health, and loss control policies as adopted by the District
- contribute to a feedback rich environment
- hire, train, manage, lead, coach, direct, schedule, discipline, motivate, evaluate, provide quarterly feedback and recommend merit increases for assigned staff ensuring an effective and efficient department and successful District run in accordance with Department of Labor laws and District policies and procedures
- provide a high quality of customer service in a professional manner to the internal customer that will facilitate team building and exceptional customer service to the external customer
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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