Executive Chef Recruitment Plan
Job Ad
Looking to advance your career in the restaurant business? Want to create gourmet cuisine, plan elaborate and interesting menus, and use your experience as a chef to train and manage other great chefs? In that case, we have a job for you.
Who we are: A four star fine dining establishment with a reputation for excellence, we can provide you with a top quality kitchen, well trained staff, and the opportunity to do new and interesting things with your culinary skills. As our executive chef, you'll be responsible for creating new and exciting recipes that will be served at our well known and respected restaurant, creating fabulous menus that will attract attention and draw in new business, and overseeing a kitchen full of highly trained chefs that are as passionate about food as you are. Working for us will increase your skills and your reputation as an executive chef.
Who you are: A creative chef who loves being inventive with food and cares deeply about quality and presentation. You will be responsible for approving every dish that comes out of our kitchen, so your perfectionist tendencies will be put to good use. You are organized enough to keep track of our inventory and ensure that the kitchen remains well stocked with needed supplies and ingredients. You love to share your skills and knowledge, and will be comfortable hiring and training kitchen personnel. You are also interested in marketing yourself and your employer, and will be glad to share your marketing ideas with our General Manager and Assistant General Manager. Finally, you're a team player who won't hesitate to jump in when the kitchen is short staffed or when we're asked to cater a special event.
We're looking for an exp...
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...ence the decision. Therefore, the hiring decision should be based on meeting specific EEO compliant criteria, and not on nebulous emotion or instinct.
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Stephen Boos has worked in the food service industry for over 30 years. He started as a bus person and subsequently trained as a chef’s apprentice. Steve’s mother believed that a college education was something that everyone should receive. She felt that a college degree was a good investment in Steve’s future. In 1976 at his mother’s insistence, Boos moved to Northeastern Ohio to attend Kent State University where he earned a bachelor’s degree in business administration. After graduation, Steve began working for East Park Restaurant as a line cook. Using his education as a foundation, Steve made a point to learn everything he could about running a restaurant, from cutting meat to the bi-weekly food and beverage orders. His versatility, keen business sense, and ability to control costs resulted in Steve’s promotion to General Manager, as role he has held since 1995.
Dave Thomas an American restaurateur and a philanthropist once said, “It all comes back to the basic. Serve customers the best-tasting food at a good value in a clean, comfortable restaurant, and they'll keep coming back.” (thomas). Everyone can agree on Dave Thomas, but I have a couple more criteria to add to his idea of a great successful restaurant. If I go out to eat I might as well pick a place that, though may be expensive, has scrumptious food because why bother going to spend money on food you can make yourself? A great restaurant has to meet three of my criteria’s: the Décor and atmosphere, impeccable service and cleanliness, and most importantly the food.
I want to be a very successful operator/owner. I want to out sell any other restaurants in my area.
The restaurant business is a challenging industry and if a company has a strategy that works for them as well as their employees, it should stay the course and tweak as needed.
I believe in the old adage, “treat others as you wish to be treated”, and along with a healthy dose of common sense goes far in producing a healthy work environment. I think a chef can still remain authoritative, but be respectful of your employees’ social and mental needs thus creating a solid team of individuals willing to give it their “all” in the work environment according to the business organization known as Call of the Wild (n.d.). Therefore, as executive chef I would, I think team building is essential through rewards, training, and involvement as well as proper equipment to accomplish tasks. In order to eliminate food waste I would install a POS system at each station, thus giving those staff members the responsibility for their portion of the dish. Employee recognition definitely is a morale builder. Furthermore, I consider policies such as
Alice with her self sustaining restaurant, friends and family based meals. Taking what the community has to offer and giving right back tenfold! thats what being a chef is. Being a chef really has nothing to do with how efficiently you can butcher half a cow, how perfect your battonet slice is, or how aromatic and golden your basic stock is. Being a chef is being a community leader/activist.
Our mission is to serve top-quality meals at a great value with Guest-Obsessed© hospitality, speed and accuracy at our double drive-thru lanes, and to foster a culture where employees are well-trained and well rewarded and franchisees are supported in their endeavors to better the brand.
wonderful quick meal right in front of you. They show you hands on how to prepare and cook
Editorial. Nations Restaurant News 11 Nov. 2005: n. pag. MasterFILE Premier. Web. 5 Mar. 2013.
According to Noe (2012), most experts believe that the most important human resource decision makes by a leader is deciding who to hire. Manager manages the recruitment and selection process. Selection for the best candidates for the job is very important in an organization because the performance always depends on employees, the recruiting and hiring is costly and the legal obligations like mismanaging hiring has legal consequence. The main aim of employee selection is to achieve person-job fit which is identifying the knowledge, skills, abilities (KSAs), and competencies that are central to performing the job. The objective of effective selection is to decide who the right people are, by matching individual characteristics (ability, experience, and training) with the requirements of the job (DeRue & Morgeson, 2007; Kristof -Brown, Zimmermam, & Johnson, 2005). The manager will do checking for reliability and validity of the interviewer. In PPNJ Poultry & Meat Sdn Bhd, the people who manage the recruitment and selection process is the Human Resource department or staffs.
Classic kitchen brigade refers to the way the kitchen in restaurants and hotels are set up, with a hierarchy of positions and responsibilities and duties to go along with each position. The kitchen brigade separates the kitchen into several departments and helps to organize these departments. Every department/station pays an integral role in the kitchen and a well-qualified staff must be presented to ensure efficiency. The individual at the top of the hierarchy is the Chef de cuisine (Executive Chef). This individual ensures that every station and operation in the kitchen is running effectively and efficiently. He is responsible for menu management, ordering, relaying suggestions to the owner of the restaurant or hotel (if he does not own it), supervising the kitchen operations and hiring the right personnel for the kitchen. This is the leader of the kitchen. Next, second in command to the Chef de Cuisine is the Sous-Chef. The Sous Chef’s responsibilities are: report to the Chef de Cuisine; schedule, replace and manage any open stations; assist station chefs if help is needed; relay the orders to the stations; examine plate presentation of ...
...n process is very important for an organization to hire new members, as employees need to select the right person to do the right job. Therefore, employees need to read through applicant’s document and qualifications, hence organize an interview to be more close with the applicant, to know more about the applicants, see if they are suitable for the job position. Selection process can help the employees not to make wrong decisions, this is a good opportunities to assess skills, aptitude and abilities. (John, 2007)
With education, training and experiences according to the United States Department of Labor, Bureau of Labor Statistics chefs must have a “High school diploma or equivalent” (“Chefs and Head Cook”) plus chefs can read into how “Others receive training at a community college, technical school, culinary arts school, or 4-year college.” (“Chefs and Head Cook”) The most common is having “5 years or more” training (“Chefs and Head Cook”), but they can also have “None” experience (“Chefs and Head Cooks”). Also, “A small number learn through apprenticeship programs or in the Armed Forces.’ (“Chefs and Head Cooks”) This gives chefs many options on how to get into the culinary force with any amount of training. But, as it can be seen, the education needed chefs have to take into account is the work environment. According to the United States Department of Labor, Bureau of Labor Statistics work environments can be anything from “...restaurants, private households, and other establishments where food is served.They often work early mornings, late evenings, weekends, and holidays. The work can be hectic and fast paced.” (“Chefs and Head cooks”) The salary and benefits of being a chef, according to the United States Department of Labor, Bureau of Labor Statistics is as high as “$43,180 per year $20.76 per hour” (“Chefs and Head Cook”)
It takes a lot of hard work and dedication to be a chef. However, if one has a passion for cooking it will pay off. I am a creative person and cooking has endless possibilities of creativity, such as the way you make it and the way you plate it. I want to become a chef and hopefully open a restaurant one day. To do that, you need to learn the basic skills. Julia Child once said, “No one is born a great cook, one learns by doing.”
The restaurant industry has become quite competitive in recent times. In an effort to cut costs restaurants are taking serious measures to improve their performance in relation to their competitors. Two of the most important steps that restaurants have undertaken in recent years are: