Job Description

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.

Skills:

• Ability to maintain ETC standards, policies and procedures with all kitchen personnel.
• Ability to prioritize, organize and delegate work assignments.
• Ability to direct performance of kitchen staff and follow up with corrections where needed.
• Ability to motivate kitchen staff and maintain a cohesive team.
• Ability to promote positive work relationships with service personnel and other departments.
• Ability to ascertain staff training needs and provide such training.
• Ability to be clear thinker, analyze and resolve problems, exercising good judgment.
• Ability to perform job functions with attention to detail, speed and accuracy.
• Ability to work well under pressure of organizing and attaining production schedules and timelines.
• Ability to maintain good coordination.
• Ability to transport cases of received goods to the workstations; pots and pans of food from storage/prep areas to the serving line.
• Ability to work a 12-hour shift, 5 days per week in hot, noisy and sometimes close conditions.
• Ability to work with all food ingredients involved.
• Ability to use all sense to ensure quality standards are met.
• Ability to differentiate dates.
• Ability to operate, clean and maintain all equipment required in job functions.
• Ability to plan and develop menus and recipes.
• Ability to expand and condense recipes.
• Ability to perform job functions without direct supervision.
• Ability to ensure security of kitchen access, products and hotel property.
• Artistic Talent

ESSENTIAL JOB FUNCTIONS:
* Review the daily activities in lineup; check the following:

a. House count

b. Forecasted covers for each outlet

c. Catering activity

d. Purchases

e. Meetings

f. Appointments

g. VIP’s/Special Guests Requirements

• Main complete knowledge of and ensure staff’s compliance with all department/hotel policies and procedures.
• Establish the day’s priorities and assign production and prep task to staff to execute.
• Review daily specials and offer feedback to Sous Chefs.
• Review banquet function sheets and make note of any changes; post function sheets for the next 7 days.
• Meet with Sous Chef 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.
• Review the market list.
• 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.
• Stewarding supervision to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
• Ensure that staff reports to work as scheduled; document any late or absent employees.
• Coordinated breaks for staff.
• Inspect grooming and attire 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, production schedule, plating guides, photographs are current and posted.
• Check Micros 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 and yield 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 line during service and assist wherever needed.
• Be aware of any shortages and make arrangements before the items run out.
• Ensure that F&B Service Staff are informed of 86’d items and amount of available menu specials throughout the meal period.
• Observe guest reactions and confer with service staff to ensure guest satisfaction.
• Promote positive guest relations at all times.
• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
• Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction.
• Conduct frequent walk through of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
• Inspect the cleanliness of the line, and all kitchen stations. Direct staff to rectify any deficiencies.
• Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Complete work orders through Alice 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 closing duties are completed to standard before staff signs 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 in accordance to ETC standards.
• Conduct scheduled performance appraisals.
• Interview and hire new personnel according to the ETC Hotels policies.
• Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands.
• Prepare daily/weekly payroll reports.
• Document pertinent information in the logbook and follow up on items noted during other shifts.
• Successful completion of the training/certification process.
• Prepare monthly labor forecasts for Chef’s approval and ensure all Sous Chefs write schedules according to budget.
• Conduct daily Sous Chef line up to review all event contracts and business for three-day period.
• Ensure all staff attends daily line-ups.

SECONDARY FUNCTIONS:

1. Plan and conduct monthly departmental meetings

2. Prepare and conduct yearly employee reviews

3. Attend weekly staff meetings, F&B meetings, pre-convention meetings, B.E.O.review meetings

4. Return business calls

5. Answer correspondence

6. Research local products, new suppliers, special markets

7. Attend gourmet shows, food and wine meetings

8. Perform at special events and off-premise functions

9. Schedule and conduct month-end inventories

10. Prepare menu analysis and recipe costing

11. Plan staff rotation with chef to ensure cross training throughout kitchen

SAFETY RESPONSIBILITIES:

Must learn and comply with all Hotel safety rules, must use appropriate safety equipment at all times; must immediately report all unsafe conditions to supervisors; must be familiar with all safety features or equipment, machinery or materials encompassed by job duties; and must check with supervisor if there is a question as to safe procedure to be used for any job function.

ADDITIONAL REQUIREMENTS:

Employees must fulfill their performance standards of this position and comply with policies, rules and procedures of the Hotel, including those set out in the Employee Handbook or otherwise communicated (verbally or in writing) to employees.

This job description is intended to describe the general nature and work responsibilities of the position. This job description and the duties of this position are subject to change, modification and addition as deemed necessary by the Hotel. Employees are required to comply with supervisory instructions and perform other job duties, responsibilities and assignments requested by supervisors, managers or other Hotel officials.

This job description does not constitute an employment contract between Casa Del Mar and any employee.

The job responsibilities of this position may include cross-training in other functions or positions to ensure satisfactory operation of the department or work area.

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