SUMMARY

Responsible for all daily operations of the kitchen and the coordination of all culinary-related activities to ensure it meets all sanitary and health requirements.  Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavor.  Serves as a mentor to the staff and maintains a professional appearance and demeanor at all times.

ESSENTIAL DUTIES include the following: 

• Provides direction for all day-to-day operations in the kitchen.
• Plans and directs food preparation and culinary activities in a sanitary and timely manner.
• Coordinates planning, ordering, and execution of banquets and special events.
• Selection and development of recipes; standardize production recipes to ensure consistent quality; establishing presentation technique and quality standards;
• Actively participates in menu creation, development, planning, and pricing.
• Maintains Quality levels of receiving, storage, production, and presentation and display of food.
• Estimate food consumption and purchase of food; ensure all supplies are ordered, stocked, and properly stored.  This includes all food items, dishes and utensils, cleaning products, cooking supplies, and any other item necessary for kitchen functioning.
• Reviews weekly and monthly schedules to meet forecast and budget.
• Supervision of kitchen personnel with responsibility for hiring, discipline, and performance reviews.
• Trains develop and motivate supervisors and culinary staff to meet and exceed established food preparation standards consistently.
• Reviews staffing levels to ensure that guest service, operational needs, and financial objectives are met.
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacements to fill gaps.
• Ensures compliance with food handling and sanitation standards and follows proper handling and right temperature of all food products.
• Ensures all equipment in the kitchen is properly maintained and in working order following local Health department and hotel standards.
• Maintains a positive and professional approach with staff as well as a professional appearance.  Utilizes interpersonal and communication skills to lead and influence the kitchen staff.
• Improves service by communicating and assisting staff to understand guest needs; provides guidance, feedback, and individual coaching when needed.
• Perform additional duties as requested by the hotel management as needed, including assisting in ala carte kitchens.

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, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

 Degree in Culinary Science or related certificate.

• Prior experience as Head Chef and an excellent record of kitchen management capable of making sound financial/business decision making.
• Demonstrates honesty and integrity.
• Ability to follow and troubleshoot recipes/menu items with little or no difficulty, multi-tasker, self-motivated, and organized.
• Willingness to keep up with cooking trends and best practices.
• Understanding and knowledge of how to properly use and maintain all equipment in the station.
• Basic understanding of professional cooking and knife handling skills.
• Understanding and knowledge of safety, sanitation, and food handling procedures.
• Capable of delegating and working calmly and effectively under pressure.
• Commitment to quality service, and food and beverage knowledge.
• Commitment to excellent guest service with the ability to effectively communicate with guests.

WORK ENVIRONMENT 

 Must be able to stand for long periods.

• Required to carry, walk, sit, push, pull, and be able to lift/carry 50 pounds.
• Occasional environmental exposures to cold, heat, and water.
• Must be able to speak, read and understand basic cooking directions.
• Evening, weekend, and holidays hours may be required.
• Fast-paced environment.