-High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
CORE WORK ACTIVITIES
Assisting in Leading Kitchen Operations for Property
-Provides direction for all day-to-day operations. -Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. -Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. -Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. -Encourages and builds mutual trust, respect, and cooperation among team members. -Serving as a role model to demonstrate appropriate behaviors. -Ensures property policies are administered fairly and consistently. -Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. -Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. -Supervises and coordinates activities of cooks and workers engaged in food preparation. -Establishes goals including performance goals, budget goals, team goals, etc. -Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. -Manages department controllable expenses including food cost, supplies, uniforms and equipment. -Participates in the budgeting process for areas of responsibility. -Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met -Provides direction for menu development. -Monitors the quality of raw and cooked food products to ensure that standards are met. -Determines how food should be presented, and create decorative food displays. -Recognizes superior quality products, presentations and flavor. -Ensures compliance with food handling and sanitation standards. -Follows proper handling and right temperature of all food products. -Ensures employees maintain required food handling and sanitation certifications. -Maintains purchasing, receiving and food storage standards. -Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. -Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. . -Responds to and handles guest problems and complaints. -Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. -Managing and Conducting Human Resource Activities as Needed
Additional Responsibilities
-Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. -Analyzes information and evaluating results to choose the best solution and solve problems.
Benefits may include: medical, dental, vision, 401(k) profit sharing, paid time off, tuition reimbursement, career advancement, hotel room discounts and more.
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