Restaurant Chef - Linger Longer Steakhouse The Ritz-Carlton Lodge, Reynolds Plantation Greensboro, GA Ref#: 14000THV
Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the restaurant(s). Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
-Education and Experience -High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
-2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met
-Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
-Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
-Maintains food preparation handling and correct storage standards.
-Recognizes superior quality products, presentations and flavor.
-Plans and manages food quantities and plating requirements for the restaurant.
-Communications production needs to key personnel.
-Assists in developing daily and seasonal menu items for the restaurant.
-Ensures compliance with all applicable laws and regulations.
-Follows proper handling and right temperature of all food products.
-Estimates daily restaurant production needs.
-Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
-Checks the quality of raw and cooked food products to ensure that standards are met.
-Determines how food should be presented and creates decorative food displays. Leading Discipline Teams
-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 shift teams while personally preparing food items and executing requests based on required specifications.
-Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
-Encourages and builds mutual trust, respect, and cooperation among team members.
-Serving as a role model to demonstrate appropriate behaviors.
-Ensuring and maintaining the productivity level of employees.
-Ensures employees are cross-trained to support successful daily operations.
-Ensures employees understand expectations and parameters.
-Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Maintaining Restaurant Goals
-Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
-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.
-Effectively investigates, reports and follows-up on employee accidents.