Coordinates menus, purchasing, staffing and food preparation for the property&039;s Kitchen .
Works with team to improve guest and employee satisfaction while maintaining the operating budget. Develops and trains team to improve results.
Accountable for the quality, consistency and production of the Production/Events & Kitchen .
Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met for Restaurant
• Determines how food should be presented and creates decorative food displays.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Estimates daily restaurant production needs.
• Recognizes superior quality products, presentations and flavor.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Communications production needs to key personnel.
• Maintains food preparation handling and correct storage standards.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for Event /mice .
• Assists in developing daily and seasonal menu items for the restaurant.
• Supervises Production Kitchen / Event & living room kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Plans and manages food quantities and plating requirements for the restaurant.
• Follows proper handling and right temperature of all food products.
• Ensures compliance with all applicable laws and regulations regulations.
Leading Kitchen Team
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Supervises and coordinates activities of cooks and workers engaged in BQT & production food preparation.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Serving as a role model to demonstrate appropriate behaviors.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Ensuring and maintaining the productivity level of employees.
• Supervises and manages restaurant kitchen employees. Managing all day- to- day operations. Understanding employee positions well enough to perform duties in employees&039; absence.
• Ensures employees understand expectations and parameters.
• Ensures employees are cross- trained to support successful daily operations.
Establishing and Maintaining Restaurant Kitchen Goals
• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Knows and implements company safety standards.
• Effectively investigates, reports and follows- up on employee accidents.
Ensuring Exceptional Customer Service
• Empowers employees to provide excellent customer service.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Handles guest problems and complaints.
• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Manages day- to- day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Interacts with guests to obtain feedback on product quality and service levels.
Managing and Conducting Human Resource Activities
• Manages employee progressive discipline procedures.
• Uses all available on the job training tools for employees.
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
Additional Responsibilities
• Provides information to supervisors, co- workers, and subordinates by telephone, in written form, e- mail, or in person.
• Attends and participates in all pertinent meetings.
• Analyzes information and evaluating results to choose the best solution and solve problems.
