POSITION SUMMARY

Manage total responsibilities over the entire culinary operation in the absence of the Executive Chef as well as assume shared responsibilities on a daily basis. Supervises, coordinates and participates in the production of buffets, a la carte, banquets, and any other special functions. Assist in the development, standardization, costing, implementation and menus for buffets, bar, banquet and room service. Assist in FOH (front of house) buffet service standards, execution, buffet upkeep and signage accuracy.

ESSENTIAL DUTIES AND RESPONSIBILITIES -THE ESSENTIAL FUNCTIONS INCLUDE, BUT ARE NOT LIMITED TO THE FOLLOWING:

• Act as the Executive Chef in absence of the Executive Chef.
• Assist the Executive Chef with departmental human resource functions, to include keeping records, counseling associates on an ongoing basis, making recommendations on hiring, terminating, suspending, and employee disciplinary counseling to the Executive Chef.
• Maintain a clean and sanitary environment, ensuring compliance with all local and state codes. Maintains excellent kitchen hygiene conditions at all times. Holds staff accountable to work in a clean, safe and sanitary environment.
• Assist in supervising and participating in the activities of all outlet and banquet kitchens, including all food preparation and ware washing.
• Coordinate the activities of all kitchens with operating departments to ensure the overall success of the hotel.
• Write weekly menus for buffets, a la carte, banquets, and other functions as assigned. Update Delphi cover counts, forecasts and evaluates business trends to maximize production, food cost and guest satisfaction.
• Adjust schedules, menus and logistics accordingly.
• Assist the Executive Chef with developing, costing, establishing and monitoring recipes for all cuisine prepared by the culinary staff.
• Review daily agenda sheets, reads all change logs, emails, Delphi changes and customer and associate feedback to adjusts production, staffing and purchasing accordingly. Establish specific objectives for culinary staff based on information.
• Inspect quality of food products used to prepare cuisine. Evaluate, correct, and retrain staff. Informs Executive Chef when quality is not acceptable.
• Seek and evaluate new products on an ongoing basis.
• Prepare schedules, evaluate daily costs and provides required reports to the Executive Chef.
• Places computer generated orders, assists in the maintenance and input of daily checkbooks, receiving reports, payroll reports, monthly inventories and other administrative tasks.
• Performs other work-related duties as requested, to include participating in local and national industry relevant associations and maintaining relationships with members.

MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)

Culinary Degree or ACF certification highly preferred. High school diploma is required.

Advanced knowledge and expertise in modern culinary techniques and procedures, healthy alternative ingredient use and nutritional cooking production. Requires thorough knowledge of policies and procedures, and the ability to determine a course of action based on these guidelines.

A minimum of five years previous related experience with 3 years supervisory experience is required.

Willingness to work flexible schedules including evenings and weekends.

Maintain composure and objectivity under pressure.

Possess excellent communication skills interacting effectively with the staff, guests and all front of the house team-members.

Working knowledge of Delphi, Kronos, property POS system, and basic computer office software programs to prepare reports according to schedule.

Maintain a warm, friendly, professional demeanor and strong sense of confidentiality.

Approach all encounters with guests and team members in an attentive, friendly, courteous and service-oriented manner.

Strong communication skills to train and motivate employees

Strong time/ meeting management skills, team building skills and accuracy to deal with a variety of duties.

LANGUAGE ABILITY

Ability to speak, read, and write English. Ability to effectively relate to managers, and co-workers.

MATH ABILITY

Ability to apply basic mathematical concepts and use a calculator.

REASONING ABILITY

Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret a variety of accounting procedures in mathematical form and deal with concrete variables.

COMPUTER SKILLS

To perform this job successfully, an individual should have knowledge of Word Processing software, Spreadsheet, and other software.

SUPERVISORY RESPONSIBILITIES

Assigned Kitchen staff

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position.

While performing the duties of this position, the employee may be required to work long shifts up to 12 hours. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. Requires full sight and hearing capacity.

The employee is frequently required to walk; sit; and reach with hands and arms. The employee periodically lifts and carries containers weighing up to 50 pounds and pushing and pulling up to 80 pounds. The employee must frequently communicate with kitchen staff and read kitchen documentation.

The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high/low temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. The noise level in the work environment is usually moderate to loud.

Employment is contingent upon successful completion of a background and drug test.