POSITION SUMMARY:

Responsible for the success and growth of all culinary operations. Most of the time will be spent on the development of the culinary team, managing costs and restaurant promotions at various events throughout the year.
Type: Salary, Full Time
Pay rate: $90,000.00 - $110,000.00/hr

SKILLS AND ATTITUDES:

Must be motivated, hard-working, and passionate. This position requires someone who is a strong leader with the ability to handle multiple tasks and responsibilities.

Must have the ability to:

• Perform job functions with attention to detail, speed, and accuracy
• Prioritize and organize
• Be a clear thinker, remain calm, and resolve problems using good judgment
• Follow directions thoroughly
• Understand guest service needs
• Work cohesively as a team with co-workers
• Direct staff performance and follow up with corrections as needed

EDUCATION:

Must have one or more of the following:

• Bachelor’s degree (B.A.) from a four-year college or university
• Four years related experience and/or training
• Equivalent combination of education and experience.

PHYSICAL REQUIREMENTS:

• Must be able to stand/walk for up to 6 hours at a time
• Must be able to sit for up to 8 hours at a time
• Must be able to lift at least 50 pounds safely and properly
• Ability to work in a stressful, fast-paced environment
• Must be able to work holidays, nights, and weekend

Responsibilities include but are not limited to:

• Direct/Manage all kitchen operation
• Coordinate and manage all food purchases.
• Schedule and present daily pre-shift and monthly department meetings
• Supervise all training of new employees
• Coordinate and conduct all final interviews for the Culinary Department
• Initiate and develop a relationship with national Culinary educational institutes as a means of promoting future employment candidates
• Manage and mentor Chef de Cuisine, Kitchen Manager and Sous Chefs
• Establish all departmental standards. Train or coordinate the training of all departmental standards.
• Monitor and adhere to all standards as they relate to the culinary operation.
• Create menus for all food and beverage outlets in coordination with RMD philosophy.
• Attend all scheduled meetings/functions that pertain to the operation of the culinary department.
• Participate as a RMD Executive. Participate in Executive tasks as assigned.
• Practice and manage payroll activities which ensure high standards without sacrificing efficiency or profitability
• Monitor the cost of food by maximizing and controlling expenditures.
• Create and implement a culinary career development program which promotes a challenge for all employees
• Ensure that all food served meets all RMD culinary standards by closely monitoring preparation
• Coordinate the production process of banquet food ensuring that food is prepared quickly and meets