Paddock Chef de Cuisine

Creativity, passion, collaboration, attention to detail, leadership …these are just some of the ingredients needed for our next Chef De Cuisine! Prairie Meadows is looking for someone who can turn up the heat and remain cool as a cucumber in the kitchen. As the Chef De Cuisine, you will be directly responsible for the day-to-day operations of our Paddock concessions outlet. If you enjoy a highly motivated environment and pride yourself on quality work, this is the job for you! 

• Responsible for food service for the Paddock (Concessions outlet) from planning/preparing to delivery and maintaining of all food.

• Oversee that kitchen work area is ready for daily operation, ensuring compliance with established standards and requirements
• Ensure all food is consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and presentation standards 
• Assist the Executive Chef in developing menus, and creating culinary goals
• Work with front of house restaurant management to ensure the guest experience exceeds expectations 

Requirements: High School Diploma or equivalent.  Bachelor’s or related culinary degree preferred.  Minimum of 3 years of experience as a Chef or Sous Chef.   Experience in a high-volume restaurant kitchen.  Experience with collective bargaining environment preferred.  Excellent dietary, cooking, managerial, and customer service skills essential.  Must be able to communicate effectively, both verbally and in writing, with persons of diverse backgrounds.  Knowledge of Iowa Department of Health regulations is required.  Serv Safe certification required.  Skilled in menu development with budgeted food costs.  Knowledge about plating & presentation. Working knowledge of Agilysys software.   Knowledge of Word & Excel.  Strong attention to detail & multi-tasking skills.  Ability to work in fast paced & high-pressure environment.     Candidate must be able to assist in developing and maintaining a positive professional work environment.  Working knowledge of P&L statements.   Knowledge of labor management & inventory control.  Long periods of standing and walking.  Subject to hot equipment, hot oil and sharp objects.  Will have exposure to wet floors.  Pushing of carts of dishes up to 150 pounds.  Must be able to lift amounts up to 50 pounds.