ESSENTIAL PURPOSE: To manage the staff and operations of the Kitchen to ensure the highest possible quality of food service to hotel restaurants, banquets and functions.
ESSENTIAL DUTIES:
To understand and respond to all guest needs and requests in a timely and professional manner.
To hire, train, schedule, support, review, discipline and terminate employees directly accountable to his/her position, to maintain highest possible levels of employee morale and department productivity.
To post schedules for Kitchen staff on a weekly basis as needed.
To complete payroll reports and prepare final time-log for bi-monthly payroll as needed.
To develop menus with a wide scope and variety with the Executive Chef, Chef de Cuisine and Sous Chefs for Banquets.
To ensure foods are stored and served at proper temperatures.
To coordinate with the Director of Catering and Conference Services all Banquet functions, special menus, menu changes, count changes, etc.
To monitor presentation of all foods and banquets served to hotel guests and ensure that appearance and quality are consistently maintained.
To maintain an adequate supply of all provisions in the kitchen and establish programs that minimize waste and pilferage.
To report all needed equipment repairs.
Planning, writing and revising all banquet food menus. Write recipes for all banquet menus and submit to the cost controller for pricing.
To regularly inspect all kitchen areas to ensure sanitary conditions.
To continually monitor and control departmental expenditures to ensure meeting operational standards while maintaining annual budget
To properly document Personnel/Payroll transactions, as directed, for processing in the Personnel office.
To immediately report all suspicious occurrences and hazardous conditions.
To maintain the cleanliness and safety of work areas at all times.
To practice safe work habits at all times, to avoid injury to self and others.
To conduct departmental safety training for all of your departments employees, before they begin to work.
To attend and, as needed, direct regular departmental operations meetings, including monthly safety meetings.
To ensure safe work practices of all Kitchen staff, including compliance with company and departmental safety rules and regulations and the proper use and handling of all relevant equipment.
To attend all mandatory meetings as directed.
To perform other tasks, including cross-training, as directed.
To assist the Executive Chef with execution and menu development for the Market.
During slow periods of the year work in other kitchens on the property to cover for vacations.
Work off site catering benefits with the Executive Chef.
To perform other tasks, including cross-training, as directed.
JOB KNOWLEDGE & EDUCATIONAL LEVEL: English fluency required. Spanish fluency helpful. Must have minimum five years experience as a manager in an establishment of comparable quality, with demonstrable knowledge of culinary operations and quality food preparation. Familiar with OSHA, SB 198, local Department of Health regulations, and relevant current laws governing handling of hazardous substances. Hotel experience preferred.
SKILLS AND APTITUDES: Demonstrated ability to train staff and ensure luxury resort customer service. Strong written and verbal communication skills. Detail oriented. Organized and efficient. Safety-minded. High quality standards for production and service. Good team player. Customer service focus. Ability to effectively manage staff to maintain a high level of morale and productivity.
WORKING CONDITIONS: Works indoors throughout shift in well-lighted kitchen areas and office. Regularly works near hot ranges and ovens. Makes occasional short trips to the walk-in freezer and refrigerator. Kitchen may be moist, warm and odorous from cooking foods. Kitchen floor may be slippery from moisture and grease. Business levels may require fast work pace. Bi-level structures. Extensive facility.
PHYSICAL DEMANDS: Stands and walks short distances approximately 70% of shift. Sits at desk or in meetings approximately 30% of shift. Occasionally required to handle and move objects weighing up to 50 lbs. over short distances. Must be able to work under pressure. Moderate to frequent use of stairs, daily.
