Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen
Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget
CANDIDATE PROFILE
Education and Experience
High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met
Maintains food handling and sanitation standards
Performs all duties of Culinary and related kitchen area employees in high demand times
Oversees production and preparation of culinary items
Ensures employees keep their work areas clean and sanitary
Works with Restaurant and Banquet departments to coordinate service and timing of events and meals
Complies with loss prevention policies and procedures
Strives to improve service performance
Communicates areas in need of attention to staff and follows up to ensure follow through
Leads shifts while personally preparing food items and executing requests based on required specifications
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
Supervises and coordinates activities of cooks and workers 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
Supporting Culinary Team Activities
Supervises daily shift operations
Ensures all employees have proper supplies, equipment and uniforms
Supervises staffing levels to ensure that guest service, operational needs and ficial objectives are met
Ensures completion of assigned duties
Participates in the employee performance appraisal process, giving feedback as needed
Handles employee questions and concerns
Communicates performance expectations in accordance with job descriptions for each position
Participates in an on-going employee recognition program
Conducts training when appropriate
Monitors employees progress towards meeting performance expectations
Maintaining Culinary Goals
Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results
Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets
Providing Exceptional Customer Service
Sets a positive example for guest relations
Handles guest problems and complaints seeking assistance from supervisor as necessary
Empowers employees to provide excellent customer service within guidelines
Additional Responsibilities
Reports malfunctions in department equipment
Purchases appropriate supplies and manages food and supply inventories according to budget
Attends and participates in all pertinent meetings
