JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

CORE WORK ACTIVITIES

Leading Kitchen Operations Team

• Supervises and manages associates. Managing all day-to-day operations. Understanding associate positions well enough to perform duties in associates’ absence.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Provides services that are above and beyond for customer satisfaction and retention.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensures and maintains the productivity level of associates.
• Ensures property policies are administered fairly and consistently.
• Celebrates successes and publicly recognizes the contributions of team members.
• Solicits associate feedback, utilizes an “open door” policy and reviews associate satisfaction results to identify and address associate problems or concerns.
• Ensures associate recognition is taking place on all shifts.
• Participates in an on-going associate recognition program.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Leads shifts while personally preparing food items and executing requests based on required specifications.

Maintaining Culinary Goals

• Sets and achieves goals including performance goals, budget goals, team goals, etc.
• Communicates specific guidance and plans to prioritize, organize, and accomplish daily kitchen work.
• Understands the impact of department’s operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Calculates accurate theoretical and weighted food costs.

Ensuring Culinary Standards and Responsibilities are Met

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Ensures compliance with all local, state and federal (OSHA, ASI and Health Department) regulations.
• Assists the Executive Chef with menu development.
• Assists Executive Chef with all kitchen operations.
• Performs all duties of kitchen managers and associates as necessary.
• Ensures associates maintain required food handling and sanitation certifications.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.

Ensuring Exceptional Customer Service

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Interacts with guests to obtain feedback on product quality and service levels.
• Strives to improve service performance.
• Empowers associates to provide excellent customer service.
• Demonstrates a positive example for guest relations.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Participates in associate progressive discipline procedures.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
• Assists Executive Chef with managing, developing, and coaching direct reports including completion of Leadership Performance Process (LPP).

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartment).

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

  Management Competencies