Job Description

SUMMARY:

Responsible for supervising and coordinating activities and operations of kitchen and other staff engaged in preparing and cooking food products; maintains the quality, presentation, professional attitude, comply with local regulations on food safety and hygiene  of all culinary operations.

ESSENTIAL FUNCTIONS:

Essential functions as defined are ILLUSTRATIVE ONLY and not a comprehensive listing of all functions and duties performed by incumbents within this classification.  Essential duties and responsibilities may include, but are not limited to, the following:

  • Plans, organizes, schedules, reviews and evaluates the work of assigned staff.
  • Meets with supervisory staff to ensure coordination of culinary operations.
  • Trains and develops kitchen staff; trains cooks/kitchen staff in the importance of consistency in preparation and presentation.
  • Ensures that level of quality, portion control, and plate presentation is adhered to consistently.
  • Monitors and maintains line plating and quality.
  • Prepares a variety of cuisine utilizing skill and creativity.
  • Coordinates with restaurant staff to ensure guest expectations are met or exceeded.
  • Assists with pastry, garde manger, and other duties as needed.
  • Maintains a clean, organized, and safe kitchen; ensures all sanitation procedures are being followed; ensures adherence to all health and safety regulations and procedures.
  • Establishes par levels for supplies and equipment; monitors and maintains proper inventory levels; authorizes purchase orders for supplies and equipment.
  • Establishes and maintains effective revenue management techniques to maximize profitability and control costs.
  • Assists food and beverage department as needed.
  • Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts, and otherwise works on materials with great precision.
  • Establishes procedures, prepares and coordinates schedules, and expedites workflow.
  • Performs month-end inventories.
  • Ensures all necessary reports and forms are completed daily.
  • Possesses and maintains through understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure kitchen remains current.
  • Ensures adherence to stringent hygiene requirements Ensures that all stocks are ordered to the correct quantities, quality and price, conduct regular stock checks/stock takes
  • Ensures that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored.
  • Ensures adherence to safety and emergency procedures required to protect hotel and guest property.
  • Reports any maintenance deficiencies timely.
  • Resolves customer complaints/queries satisfactorily.
  • Contributes to the efficiency and effectiveness of the unit's service to its customers by offering suggestions and directing or participating as an active member of a team.
  • Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment.

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge and/or skill required.

Education and Experience:

High School Diploma/GED supplemented by formal coursework in culinary sciences; AND five (5) years of culinary operations experience, two (2) years of which were at a managerial level; OR an equivalent combination of education, training and experience.

Required Knowledge and Skills

Knowledge of:

  • Principles and practices of employee supervision, including selection, work planning, organization, performance review and evaluation, and employee training and discipline.
  • Principles, practices and techniques of the cooking trade.
  • Food and beverage products, menus and promotions.
  • Policies and procedures of the department.
  • Principles, methods and equipment used in meal preparation in a restaurant setting.
  • Safe work practices and sanitation related to food preparation and service.
  • Inventory and record keeping principles and practices.
  • Customer service principles and practices.
  • Correct business English, including spelling, grammar and punctuation.
  • Techniques for dealing with a variety of individuals from various socio-economic, ethnic and cultural backgrounds, in person and over the telephone.

Skill in:

  • Planning, organizing, supervising, reviewing and evaluating the work of staff.
  • Training others in policies and procedures related to the work.
  • Performing budgeting and accounting functions for assigned operations.
  • Efficiently and effectively performing cooking duties.
  • Focusing on quests and provision of quality customer service.
  • Making accurate arithmetic calculations.
  • Reading, understanding and following recipes and oral and written directions.
  • Maintaining appropriate inventory of supplies and materials.
  • Organizing own work, setting priorities and meeting critical deadlines.
  • Contributing effectively to the accomplishment of team or work unit goals, objectives and activities.
  • Dealing successfully with a variety of individuals from various socio-economic, ethnic and cultural backgrounds.