Job Description

JOB OVERVIEW:

Assist in managing a single food and beverage outlet or a shift or section of food and beverage operations. Supervise kitchen employees and entry-level Culinary Staff in preparation and cooking of various food items and their garnishment and presentation. Responsible for menu planning and development and cost control.

DUTIES AND RESPONSIBILITIES:

Supervise activities of assigned staff, communicate goals, and assign/schedule work. Communicate and enforce policies and procedures. Recommend and initiate disciplinary or other staffing/human resource-related actions in accordance with company rules and policies. Alert management of potentially serious issues. Assist with employee selection, training and development, and performance coaching. Assist in developing new menu concepts. Develop, test, and cost out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared and sold in assigned area of responsibility. Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste. Inspect the cleanliness of the line floor and all kitchen stations. Maintain and strictly abide by proper storage procedures and provincial sanitation and health regulations. Notify the Maintenance Department of any needed repairs. Review the following day's menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures. Maintain and enforce procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and control costs. Assist in determining the minimum and maximum stocks of all food, material and equipment. Assist in cooking and food preparation as required. Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. Assist sales, catering, and banquet staffs with banquets, parties and other special events. Interact with outside contacts: Guests - to ensure their total satisfaction Vendors - to order supplies and equipment and ensure best prices and quality Health Department and other regulatory agencies - regarding safety matters and kitchen inspections May serve as Manager on Duty or perform other duties as assigned.

ACCOUNTABILITY:

Assists Executive Chef in supervising the preparation of food for multiple F&B outlets or facilities, or may independently supervise food preparation for one or more outlets. Primary duty is professional chef work and supervision of other culinary employees.

Qualifications and Requirements:

EDUCATION

Completion of a high school diploma or equivalent

EXPERIENCE:

Two (2) years of experience as a chef, or equivalent combination of education and culinary/kitchen operations experience. Degree or certificate in culinary arts preferred.

Other:

Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with employees and guests that reflects highly on the hotel, the brand and the Company. Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently. Reading and writing abilities are utilized often when giving and receiving instructions and preparing recipes Problem solving, reasoning, motivating, organizational and training abilities are used often. Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency. May be required to work nights, weekends, and/or holidays.
Job Type: Full-time

Pay: $65,000.00-$72,000.00 per year

Work Location: In person