Manages a part of the culinary operations in Food & Beverage and assists in the overall management of the kitchen.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Communicate with proper written and/or verbal information to staff to maintain efficient operations of the kitchen.
• Conduct staff meetings to communicate information.
• Work with Executive Chef and Chef Tournant in creating and maintaining standards for kitchen operations.
• Apply knowledge of food cost and controls.
• Apply knowledge of labor cost and controls.
• Complete requisitions for food products to be prepared.
• Manage and discipline subordinates.
• Complete work schedules.
• Maintain all sanitation standards.
• Learn to manage all parts of kitchen operations.
• Complete all paperwork relating to the position.
• Understand how the position relates to and affects the complete hotel operations.
• Communicate with storeroom staff to know what food products and equipment are available.
• Complete appropriate trainings listed on the human resources Training Matrix.
• Adhere to Wheeling Park Commission’s safety rules and policy; refer any and all safety concerns to department manager, safety committee, or human resources.
• Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees.

Supervisory Responsibilities

Manages Banquet Chef Tournant and two subordinate supervisors who supervise a total of 6-8 employees in the Garde Manger and Banquets. Is responsible for the overall direction, coordination, and evaluation of this unit. Also directly supervises four non-supervisory employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Education and/or Experience

Bachelor's degree (B. A.) from a four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.

• Adhere to safety rules and policies.
• Maintain harmonious working relationships with fellow employees.
• Complete appropriate trainings listed on the human resources Training Matrix.

• Strong communication skills for efficient kitchen operations.
• Knowledge of food and labor cost controls.
• Experience in managing kitchen operations and staff.
• Ability to maintain sanitation standards.
• Supervisory experience in a culinary environment.
• Bachelor's degree or equivalent experience in culinary management.