SUMMARY

Responsible for all food production including that used for restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labor budget and performance for the department. Maintain highest professional food quality and sanitation standards. Work with F&B Director and GM to ensure all brand, franchise and other defined standards are met.
Essential Duties and Responsibilities include the following. Other duties may be assigned.
Plan menus for all food outlets in the hotel.
Schedule and coordinate the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
Approves the requisition of products and other necessary food supplies.
Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
Establishes controls to minimize food and supply waste and theft.
Safeguard all food preparation employees by implementing training to increase their knowledge of safety, sanitation and accident prevention principles.
Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
Ensures all applicable brand standards for menus and offering are met.
Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met on a daily, weekly and monthly basis.
Attends food and beverage staff and management meetings.
Consults with the Sales Department and/or F&B Director about food production aspects of all events.
Cooks or directly supervises the cooking of items that require skillful preparation.
Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
Evaluates food products to assure that quality standards are consistently attained.
Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
Evaluates products to assure that quality, price and related goods are consistently met.
Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
Provides training and professional development opportunities for all kitchen staff.
Ensures that representatives from the kitchen attend service lineups and meetings.
Periodically visits dining area when it is open.
Support safe work habits and a safe working environment at all times.
Perform other duties as directed.

EDUCATION AND/OR EXPERIENCE

Culinary degree or similar schooling preferred. Equivalent experience acceptable.
Two or more years managing a food and beverage, culinary or kitchen team in a hotel or similar environment with various food and beverage revenue outlets.

LANGUAGE SKILLS

Ability to read, analyze, and interpret budgets, reporting on labor, food cost and inventory.
Bi-lingual language skills preferred.

COMPUTER SKILLS

To perform this job successfully, an individual should have knowledge of Database software. Computer literacy, Microsoft Office.
Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is occasionally required to stand, walk, sit, use hand to finger, handle or feel objects, tools and/or controls, reach with hands and arms, climb stairs, balance, stoop, kneel, crouch, crawl, talk and hear. Employee will have to move, set up and tear down kitchen or food and beverage equipment etc. The employee must occasionally lift and/or move up to 50 pounds.
Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually moderate

This position supervises all culinary/kitchen staff employees.