Job Description

OVERVIEW/BASIC FUNCTION:

Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu

items and proper handling/storage of all food items in accordance with standards. Coordinates the purchase of all food

and develops menus, maintaining approved food costs and labor costs.

RESPONSIBILITIES:

 Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

 Ensure that standards are maintained at a superior level on a daily basis.

 Review the daily activities; check the following:

House count

Forecasted covers for each outlet

Catering activity

Purchases

Meetings

Appointments

V.I.P;s/special guests

 Maintain complete knowledge of and ensure staff's compliance with all departmental/resort policies and procedures.

 Establish the day's priorities and assign production and prep task to staff to execute.

 Review daily features and offer feedback to Executive Sous Chef and Restaurant Manager.

 Review restaurant function sheets ad make note of any changes; post function sheets for the next 7 days.

 Meet with Executive Chef and Chef de Cuisines to review schedules, assignments, anticipated business levels,

changes and other information pertinent to the job performance.

 Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which

compromise the department's standards and delegate these tasks.

 Take physical inventory of specified food items for daily inventory.

 Place the Daily Produces, Meat & Seafood orders.

 Requisition the day’s supplies and ensure that they are received and stored correctly; communicate needs with

Purchasing and Storeroom personnel; ensure quality of products received.

 Meet with the Chief Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project

status, health/safety and sanitation follow up.

 Ensure that staff report to work as scheduled; document any late or absent employees.

 Coordinate breaks for staff.

 Inspect grooming and uniform of staff; rectify any deficiencies.

 Check and ensure that all opening duties are completed to standard.

 Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business

demand.

 Ensure that recipe cards, allergen charts, production schedule, plating guides, photographs are current and posted.

 Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift.

 Ensure that all staff prepares menu items following recipes, yield guides and plating/presentation guides, according

to department standards.

 Monitor performance of staff and ensure all procedures are completed to the department standards; rectify

deficiencies with respective personnel.

 Work on the line or expedite during service and assist wherever needed.

 Be aware of any shortages and make arrangements before the item runs out.

 Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the

meal period.

 Complete dining room table touches, observe guest reactions and confer with service staff to ensure guest

satisfaction.

 Promote positive guest relations at all times.

 Be familiar with all resort services/features and local attractions/activities to respond accurately to any guest inquiry.

 Monitor and handle guest complaints by following the six step procedures and ensuring guest satisfaction.

 Conduct frequent walk through of each kitchen area and assign respective personnel to correct any deficiencies.

 Ensure that quality and details are being maintained.

 Inspect the cleanliness of the line, floor, and all kitchen stations; direct staff to rectify any deficiencies.

 Ensure that staff maintain and strictly abide by state sanitation/health regulations and resort requirements.

 Maintain proper storage procedures and hierarchy as specified by Health Department and resort requirements.

 Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.

 Complete work orders for maintenance repairs and submit to Engineering; contact Engineering directly for urgent

repairs.

 Develop new menu items, test and write recipes.

 Assist Catering department with developing special menus for functions; meet with clients as requested.

 Supervise and direct the organization and preparation of food for the employee cafeteria.

 Review sales and food cost daily; resolve any discrepancies with the Controller.

 Minimize waste and maintain controls to attain forecasted food and labor costs.

 Ensure that excess items are utilized efficiently.

 Monitor and ensure that all opening/closing duties are completed to standard before staff sign out.

 Foster and promote a cooperative working climate, maximizing productivity and employee morale.

 Oversee and direct training of new hires in specified phases of the kitchen operation; maintain an on-going training

program for existing staff.

 Reevaluate positions in the kitchen and make changes wherever necessary.

 Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according toresort standards.

 Conduct scheduled performance appraisals.

 Document pertinent information in the shift/service log and follow up on items notated during other shifts.

 Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.

 Ensure and participate in daily shift/lineup meetings

 Receive and accept feedback as a “gift”

 All other duties as required.

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