Job summary
Accountable for overall success of the daily kitchen operations.Exhibits culinary talents while leading the staff and managing all food related functions.Responsible for guiding and developing staff including direct reports.
Job seniority: mid-to-senior level
Responsibilities
• Leads kitchen management team.• Provides direction for all day-to-day operations.• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.• Encourages and builds mutual trust, respect, and cooperation among team members.• Solicits employee feedback and addresses employee problems or concerns.• Supervises and coordinates activities of cooks and workers engaged in food preparation.• Demonstrates new cooking techniques and equipment to staff.• Develops and implements guidelines and control procedures for purchasing and receiving areas.• Participates in the budgeting process for areas of responsibility.• Monitors the quality of raw and cooked food products to ensure that standards are met.• Ensures compliance with food handling and sanitation standards.• Provides and supports service behaviors 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.• Interacts with guests to obtain feedback on product quality and service levels.• Responds to and handles guest problems and complaints.• Empowers employees to provide excellent customer service.• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.• Ensures employees are treated fairly and equitably.• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.• Administers the performance appraisal process for direct report managers.• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.• Manages employee progressive discipline procedures for areas of responsibility.• Provides information to executive teams, managers and supervisors, co-workers, and subordinates.• Analyzes information and evaluating results to choose the best solution and solve problems.
Requirements
• High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area.
Key Skills Needed
• Culinary skills• Leadership skills• Communication skills• Customer service skills• Training and coaching skills
