This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
To plan, organize and supervise all aspects of food preparation. Ensures the maintenance of the hotel's standards for food quality, freshness and cleanliness.
Directs, manages and supports the operations of the culinary department, communicates daily and attends any pertinent meetings with food & beverage outlets, food & beverage administration or other departments and ensures the operational safety and cleanliness of all kitchen working areas and equipment.
-Assists and participates in the hiring process and decision making of the culinary applicants. Assists with the preparation and completion of the annual performance appraisals and may review with each colleague in a timely manner in the absence of the Working Chef Tournant.
-Establishes and maintains a professional, trained and motivated staff through effective implementation of performance and career-development programs and to ensure the highest level of professional competence and efficient continuity within those positions.
-Assists in the planning and development of new menu items and conducts research for special ethnic food promotions and theme parties, assists with reviews and revisions of existing menus as needed.
-Monitors business forecast and ensures staffing requirements are met while maintaining payroll control and overall financial success of the department.
-Forecasts labor costs, analyzes cost and revenue reports to ensure the maximization of profits, orders food and general supplies, analyzes overall operations and the coordinates equipment acquisition and maintenance.
-Researches, develops and recommends new approaches, policies and procedures to effect continual improvements in efficiency of the department and services performed.
-Communicates with local produce distributors to ensure proper delivery and to take advantage of unusual or seasonal products.
-High School Diploma or General Education Diploma required.
-Culinary apprenticeship and/or hotel management degree required.
-Two (2) to Three (3) Years of Kitchen Management Experience Preferred.