Job Description

Responsible for managing all aspects of 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/product inventory of all food and assist in development of menus, assist in maintaining approved food costs and labor costs.

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Review the daily activities; check the following:

1. housecount
2. forecasted covers for each outlet
3. catering activity
4. purchases
5. meetings
6. appointments
7. VIPs/special guests

• Establish the day's priorities and assign production and prep task to staff to execute.
• Review daily menu and offer feedback to Sous Chefs.
• Attend Department Head meetings, F&B meetings, pre-convention meetings, and Banquet Event Order (B.E.O.) review meetings.
• Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days.
• Meet with Sous Chefs 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.
• Review the purchase order list.
• Requisition the days supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
• Meet with the Executive Steward to review equipment needs, such as, 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 recipes, production schedules, plating guides, photographs are current and posted.
• Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Work on line during service and assist wherever needed.
• Be aware of any shortages and make arrangements before the item runs out.
• Observe guest reactions and confer with service staff to ensure guest satisfaction.
• Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
• 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.
• Maintain proper storage procedures as specified by Health Department and Hotel requirements.
• Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety.
• Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
• Develop new menu items, test and write recipes.
• Assist Catering Department with developing special menus for functions; meet with clients as requested.
• Supervise and direct the organization and preparation of food for the Colleague Cafeteria.
• Minimize waste and maintain controls to attain forecasted food and labor costs.
• Ensure that excess items are utilized efficiently.
• Monitor and ensure that all closing duties are completed to standard before staff clocks out.
• Foster and promote a cooperative working climate, maximizing productivity and colleague morale.
• Provide feedback to staff on their performance; handle disciplinary problems and counsel colleagues according to Hotel standards.
• Conduct performance reviews in a timely basis.
• Document pertinent information in the logbook and follow up on items notated during other shifts.

Qualifications

• 5 years experience in a similar position at a Full service Hotel or Restaurant.
• Culinary college degree or apprenticeship.
• Fluency in a second language, preferably Spanish.
• Sanitation certificate (Food Service Manger).
• Maintain good coordination.
• Certification in CPR.
• Ability to input and access information in the property management system/computers/point of sales system.
• Previous guest relations training.
• Artistic talent.
• Work all stations in Kitchen.
• Fluency in English, both verbal and non-verbal.
• Compute basic arithmetic.
• Provide legible communication.
• Knowledge of food cost controls.
• Previously worked with all products and food ingredients.
• Operate, clean and maintain all equipment required in job functions.
• Plan and develop menus and recipes.
• Ability to:
• perform job functions with attention to detail, speed and accuracy.
• prioritize and organize.
  • be a clear thinker, remaining calm and resolving problems using good judgement.
  • follow directions thoroughly.
  • understand 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.
  • ascertain departmental training needs and provide such training.
  • direct performance of staff and follow up with corrections when needed.

Additional Information

What’s in it for you:

• Paid time off
• Medical, Dental and Vision Insurance, 401K
• Complimentary Shift Meal
• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academy designed to sharpen your skills
• Ability to make a difference through our Corporate Social Responsibility activities, such as Planet 21
• Career development opportunities with national and international promotion opportunities
• Eligible performance based bonus