Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.
Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
Ensure that standards are maintained at a superior level on a daily basis.
Review the daily activities as they relate to business and production.
Establish the day's priorities and assign production and prep task to staff to execute.
Review daily specials and offer feedback to Executive Sous Chef and Restaurant Manager.
Meet with Executive Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.
Take physical inventory of specified food items for daily inventory.
Requisition the day's supplies and ensure that they are received and stored correctly; communicate needs with Purchasing and Storeroom personnel; ensure quality of products received.
Check and ensure that all duties are completed to standard.
Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
Ensure that recipe cards, production schedule, plating guides, photographs are current and posted.
Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
Coach and counsel staff to exceptional performance.
Work on line during service and assist wherever needed.
Be aware of any shortages and make arrangements before the item runs out.
Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period.
Promote positive guest relations at all times.
Monitor and handle guest complaints by following the six step procedures and ensuring guest satisfaction.
Inspect the cleanliness of the line, floor, and all kitchen stations; direct staff to rectify any deficiencies.
Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements and comply with all Health code requirements.
Instruct staff in the correct usage and care of all machinery in the kitchen operation.
Complete work orders for maintenance repairs and submit to Engineering; contact Engineering directly for urgent repairs.
Develop new menu items, test and write recipes.
Minimize waste and maintain controls to attain forecasted food and labor costs.
Ensure that excess items are utilized efficiently.
Foster and promote a cooperative working climate, maximizing productivity and employee morale.
Oversee and direct training of new hires in specified phases of the kitchen operation; maintain an on-going training program for existing staff.
Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards.
Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.
All other duties as required
Experience: Minimum two years' experience in a similar capacity for a 4 or 5 star hotel or restaurant.
Education: High school diploma and culinary training certificate.
General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
Technical Skills: Ability to enforce hotel's standards, policies and procedures with all kitchen personnel; ability to prioritize, organize and delegate work assignments; ability to direct performance of kitchen staff and follow up with corrections where needed; ability to motivate kitchen staff and maintain a cohesive team; ability to promote positive work relationships with service personnel and other departments; ability to ascertain staff training needs and provide such training; ability to work well under pressure of organizing and attaining production schedules and timelines; ability to maintain good coordination; ability to transport cases of received goods to the workstations; ability to transport pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift, 5-7 days per week noisy and sometimes close conditions; ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards is met; ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions; ability to plan and develop menus and recipes; ability to expand and condense recipes; ability to perform job functions without direct supervision; ability to ensure security of kitchen access, products and hotel. Must be able to stand up to 12 hours a day
Posting ID: 559224076Posted: 2020-07-28