Job summary
Responsible for directing, coordinating, training, and supervising the Kitchen Notes culinary teamProvide technical and administrative assistance for efficient operation of the kitchen and food production outletsCompetitive wages and benefits, growth opportunities, paid time off, and hotel stay discounts
Job seniority: mid-to-senior level
Responsibilities
• Plan, evaluate, organize, hire, and direct the activities of Kitchen Notes culinary team• Ensure that all policies, procedures, and guidelines are followed by department personnel• Provide necessary training, motivation, and leadership for all department personnel• Responsible for efficient food and labor cost• Oversee equipment maintenance and safety in all food service areas• Training and education of staff on cooking techniques and culinary knowledge• Monitor china, glass, and silver usage/breakage and inventory• Responsible for all administrative duties of the department• Responsible for cleanliness and organization of all kitchen areas• Control food safety and sanitation in the entire kitchen• Communicate with food and beverage managers and Director of Food & Beverage• Oversee and participate in food production• Complete daily production list and assign duties to line staff• Responsible for sauce, stock, dressings, and butchery production• Work on mise en place and quality check each station prior to service• Maintain broad culinary knowledge and cooking skills• Develop recipes, food cost analysis, and menu development• Write, develop, and execute special function menu within budget• Responsible for quality staff meal• Fluent in all areas of food safety and health department regulations• Contribute to smooth hotel operation by communicating with other managers• Maintain a positive and motivated kitchen environment• Set priorities for the culinary team and provide feedback to enhance performance• Anticipate needs, forecast results, and analyze work processes• Ensure outlet meets budgeted levels and manage department payroll• Perform any other duties assigned by management
Requirements
• 3+ years previous culinary leadership experience in a high volume, full-service kitchen• Previous department head culinary experience preferred• Hotel experience preferred• Associates degree or higher preferred in Culinary Arts• Serve Safe certified food manager• Proven leadership skills and ability to delegate, train, and motivate staff• Ability to work well under pressure and make concise decisions• Highly developed customer service skills and problem-solving abilities• Ability to teach employees importance of interacting with guests• Ability to train staff to produce high volumes of work while maintaining quality• Excellent knowledge of food handling and presentation• Computer proficiencies including Microsoft Office and payroll software• Basic mathematical skills and ability to create and understand financial reports• Experience managing payroll and scheduling• Flexible schedule and willingness to work nights, weekends, and holidays
Key Skills Needed
• Culinary leadership• Training and development• Food safety and sanitation• Menu development• Customer service• Problem-solving• Interpersonal communication• Team management• Financial management• Computer proficiency
