Coordinates menus, purchasing, staffing and food preparation for the property&039;s Kitchen .
Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
Accountable for the quality, consistency and production of the Production/Events & Kitchen .
Works with team to improve guest and employee satisfaction while maintaining the operating budget. Develops and trains team to improve results.
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met for Restaurant
• Recognizes superior quality products, presentations and flavor.
• Assists in developing daily and seasonal menu items for the restaurant.
• Plans and manages food quantities and plating requirements for the restaurant.
• Determines how food should be presented and creates decorative food displays.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for Event /mice .
• Supervises Production Kitchen / Event & living room kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Ensures compliance with all applicable laws and regulations regulations.
• Follows proper handling and right temperature of all food products.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Communications production needs to key personnel.
• Maintains food preparation handling and correct storage standards.
• Estimates daily restaurant production needs.
Leading Kitchen Team
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Supervises and manages restaurant kitchen employees. Managing all day- to- day operations. Understanding employee positions well enough to perform duties in employees&039; absence.
• Serving as a role model to demonstrate appropriate behaviors.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Ensuring and maintaining the productivity level of employees.
• Ensures employees are cross- trained to support successful daily operations.
• Supervises and coordinates activities of cooks and workers engaged in BQT & production food preparation.
• Ensures employees understand expectations and parameters.
Establishing and Maintaining Restaurant Kitchen Goals
• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Effectively investigates, reports and follows- up on employee accidents.
• Knows and implements company safety standards.
• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
Ensuring Exceptional Customer Service
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Provides services that are above and beyond for customer satisfaction and retention.
• Empowers employees to provide excellent customer service.
• Manages day- to- day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Sets a positive example for guest relations.
• Handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Managing and Conducting Human Resource Activities
• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
• Uses all available on the job training tools for employees.
• Manages employee progressive discipline procedures.
Additional Responsibilities
• Provides information to supervisors, co- workers, and subordinates by telephone, in written form, e- mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.
