JOB SUMMARY
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the associates and managing all food related functions. Works to continually improve guest and associate&039;s satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high- quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and associate cafeteria) and all support areas (e.g., dish room and purchasing).
CORE WORK ACTIVITIES
Leading Kitchen Operations for Property
• Serving as a role model to demonstrate appropriate behaviors.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Leads kitchen management team.
• Provides direction for all day- to- day operations.
• Ensures property policies are administered fairly and consistently.
• Understands associates positions well enough to perform duties in associate’s absence or determine appropriate replacement to fill gaps.
• Demonstrate new cooking techniques and equipment to staff.
• Solicits associates feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associates problems or concerns.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Setting and Maintaining Goals for Culinary Function and Activities
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Knows and implements the brand&039;s safety standards.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring associates understanding of safety codes, monitoring processes and procedures related to safety.
• Participates in the budgeting process for areas of responsibility.
