- Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen
- Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation
- Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget
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
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met
- Maintains food handling and sanitation standards
- Performs all duties of Culinary and related kitchen area employees in high demand times
- Oversees production and preparation of culinary items
- Ensures employees keep their work areas clean and sanitary
- Works with Restaurant and Banquet departments to coordinate service and timing of events and meals
- Complies with loss prevention policies and procedures
- Strives to improve service performance
- Communicates areas in need of attention to staff and follows up to ensure follow through
- Leads shifts while personally preparing food items and executing requests based on required specifications
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
- Supervises and coordinates activities of cooks and workers engaged in food preparation
- 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
Supporting Culinary Team Activities
- Supervises daily shift operations
- Ensures all employees have proper supplies, equipment and uniforms
- Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met
- Ensures completion of assigned duties
- Participates in the employee performance appraisal process, giving feedback as needed
- Handles employee questions and concerns
- Communicates performance expectations in accordance with job descriptions for each position
- Participates in an on-going employee recognition program
- Conducts training when appropriate
- Monitors employees progress towards meeting performance expectations
Maintaining Culinary Goals
- Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results
- Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets
Providing Exceptional Customer Service
- Sets a positive example for guest relations
- Handles guest problems and complaints seeking assistance from supervisor as necessary
- Empowers employees to provide excellent customer service within guidelines
Additional Responsibilities
- Reports malfunctions in department equipment
- Purchases appropriate supplies and manages food and supply inventories according to budget
- Attends and participates in all pertinent meetings
