Job Description
JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).
Responsibilities + Skills
Develops and implements guidelines and control procedures for purchasing and receiving areas.Establishes goals including performance goals, budget goals, team goals, etc.
Education
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.
Experience
