Works closely with the Executive Chef to plan and direct food preparation in kitchens. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities.
Job Duties & Functions
- Produces innovative and diversified menus that reflect the restaurant's overall vision.
- Trains the kitchen staff to adhere to restaurant policies and general sanitation regulations.
- Organizes, schedules, and directs the work of the kitchen staff, ensuring that kitchen operations are carried out quickly and effectively.
- Designs aesthetic plating presentations.
- Ensures that hygiene and food safety requirements are met.
- Maintains kitchen inventory and assigned budget.
- Approach all encounters with guests and employees in a friendly, service oriented manner.
- Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).
- Maintain regular attendance in compliance with company standards, as required by scheduling which will vary according to the needs of the hotel.
- Comply at all times with company standards and regulations to encourage safe and efficient hotel operations.
- Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, CPR and First Aid
- Maintain a friendly and warm demeanor at all times.
- Ensure that all kitchen personnel fulfill their job functions appropriately.
- Create menus and food presentation.
- Address and resolve all customer problems in an efficient and effective manner.
- Perform spot checks for menu accuracy and taste.
- Minimize spoilage, waste and over production.
- Regularly review house counts, forecasts and VIP lists.
- Monitor all Banquet and Catering activity.
- Maintain all kitchen inventories.
- Prepare annual reviews of employees
- Assist in the achievement of departmental objectives and goals
- Expedite peak meal periods by maintaining a 'hands on' approach.
- Works within monthly set food cost budget, adjust food requisitions and controls waste
- Be familiar with all company policies and house rules as well as hospitality terminology.
- Ensure that plating standards and use records are posted according to company standards.
- Review food sales for accuracy daily.
- Perform any other duties as requested by the General Manager, Director of Food & Beverage, or Executive Chef.
