Direct and supervise the efficient operation of food production areas. In conjunction with the Executive Chef, you are responsible for supervising and assisting in the preparation of all food items based on standardized recipes while maintaining the highest standards to produce an appealing and appetizing product. You will also ensure cleanliness, sanitation, and safety in the kitchen, work, and storage areas while minimizing waste and maximizing cost/production ratio.

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

You must be incredibly friendly, customer-centric, love to smile, and have FUN in a team environment. Expedite peak meal periods by maintaining a "hands-on" approach. Monitor food outlets, buffets, stations, and food displays for creativity, quality, cleanliness, and food safety. Assure timely setup, schedule well-trained cooks in all areas in proper uniform. Assist the Outlet-Restaurant Manager and the Banquet Manager in their daily and weekly duties as needed. Assist the food and beverage services for conventions and group activities at the hotel and coordinate with other hotel-level departments to facilitate services agreed upon by the sales office and prospective clients.

Work frequently with subordinates in the Food and Beverage Department to ensure all aspects of business are running smoothly and on schedule to improve existing practices and services both in the front of the house and the back of the house. Assist in the achievement of departmental objectives and goals. Work within the monthly set food cost budget, adjust food requisitions, and control waste. Oversee the menu creation of our staff restaurant to ensure the highest quality of product for our internal customers. Promote teamwork within the Kitchen department and maintain strong working relationships with all supporting departments. Participate in media and community opportunities to showcase food and beverage products and promote the hotel.

Ensure all municipal and state laws regarding hygiene and security are respected, as well as ensuring that colleagues adhere to all health and safety requirements. Personally respond to food-related feedback and ensure proper processes and reports are produced. Ensure that all kitchen equipment is in good working order and is properly maintained. Actively participate in the hotel's Department Head and Food & Beverage meetings, hold regular departmental communication meetings, and support participation of colleagues in the various hotel committees.

• Opportunity for professional growth and development.
• Participation in media and community opportunities.

• Three or more years of progressive experience in Hotel Food & Beverage or a Culinary Degree with 2 or more years of experience.
• Experience in high volume catering and fine dining.
• Proven leadership and managerial skills.
• Strong service skills and ability to energize a diverse team.
• Current on culinary trends and committed to personal culinary development.
• Computer literate.