Chef / F&B Manager

KB Hotel Group is a family owned and operated hospitality Management Company. It started with a single property and has only grown from there! We have successfully operated Hilton, Marriott, IHG, and other top branded properties in our history. Our current team brings over 50 years of hospitality experience and excellence to the industry. We are always looking for talented individuals who can help take KB Hotel Group to the next level!
Our hospitality dreams begin with a vision:

We believe that the success in the hospitality industry begins with each individual employee at the property level. Our associates are given the ability to serve our guests and fulfill our hospitality promise - provide exceptional customer service and take personal responsibility to create an incomparable and superb experience for our guests.
KB Hotel Group is looking for a full-time talented, energetic, and self-motivated individual to take charge in the day-to-day Chef and F&B Management function. This individual will need to be very detailed oriented, organized, have excellent Leadership and communication skills (with strong computer skills).

Position: Chef / F&B Manager
Location: Holiday Inn, Richmond, IN 47374

The position entails a wide assortment of responsibilities that include but are not limited to the following:

General Responsibilities:

This position is instrumental in running a progressive, creative and unique F&B Department for the property. It ensures a high level of guest satisfaction with high quality food, beverage and service. Responsible for all food production including that used for restaurants and banquet functions; provide overall direction to the food and beverage department; develop menus within brand & KBHG standard food purchase specifications and recipes; and develop and monitor food and labor budget for the department.

1) Preparing, cooking and presenting food in line with required brand and KBHG standards
2) Making sure food is served accurately and promptly
3) Monitoring food production to ensure consistent quality and portion size stock control
4) Following relevant hygiene, health and safety guidelines
5) Provide a safe, effective, efficient, organized, quality oriented and profitable restaurant
6) Hires, trains, motivates, evaluates, and supervises all F&B staff (including FOH- servers and Bartenders) in order to ensure that Associates receive adequate guidance and resources to accomplish established objectives.
7) Maintain highest professional food quality and sanitation standards
8) Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices
9) Interacts with all departments to assure that food production consistently exceeds the expectations of guests
10) In conjunction with Sales management team, assist in maintaining a high level of service principles in accordance with established standards
11) Evaluates products to assure that quality, price and related goods are consistently met
12) Develops policies and procedures to enhance and measure quality; continually updates
written policies and procedures to reflect state-of-the-art techniques, equipment and
terminology
13) Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment
14) Provides training and professional development opportunities for all kitchen staff
15) Ensures that representatives from the kitchen attend service lineups and meetings
16) Periodically visits dining area when it is open to welcome members
17) Maintain any required certifications or licenses.
18) Evaluates food products to assure that quality standards are consistently attained
19) Meet and exceed Customer and Associate expectations by providing service and teamwork
20) Responsible for beer/wine/liquor orders
21) Performs other additional and related duties assigned by the supervisors and or the General Manager to provide service and teamwork in a timely and efficient manner in accordance with established company policies and procedures.


Specific Essential Tasks/Duties:
* Preparing, cooking and presenting food in line with required brand and KBHG standards
* Plans menus
* Keeping preparation at the accurate level
* Schedules and coordinates the work of cooks and other kitchen associates to assure that food preparation is economical and technically correct and within budgeted labor cost goals
* Approves the requisition of products and other necessary food supplies
* Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
* Establishes controls to minimize food and supply waste and theft
* Safeguards all food preparation associates by implementing training to increase their knowledge about safety, sanitation and accident prevention principle
* Ability to use all tools associated with the position including but not limited to knives, slicers, and choppers.
* This position is subject to varying noise levels, extreme heat and cold.
* Ability to review and comprehend recipes and other necessary documentation.
* Ability to inspect quality of all food items.
* Ability to observe and direct actions of subordinates.
* Ability to communicate effectively with all levels of Associates.
* Ability to move effectively and efficiently throughout work areas.
* Must work 50+ hours per week (minimum 5 days per week and able to work days, nights, weekends and holidays as needed). Flexible schedule is required.
* Must be flexible to work varying shifts and time schedules as needed.
* Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes
corrective action as necessary to help assure that financial goals are met
* Attends food and beverage staff and management meetings
* Consults with the Sales Managers/ banquet staff about food production aspects of special events being planned
* Cooks or directly supervises the cooking of items that require skillful preparation
* Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
* Minimizes safety hazards by practicing safety and following all safety rules and procedures.
* Projects a favorable image of the hotel to the public at all times.
* Adheres to all hotel policies and standard operating procedures (SOP's).
* Attendance is crucial to position.

Optimum Attributes:

Willing to take responsibility and accountability for the team
Well-groomed and professional appearance
Willing to work on weekends and holidays if required
Effective Communication skills
Pleasing personality
Good team player and listener
Open with praise, discrete with criticism
Guest Service Champion

Requirements:

At least three years' experience in a kitchen leadership role
Previous Hotel Chef/F&B experience is preferred.
Strong communication and leadership skills
Ability to work under pressure
High standards of cleanliness and hygiene
Creativity and imagination for food presentation
Good organization skills, ability to multi-task and detailed oriented
Must work 50+ hours per week (minimum 5 days per week and able to work days, nights, weekends and holidays as needed). Flexible schedule is required.
Attendance is crucial to position.

Submit Resume and include a cover letter with salary requirements.

No calls please.

We are an equal opportunity employer. Employment selection and related decisions are made without regard to gender, race, age, disability, religion, national origin, color, gender identity, sexual orientation, veteran status or any other protected class.

We are a Drug & Alcohol Free work Facility