Job Summary:
Plans, directs and manages the selection and production of all food items as directed by the Executive Chef to ensure the highest level of product quality and presentation. Responsible for assisting the Executive Chef in menu planning and development, recipe creation and food ordering and inventory while operating within budgeted food and labor cost margins. Provide strong leadership while managing the hiring, training and ongoing development of the culinary and stewarding staff.
Essential Functions:
Supervise culinary department, delegating and assigning duties and responsibilities to the Sous Chefs and staff to ensure the accurate and timely production of catering, dining room, conference food and beverage packages, pub, room service and employee meals.
Develop daily, seasonal and special event menus designed to increase sales and enhance the guest experience.
Meet with clients as needed to ensure total guest satisfaction.
Establish and ensure adherence to all product quality, consistency, presentation, portioning, garnishment and utilization goals.
Direct and train staff on new food items and provide on-going monitoring to ensure comprehension.
Design skills level training and development plans with the Executive Chef for all culinary team members.
Supervise, assign duties and responsibilities to the Sous Chefs and Lead Steward to ensure proper kitchen and equipment maintenance, efficiency, storage, safety and sanitation in multiple kitchens and food service areas.
Conduct regular safety, sanitation and general product and personnel inspections to ensure all hotel standards and state health regulations are met.
Teach and ensure complete compliance with all food, safety and physical standards and policies.
Forecast labor expense and overseeing the scheduling of the culinary and stewarding staff to ensure both adequate staffing and budgeted labor costs.
Recruit, interview, train, coach, praise, counsel and discipline in accordance to company standards.
Under the direction of the Executive Chef, ensure all necessary reports and forms are completed on time and filed in accordance with company standards.
Conduct and participate in daily, weekly, monthly and quarterly meetings to ensure exceptional communication and adherence to all operational procedures and expectations.
Any additional functions required by the Executive Chef and upper management.
Physical Requirements:
These physical demands represent the physical requirements necessary for an associate to successfully perform the essential functions of the position. Reasonable accommodation can be made to enable individuals with disabilities to perform the described essential functions of the position.
Must be able to perform duties in extreme temperatures
Must be able to stand and walk for long periods of time
Must be able to lift to 25 lbs. occasionally
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Requires manual dexterity to use and operate all necessary equipment.
As an MOD, heavy workloads requiring the ability exert up to 100 pounds of force and the ability to regularly lift 55 lbs.
Experience, Education, Qualifications and Skills:
4 years of experience as a Sous Chef in an upscale, multi-outlet, full service facility with food and beverage annual revenue equal or greater than 4 million dollars.
ACF certified and/or Culinary Degree from a recognized Institute of Culinary Arts.
Excellent Culinary knowledge and skills with experience in creative menu development and management.
Proven track record of maintaining budgeted food and labor costs.
Must be detail oriented with outstanding organizational skills, written and verbal communication skills.
Must possess excellent computational ability.
Must possess basic computer skills.
Must have excellent leadership capability and customer relations skills.
Travel
Local and regional travel is required resulting in overnight trips. This position requires the successful candidate to have a valid Ohio Driver’s license. The successful candidate would have to provide proof that s/he has a valid driver’s license upon being hired.