- Responsible for long- and short-term planning and day-to-day operations of the kitchen and related culinary departments.
- Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
- Plan and manage the procurement, inventory, production, preparation, and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
- Monitor and control the maintenance/sanitation of kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
- Develop, recommend, implement, and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
- Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
- Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.
- Act as a storyteller for our Brand, our Hotel, and its decor
- Work with colleagues to deliver inspirational service
- Any other job duties as assigned
- More than two years of post-high school education
- Bachelor's degree preferred
- Minimum of 3 years of experience in a culinary leadership role
- Basic math skills
- Ability to communicate effectively verbally and in writing
- Strong leadership skills
- Ability to exceed expectations of guests and team members
- Excellent time management skills
- Graduate Hotels is an Equal Opportunity Employer.
Compensation: $50K - $60K