Description:
Responsible for operation of the kitchen/culinary department. Responsibilities include the overall food preparation/service, for the restaurant and in-room dining, and providing the optimal service possible while operating within predetermined budgetary limitations.
ESSENTIAL FUNCTIONS
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Recruit, hire, train, supervise, develop, schedule, coach and counsel culinary team members.
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Supervise the preparation and presentation of foods by all culinary personnel, overseeing that all the food items prepared and served are according to standards.
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Demonstrate positive leadership characteristics that inspire employees to meet and exceed standards.
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Conduct monthly meetings with the culinary team.
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Perform the duties of subordinate positions when needed.
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Assist with other food and beverage outlets/operations when needed.
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Maintain and enforce sanitation laws and safety standards with anyone entering the kitchen.
Full job description available upon request
Requirements:
EDUCATION
High School graduate or equivalent preferred, Four year college degree preferred
EXPERIENCE
Five years’ experience in food and beverage, three of which should be from a management level preferred
LICENSES OR CERTIFICATES
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Manager Level, Food Service Sanitation Certification or equivalent.
- CPR certification preferred.
