Address
Form of workDescription
Supervise and maintain professional conduct for all kitchen operations. Oversee staff, production of CDR, Banquets, buffets and any other food functions. Maintain sanitary environment as described by Health department. Ensure staff are properly trained on a continual basis. Develop new menu items, detail specifications and presentations of same.
ESSENTIAL FUNCTIONS:
Maintain a great attitude and professionalism at all times.
Assume authority in absence of Executive Chef.
Communicate and anticipate needs of Pastry Chef, Sous Chefs, and Banquet Chef.
Monitor par levels of the following but not limited to; stock, sauces, demi-glace, granite, fromage blanc.
Monitor BEO's, reservation book and house counts to anticipate daily business levels.
Ensure quality levels of prep for day, night and banquet crews.
Cross train CDR staff on kitchen protocol and operations.
Monitor dish room duties including but not limited to; cleaning schedule, cleaning cycles, dish machine filters, chemicals, pace and specific storage areas for supplies and equipment.
Communicate specials, outages or other issues that would affect CDR Manager/Host.
Ensure efficiency of Line Cooks though monitoring progress and techniques of prep.
Oversee product utilization of trim and other scrap products as well as banquet and buffet left over's for salable application or crew chow.
Train Line Cooks for new menu items, top quality food production, maintain daily menu items such as but not limited to; soups, sauces, garnishes, through tasting and testing, development of techniques for items that are introduced to the operation.
Be able to run any station alone or assist others as necessary.
Ensure proper cleaning/breakdown of all stations/kitchen facility at end of business day.
Maintain communication with service staff, banquet staff, host, MOD and other supervisors.
Maintain accurate clock in/outs, monitor overtime in Paylocity on a daily basis.
Keep in contact with lodge supervisors and other F&B outlets to ensure quality, efficiency and be able and willing to assist in any capacity as needed.
Continuously monitor and control labor and food costs to achieve budget target.
Elevate standards of performance with staff, research & develop exciting new food trends.
Conduct staff performance reviews and corrective actions as needed.
Conduct weekly kitchen staff meetings, schedule staff shifts and breaks.
Verbally present nightly specials and tasting with service staff.
Conduct personal orientation with new service staff.
Perform other related duties as directed by hotel kitchen management.
Attend weekly Food and Beverage meetings, BEO meetings and wine tastings.
Schedule crews for dish area, line cooks. Coordinate days off and vacations.
Communicate applicable needs to Purchasing Manager and Executive Chef.
Coordinate holiday menu prep and staffing, logistics, pre-plan seasonal menu changes.
Recruit and hire qualified staff throughout the year according to business levels and needs.
Plan special event menus as needed.
Present a professional, quality image at all times.
Regular and reliable attendance.
Requirements
Must be service oriented.
Must be detail oriented with ability to set and meet high customer service standards.
Must use proper etiquette while conversing with guests.
Must have detailed knowledge of all menu offerings.
Must have excellent communication skills.
Must be able to plan and cost menus.
Culinary School Diploma or equivalent experience required.
Must have valid OLCC and Food Handlers permit.
PHYSICAL REQUIREMENTS:
Must be able to lift 50 lbs.
Must be flexible and capable of bending, twisting and kneeling.
Must be able to work in tight spaces.
Must be able to work on feet, stand and walk for up to 8 hours at a time.
Must be able to keep up with the pace of the department/position demands.
