The immediate direct support Chef in charge of a culinary outlet or discipline or when the Executive Sous Chef isn’t on property, and has been trained in all aspects of that specific Food and Beverage daily operations, able to oversee the entire operation.

The Chef is directly responsible for all aspects of daily food preparation in assigned areas of the hotel where food is served supporting the Chef and the set directions in all areas of F&B. They direct kitchen staff and all food-related concerns or topics on behalf of the Executive Chef for those assigned areas.

The following is a sample list of responsibilities:

• Support the Chef in developing and representing all food, beverage, and service of the department, creating the culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing quality and profit.
• Assist with interviews, hire, as directed, and train and manage all culinary staff on a daily basis.
• Have knowledge of all current local health department, Corporate HACCP and Food Safety SOP’s, & Federal Guidelines, ensuring the operation is in continuous compliance.
• Help organize, oversee and manage all food prep operations in daily operations.
• Help create assigned menus, recipes, and use records.
• Help organize and execute assigned menu implementation lists and timelines.
• Ensure continuous success of the kitchen brigade and stations assignments following the WLW SOP’s and directives, utilizing all daily forms and functions of WLW.
• Support the Chef, Sales Dept, E.M., and outlet FOH in the food and beverage marketing and sales programs.
• Execute all accounting procedures required not limited to and including F&B checkbook, food checkbook, invoice processing, payroll, monthly inventories, and P&L critiques in conjunction with, or as assigned.
• Check freshness of foods and ingredients, ensuring all recipes and portion use records are followed.
• Monitor all food related expenses and ensure budgeted levels are achieved.
• Monitor all guest corporate feedback scores and conspire for positive influence on rankings.
• Foster a climate of cooperation and respect between coworkers.
• Mentor all associates for career development and advancement.

Other Information

COMPETENCIES: Analytical Skills, Leading Edge Creativity, Adaptability, Customer Focus, Coaching, Energy, Selecting A Players, Team Building.

Education/Experience: Associates of Culinary Arts or Business Administration.

Working Conditions: 35% Cerebral and 65% Physical.

Location Code: 2558

• Continuous learning and training opportunities.
• Emphasis on high quality, fresh ingredients.
• Career development and advancement mentoring.

• Basic computer skills including Excel, Word, and Outlook.
• Knowledge of cooking and preparation equipment.
• Understanding of stewarding cleaning and maintenance equipment.
• Basic human resources skills and knowledge.
• Basic sales skills and techniques.