JOB SUMMARY
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maintaining the operating budget. 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.
JOB DUTIES AND RESPONSIBILITIES
- Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Ensures hotel policies are administered fairly and consistently.
- Recognizes superior quality products, presentations and flavour.
- Ensures compliance with food handling and sanitation standards.
- Ensures compliance with National Environment Agency (NEA) regulations.
- Interacts with guests to obtain feedback on product quality and service levels.
- Participates in associate progressive discipline procedures.
- Celebrates successes and publicly recognizes the contributions of team members.
- Understands the impact of department’s operation on the overall hotel financial goals and objectives and manages to achieve or exceed budgeted goals.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
- Solicits associate feedback, utilizes an “open door” policy and reviews associate satisfaction results to identify and address associate problems or concerns.
- Assists the Executive Chef with menu development.
- Assist the Executive Chef with all kitchen operations.
- Strives to improve service performance.
- Performs all duties of kitchen manages and associates as necessary.
- Empowers associates to provide excellent customer service.
- Participates in the associate performance appraisal process, providing feedback as needed.
- Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
- Demonstrates a positive example for guests relations.
- Ensures associate recognition is taking place on all shifts.
- Participates in an on-going associate recognition program.
- Ensures associates maintain required food handling and sanitation certifications.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Calculates accurate theoretical and weighted food costs.
- Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
- Assists the Executive Chef with developing and coaching direct reports including completion of Leadership Performance Process (LPP).
- Attends and participates in all pertinent meetings (e.g Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartment).
- Leads shifts while personally preparing food items and executing requests based on required specifications.
- Prepares and cooks food of all types, either on a regular basis or for special guests or functions.
- Supervises and co-ordinates activities of cooks and associates engaged in food preparation.
- Checks the quality of raw and cooked food products to ensure that standards are met.
- Assists in determining how food should be presented and creates decorative food displays.
- Any other duties as may be assigned from time to time.
JOB REQUIREMENTS
- At least a Diploma in Hotel Management or Culinary Arts.
- Minimum 4 years of working experience in handling culinary, food & beverage or related professional area.
- Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g. grilling, sautéing, broiling, baking, using decorative food displays, following recipes).
- Knowledge of techniques and equipment for preparing and presenting food products for consumption, including storage/ handling techniques and sanitation standards.
- Ability to come up with unusual or ideas about products, services or situations or to develop creative ways to solve.
- Knowledge of principles and processes for providing customer and personal services.
- Skilled at focusing and guiding others in accomplishing work objectives and build a cohesive team and facilitating goal accomplishment.
- Able to start work within short notice period.
