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Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
Job Responsibility:
Develop and design new applications and menu items for restaurant
Supervise restaurant kitchen shift operations
Maintain food preparation handling and storage standards
Plan and manage food quantities and plating requirements
Develop daily and seasonal menu items
Ensure compliance with laws and regulations
Prepare and cook foods
Check quality of raw and cooked food products
Create decorative food displays
Lead, coordinate and train kitchen team
Manage employee progressive discipline procedures
Participate in employee performance appraisal process
Interview and hire team members
Handle guest problems and complaints
Requirements:
High school diploma or GED with 4 years experience in culinary, food and beverage, or related professional area
OR 2-year degree from accredited university in Culinary Arts, Hotel and Restaurant Management, or related major with 2 years experience in culinary, food and beverage, or related professional area
Supervisory experience in restaurant kitchen operations
Knowledge of food preparation, handling and storage standards
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