Works closely with the Executive Chef to plan and direct food preparation in kitchens. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates, overtime does apply and is calculated accordingly.

Responsibilities:

• Produces innovative and diversified menus that reflect the restaurant's overall vision.
• Trains the kitchen staff to adhere to restaurant policies and general sanitation regulations.
• Organizes schedules and directs the work of the kitchen staff, ensuring that kitchen operations are carried out quickly and effectively.
• Designs aesthetic plating presentations.
• Ensures that hygiene and food safety requirements are met.
• Maintains kitchen inventory and assigned budget.
• Approaches all encounters with guests and employees in a friendly service-oriented manner.
• Maintains high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).
• Maintains regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling, which will vary according to the needs of the hotel.
• Complies at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.
• Complies with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, CPR, and First Aid.
• Maintains a friendly and warm demeanor at all times.
• Ensures that all kitchen personnel fulfill their job functions appropriately.
• Creates menus and food presentations.
• Addresses and resolves all customer problems in an efficient and effective manner.
• Performs spot checks for menu accuracy and taste.
• Minimizes spoilage, waste, and overproduction.
• Regularly reviews house counts, forecasts, and VIP lists.
• Monitors all Banquet and Catering activity.
• Maintains all kitchen inventories.
• Prepares annual reviews of employees.
• Assists in the achievement of departmental objectives and goals.
• Expedites peak meal periods by maintaining a 'hands-on' approach.
• Works within monthly set food cost budgets, adjusts food requisitions, and controls waste.
• Be familiar with all Aimbridge Hospitality policies and house rules as well as hospitality terminology.
• Ensures that plating standards and use records are posted according to Aimbridge Hospitality standards.
• Reviews food sales for accuracy daily.
• Performs any other duties as requested by the General Manager.

Company Overview:

As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts, and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality.

• Daily Pay.
• Medical, Dental, and Vision Coverage.
• Short-Term and Long-Term Disability Income.
• Term Life and AD&D Insurance.
• Paid Time Off.
• Employee Assistance Program.
• 401k Retirement Plan.

• Bachelor's degree and 2 to 4 years of experience in a high volume full service restaurant.
• Proficient in Windows Operating Systems, spreadsheets, and word processing.
• Ability to work a flexible schedule.
• Strong communication skills with an emphasis on clarity.
• Effective problem-solving skills in high-pressure situations.
• Financial data analysis and basic arithmetic skills.
• Leadership coaching and mentoring abilities.
• Knowledge of food safety and sanitation regulations.