Chef & B

JOB DESCRIPTION

Chef & B

REPORTS TO

General Manager

SUMMARY

The Red Dunn Kitchen located in The Trumbull and Porter Hotel in the Heart of Detroit, Corktown, is preparing for its Grand Re-opening. A truly unique Restaurant offering private event space, bar, and steps away from Burroughs Lounge. We are looking for an experienced Chef & B that can combine creative culinary expertise with excellent leadership skills to oversee the re-opening and ongoing daily operations of The Red Dunn Kitchen.

As the Chef & B, you will fill a vital role by directing and supervising food preparation for the outlets and ensure the highest-level quality and consistency as relates to food handling, food quality and food presentations while maintaining established operational standards.

JOB DUTIES

The Ideal Candidate will:

Have a minimum of three years of experience in a leadership role in the Food and Beverage Department

Have five or more years of progressive experience in Hotel Food & Beverage experience or other successful F&B service industry; or a Culinary Degree with three or more years progressive experience in Hotel Food & Beverage experience or other successful F&B service industry.

Be incredibly friendly, customer centric, love to smile and radiate a positive and accommodating attitude while interacting with guests.

Creates and plans all meals and menus for the restaurant and catered events

Expedite peak meal periods by maintaining a “hands on” approach

Works within monthly set food cost budget, adjust food requisitions and controls waste

Monitors food outlets, buffets, stations, and food displays for creativity, quality, cleanliness, and food safety

Assures timely set up, schedules well trained cooks in all areas in proper uniform

Assists the food and beverage services for group activities at the hotel and coordinates with other hotel-level departments to facilitate services agreed upon by the sales office and prospective clients.

Works frequently with subordinates in the Food and Beverage Department to ensure all aspects of business are running smoothly and on schedules to improve existing practices and services both in the front of the house and the back of the house.

Communicates financial information to the General Manager, including up-to-date budget information and revenue growth programs formulated through short term and long term operational and financial plans for the food and beverage department

Achieves budgeted revenues, controls cost (which includes labor, food, maintenance, etc.) and maximizes profitability related to the facility operations

Inspects outlets daily to ensure high quality food and food presentation, cleanliness and side work duties completed. Maintain follow-through of all guests’ requests, problems, complaints and/or accidents which occur in any areas of the hotel.

Assist Department Head/General Manager to schedule employees at proper staffing levels; monitors labor cost daily to ensure efficiency in scheduling.

Participates in monthly inventories. Initiates programs to reduce breakage and loss in China, Glass and Silver

Assists in the aggressive recruitment of exemplary staff members

Conducts pre-shift meetings to inform staff of daily events; ensures staff is prepared, organized, and delivers high standards of service.

Assist Department Head/General Manager in developing and ensure implementation of Food and Beverage promotional ideas.

Provides a professional image at all times through appearance and dress.

REQUIREMENTS

• Bachelor's degree in hospitality, business, or related field preferred

• Minimum of four years’ experience in a senior level hotel management position.

• Ability to work a minimum of 50 hours a week including weekends, holidays, and evenings

• Able to effectively communicate both verbally and in writing

• Must be eligible to work in the U.S.

PHYSICAL DEMANDS

While performing the duties of this job, the employee is regularly required to talk or hear. The employee is frequently required to stand, walk, bend, kneel, stoop, use hands to finger, handle or feel; and reach with hands and arms. Must be able to lift, push, pull, and move a minimum of 25 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

SUPERVISORY RESPONSIBILITY

This position supervises all food and beverage staff

Job Type: Full-time

Benefits:

• Paid time off

Physical Setting:

• Bar
• Casual dining restaurant

Ability to commute/relocate:

• Detroit, MI 48216: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary: 5 years (Required)
• Senior Food and Beverage Management: 5 years (Required)

Work Location: One location