Job Overview
Manage the operation of the kitchen including food preparation and quality, physical maintenance, and inventory functions to ensure hotel quality standards are met and food and supply costs are controlled. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
Your Day-to-Day Job Responsibilities
FINANCIAL RETURNS
- Supervise the preparation and presentation of all menu items in accordance with established recipes and standards. Assist in the planning of Ristorante meals and menus for the restaurant and catered events within brand or local menu guidelines.
- Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment.
- Coordinate Meal Preparation and service activities within the kitchen. Review customer orders as they come in, assign tasks to sous chefs and prep cooks, and ensure that food is delivered on time. Direct both kitchen and restaurant staff on proper procedures and assign responsibility for various meal elements.
- Oversee Food Quality by monitoring the food that is served to customers. They may inspect plates to ensure that meals are correctly portioned and presented. Chefs de cuisine also taste food and oversee kitchen staff throughout the cooking process, checking to make sure that elements of dishes are properly cooked and seasoned.
- Develop Menus and make key decisions regarding a restaurant’s menu items and offerings. They prepare menus weeks or months in advance based on customer demand, seasonal ingredient availability, and special events. Collaborate with executive chef to discuss menu options and develop creative dishes throughout the year.
PEOPLE
- Respond to Customer Concerns. Interface directly with customers to resolve complaints and other issues that may arise during the course of food service. Handle customers who were displeased with some part of their meal and make efforts to correct any issue with kitchen or restaurant staff to ensure that the customer is satisfied with the visit.
- Recommend and initiate salary, disciplinary, or other staffing/human resource-related actions in accordance with company rules and policies. Alert management of potentially serious issues.
- Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.
- Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services.
Interact with outside contacts:
- Guests – to ensure their total satisfaction
- Health Department and other regulatory agencies – regarding safety matters and kitchen inspections
GUEST EXPERIENCE
- May occasionally prepare meals and/or set up and replenish buffets to ensure the smooth operation of the hotel’s food and beverage facilities.
What do we need from You
Completion of a degree or diploma in culinary arts, or equivalent combination of education and culinary/kitchen operations experience.
This job requires ability to perform the following:
- Carrying or lifting items weighing up to 50 pounds
- Moving about the kitchen
- Handling food, objects, products and utensils
- Bending, stooping, kneeling
Other:
- Mastery of Italian Cuisine, Italian Regional, Authentic / Traditional Cuisine (Native Level), European; Relevant and up-to-date with food and culinary trends. Italian-speaker is an advantage.
- At least 2 years experience in same / similar position (Head Chef / CDC) with capabilities in managing Food quality, food cost, and running a kitchen team of no less than 10 members.
- Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company.
- Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions.
- Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
- Problem solving, reasoning, motivating, organizational and training abilities are used often.
- Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
- May be required to work nights, weekends, and/or holidays.
