Grove Bay Hospitality Group is seeking for winning personalities to join a world-class team! Come elevate your industry experience and work side by side with celebrity chefs.

JOB OVERVIEW: Responsible for all aspects of managing and leading 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 menu development, maintaining approved food and labor costs.

KEY RELATIONSHIP:

Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff, Sales Staff, Accounting, Housekeeping, and Executive Committee Members.

External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, and Health Department Inspectors.

STANDARD SPECIFICATIONS: Requirements represent minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests.

Qualifications:

High school diploma or equivalent vocational training certificate

Culinary College Degree

Previous Management/Supervisory experience

5 years experience in a Culinary Leadership role at a 5-star restaurant

Food handling certificate (ServSafe)

Ability to communicate in English with guests, co-workers, and management to their understanding

Ability to compute basic mathematical calculations

Ability to provide legible communication

Knowledge of food costs controls

ESSENTIAL JOB FUNCTIONS:

Review the daily activities; check the following:

Restaurant Cover Count

Forecasted covers for each outlet

Restaurant Production

Purchases

Meetings

Appointments

Training of Staff

Maintain complete knowledge of and ensure staff's compliance with all departmental/restaurant policies and procedures.

Establish the day's priorities and assign production and prep tasks to staff to execute.

Review daily specials and offer feedback to Departmental Chefs.

Review banquet function sheets and makes a note of any changes; post function sheets for the next 7 days.

Meet with the Departmental 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.

Review the market list.

Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure the quality of products received.

Meet with the Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, health/safety, and sanitation follow-up.

Ensure that staff reports to work as scheduled; document any late or absent employees.

Coordinate breaks for staff.

Inspect grooming and attire of staff; rectify any deficiencies.

Check and ensure that all opening 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 schedules, plating guides, and photographs are current and posted.

Check printers on the line; ensure they are in working order and there is enough paper available for the shift.

Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.

Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an ongoing training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary.

Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to restaurant standards.

Conduct scheduled performance appraisals.

Interview and hire new personnel according to restaurant policies and standards.

Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands.

SECONDARY FUNCTIONS:

Plan and conduct monthly departmental meetings.

Attend weekly staff meetings, F&B meetings, pre-convention meetings, and B.E.O. review meetings.

Return business telephone calls.

Answer correspondence.

Research local farm products, new suppliers, and special markets.

Attend gourmet shows, food and wine meetings.

Perform at special events and off-premise functions.

Schedule and conduct month-end inventories.

Prepare menu analysis and recipe costing.

NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

WE NOW OFFER:

2% Profit Sharing - Now Paid Every 6 Months!

NEW Annual Retention Bonuses

7th Year Sabbatical

Health Insurance and many more!

We are an E-Verify and equal opportunity employer, you must show proof of eligibility to work in the U.S.