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