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Chef de Cuisine

Americrown, the leader in motorsports catering and concessions. Part of International Speedway Corporation (ISC), operating at 11 NASCAR-sanctioned tracks nationwide, Americrown touches millions of race fans annually. Our ever growing fleet of mobile food concessions and catering equipment is unparalleled in the industry. Americrown's team of industry professionals brings a wealth of experience and dedication to the table with an overall goal of customer satisfaction. We specialize in fine dining and food concession plans to not only fit the events at which we operate, but to optimize the guests' experience!
Summary: Chef de Cuisine is responsible for the day-to-day operational activities, planning and needs of the Culinary Team. The Chef will have a unique blend of creative flair, passion for food, strong business sense and engaging interpersonal skills. Strong record of streamlining operations and improving service while preserving the highest levels of quality. Natural ability to create enthusiastic, productive working environments with customer-oriented professionals. Highly skilled at troubleshooting operations and recommending effective cost controls.
Essential Duties and Responsibilities:
Strong Supervisory, Leadership, Management and Coaching Skills
Ability to drive consistency, strategic and innovative initiatives on a operational level
Staffing ? Set Goals and Expectations
Build and manage employee schedules in ABI
Place and manage food orders
Maximizing the productivity of Culinary Staff
Ensure appealing presentation and taste
Work in conjunction with Executive Chef to coordinate menu development & planning
Understanding of financial, budgetary and food control practices
Perform inventory, accurate data entry and produce reports from Quest
Assist in implementation and execution of SOP's
Extensive knowledge and experience in food preparation rules and regulations by FDA, State and Local standards
Ability to manage and support chef development & training
Strong communication skills; both written and verbal
Ability to communicate on various levels to include Sr. Management, corporate departments, customers and sponsors.
Open to travel when requested to support other Executive Chef's during race events and VIP on-site catering.
Proficient computer skills to include various internal programs (Caterease), Microsoft Office programs to include Excel, Word, Power Point, Outlook email, Quest and internet
Qualifications/Education Requirements:
Minimum 5 years of experience
At least three years high volume experience preferably in a sports and entertainment environment
Knowledge of food trends which focus on quality, production sanitation, food cost controls and presentation
Minimum 2 year AS/AOS degree in Culinary Arts or 4 year BS/BA in Hospitality or Business Management
We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.



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