Essential duties and responsibilities – (Key activities)
- Perform all duties of kitchen associates as required.
- Purchase appropriate supplies and manage inventories according to Budget.
- Recognize superior quality products, presentations and flavor.
- Maintain purchasing, receiving and food storage standards.
- Supervise kitchen preparation shift operations and ensure compliance with all Food & Beverage Standards, Policies and Procedures.
- Maintain food preparation handling and correct storage standards.
Other standard responsibilities
- Practice “Open Door” Policy at all times.
- Operate and maintain all department equipment and reports malfunctions.
- Promote positive inter- departmental relations through candid communication and cooperation.
- Train, coach, and counsel associates in order to reach a satisfactory level of productivity.
- Actively participate in and leads recruitment and talent development for the division/department, to meet both current and future needs
- Comply to the company policies.
- Ensure all managers and associates follow all job safety regulations and all hazards are reported to Security Department and Engineering Department.
- Support procedures for Food & Beverage portion control and waste
- Interact with guests/customers, community, Company representatives, vendors and local education systems as needed.
- Ensure the Hotel delivers to guests: “Simply Fresh Chef- crafted Food”.
- Order associate uniforms according to Budget and ensures uniforms are properly inventoried and maintained and ensure all grooming standards are maintained.
- Enforce the food preparation and presentation guidelines to ensure consistent quality kitchen offerings to our guests.
- Food Safety Management System (FSMS) Management, recognizes the importance of providing safe food to customers, associates and visitors.
- Train associates in safety procedures and supervise their abilities to follow Security Policies to prevent accidents and control costs.
- Model the company’s culture, vision, mission and core values at all times
- Visit hotel competitors each month involving supervisors as well.
- Maintain Food & Beverage concepts and Mission standards concerning preparation & presentation.
- Carry a monthly self- inspection and make sure the Department is compliant with the Brand Standard Guidelines.
- Take on other tasks in addition of the ones stated, in a reasonable framework.
- Effectively investigate, report and follow- up on associate accidents.
- Develop and update policies and manuals, as related to the division/department, for implementation in the field, while ensuring compliance to the same for consistency across the group.
- Focus in all Food Safety Management System (FSMS) requirements
- Respond to guest inquires or concerns within 24 hours in what is deemed the appropriate manner.
- Conduct a preventative maintenance inspection on a monthly basis, report and work with engineering.
- Implement and follow Departmental Daily “15 Minute” Training Program.
- Periodically plan outside associates’ activity to promote teamwork.
- Purchase appropriate supplies and manage inventories according to Budget.
- Work within all pre- set budgetary limits.
- Ensure compliance with all local, state and federal (Health Department) regulations.
- Know and implement Hygiene and Safety Standards.
- Develop and implement Manager, Supervisor & Associate training plans on a quarterly basis in conjunction with Talent & Culture Department.
- Train all associates and prepare Job Safety Analysis for each one signed off by individuals.
- Participate in training staff on menu items including ingredients, preparation methods and unique tastes.
Attendance and Participation in Meetings (In the Absence of the Executive Chef)
Other task as assigned
