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.
Assisting in Leading Kitchen Operations for Property
* 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.
* Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
* Encourages and builds mutual trust, respect, and cooperation among team members.
* Serving as a role model to demonstrate appropriate behaviors.
* Ensures property policies are administered fairly and consistently.
* Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
* Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
* Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
* Supervises and coordinates activities of cooks and workers engaged in food preparation.
* Demonstrate new cooking techniques and equipment to staff.
Setting and Maintaining Goals for Culinary Function and Activities
* Develops and implements guidelines and control procedures for purchasing and receiving areas.
* Establishes goals including performance goals, budget goals, team goals, etc.
* Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
* Manages department controllable expenses including food cost, supplies, uniforms and equipment.
* Participates in the budgeting process for areas of responsibility.
* Knows and implements the brand's safety standards.
Ensuring Culinary Standards and Responsibilities are Met
* Provides direction for menu development.
* Monitors the quality of raw and cooked food products to ensure that standards are met.
* Determines how food should be presented, and create decorative food displays.
* Recognizes superior quality products, presentations and flavor.
* Ensures compliance with food handling and sanitation standards.
* Follows proper handling and right temperature of all food products.
* Ensures employees maintain required food handling and sanitation certifications.
* Maintains purchasing, receiving and food storage standards.
* Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Apply Online
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.
Assisting in Leading Kitchen Operations for Property
* 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.
* Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
* Encourages and builds mutual trust, respect, and cooperation among team members.
* Serving as a role model to demonstrate appropriate behaviors.
* Ensures property policies are administered fairly and consistently.
* Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
* Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
* Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
* Supervises and coordinates activities of cooks and workers engaged in food preparation.
* Demonstrate new cooking techniques and equipment to staff.
Setting and Maintaining Goals for Culinary Function and Activities
* Develops and implements guidelines and control procedures for purchasing and receiving areas.
* Establishes goals including performance goals, budget goals, team goals, etc.
* Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
* Manages department controllable expenses including food cost, supplies, uniforms and equipment.
* Participates in the budgeting process for areas of responsibility.
* Knows and implements the brand's safety standards.
Ensuring Culinary Standards and Responsibilities are Met
* Provides direction for menu development.
* Monitors the quality of raw and cooked food products to ensure that standards are met.
* Determines how food should be presented, and create decorative food displays.
* Recognizes superior quality products, presentations and flavor.
* Ensures compliance with food handling and sanitation standards.
* Follows proper handling and right temperature of all food products.
* Ensures employees maintain required food handling and sanitation certifications.
* Maintains purchasing, receiving and food storage standards.
* Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Apply Online
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