CHEF

Position Summary:

Responsible for preparing and providing high quality food standards with consistency throughout.

Supervision Received:

Supervision is received from the General Manager.

Essential Functions:

• Operating Results in the restaurant, lounge and banquets.  

• Communicate, daily, with the Front of the House Manager for an update regarding planning, staffing, and internal procedures

• Complete daily food requisition and oversee specials utilizing any build up of overstock

• Participate in banquet/private dining functions from planning to preparation to dish up of function

• Maintains product inventory levels for kitchen

• Ensures consistent product quality, recipes and dishes to restaurant, room service, lounge and private events.

• Controls the performance of the staff under his supervision.

• Ensures Staffing Results are achieved in kitchen and dishwashing department.  These results include but are not limited to the following:

• Assist in the responsibility to select, train, supervise, develop, discipline and counsel employees

• Prepares weekly staffing schedule

• Maintains a schedule of cleaning projects for cooks and cleaning staff

• Ensures a safe working environment for kitchen staff

• Ensures Financial Results are achieved for both the restaurant and banquets.  These results include but are not limited to the following:

• Assists in maintaining budgeted labor and food costs

• Performs the coding and logging of all kitchen invoices

• maintain budgeted labor and food costs

• Work with GM in creating menus for the various F&B outlets, recipes, presentation and costing of the menus

• Performs all necessary administrative functions for the business.  These functions include but are not limited to the following:

• Conduct daily walk-through of all walk in refrigerators, storage rooms and food lines to ensure rotation, usage, cleanliness and proper sanitation

• Creates and delegates prep list

• Complies with all policies and procedures set forth by the Hotel’s Employee Handbook

• Maintains a clean and safe work area

• Maintains and builds positive relationships within the property, community and industry to include:

• Keep in contact with banquet department to ensure quality and consistency

• Maintains good service times

• Maintains a professional relationship with all co-workers

Secondary Functions:

• Performs all other duties as assigned

Qualifications:

• Certification in the culinary field

• Have three years of culinary management experience

• Possession of, or ability to obtain, a valid Food Handler’s Card

• Ability to solve problems and deal courteously and tactfully with employees and the general public

• Detail oriented

• Ability to organize and prioritize to meet deadlines

• Ability to be a self starter

• Ability to work varied shifts

• Ability to always maintain a professional appearance 

• Ability to work as part of a team

• Ability to communicate effectively

• Ability to read and follow both verbal and written instructions

• Ability to multi-task and work well under pressure