Job Description
Job Description
PURPOSE OF POSITION: To manage the operation of the kitchen including food preparation and quality, physical maintenance, and inventory functions to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as hotel standards and local policies and procedures.
ESSENTIAL FUNCTIONS
- Manage the day to-day operations and assignments of the kitchen staff; communicate goals, and assign/prioritize work. Communicate and enforce polices and procedures with all staff.
- Recommend and initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies. Alert management of potential serious issues.
- Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.
- Ensure that all menu items are prepared and presented according to established recipes and standards.
- Develop menu design and concepts for all food and/or bar outlets, and creating events. Monitor competitors and industry trends.
- Maintain updated and accurate costing and documentation of all dishes prepared and sold in food and beverage operations.
- Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment.
- Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage.
- Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs.
- Participate in the preparation of the hotel’s annual budget and the setting of departmental goals.
- Promote teamwork and quality service through day communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Special Events, Maintenance, and Guest Services. Assist sales, events and F&B staff with banquets, parties and other special events.
- Interact with outside contacts:
- Guest-to ensure their total satisfaction
- Vendors-to order supplies and equipment
- Health Department and other regulatory agencies-regarding safety matters and kitchen inspections
- Other contacts as needed (professional organizations, community groups, local media)
Other duties may be assigned.
JOB REQUIREMENTS
Education and/or Experience--
- 5 years of operational kitchen experience with a diversity of culinary experience and a proven track record in fine dining. Management experience is required and a culinary qualification is essential.
Language Skills—
- Ability communicates effectively and professionally with other departments, guests, and others in English.
- Knowledge of other languages is a plus.
- Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.
Physical Ability—
- Regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds.
- Moving about the kitchen.
- Handling food, objects, products and utensils.
- Required to use hands to finger, handle, or feel objects.
- Regularly required to stand, walk, and talk or hear, bending, stooping, and kneeling.
- Must be able to stand for 8+ hours per day.
Other—
- Must be able to work nights, weekends/holidays.
- Ability to multi-task.
- Must have a strong attention to detail.
- Must have CA Food handling certificate.
- Communication skills are utilized a significant amount of time when interacting with other; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel.
- Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving instructions.
- Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
- Problem solving, reasoning, motivating, organizational and training abilities are used often.
- Alcohol awareness certification and/or food Service permit or valid health/food handler card as required by local or state government agency.
(Please note: Management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands).