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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 maintaining the operating budget. 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.
Job Responsibility:
Manages kitchen shift operations
ensures compliance with Food & Beverage policies
estimates daily production needs
assists Executive Chef
prepares and cooks foods
develops new applications
maintains purchasing and food storage standards
ensures compliance with food handling and sanitation standards
supervises and coordinates activities of cooks
leads shifts
utilizes interpersonal and communication skills
ensures property policies are administered fairly
provides exceptional customer service
manages day-to-day operations
trains employees in safety procedures
participates in employee performance appraisal process
Requirements:
High school diploma or GED
4 years experience in the culinary, food and beverage, or related professional area
OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
2 years experience in the culinary, food and beverage, or related professional area
What we offer:
Bonus program
comprehensive health care benefits
401(k) plan with up to 5% company match
employee stock purchase plan at 15% discount
accrued paid time off
life insurance
group disability insurance
travel discounts
adoption assistance
paid parental leave
health savings account
flexible spending accounts
tuition assistance
pre-tax commuter benefits
other life and work wellness benefits
may include stock awards and deferred compensation plans
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